Stillwater News Press


May 4, 2014

Shearer Museum fundraiser: Garden cuisine features lavender cookies

STILLWATER, Okla. — Wine and garden cuisine featuring fresh herbs are on the menu for the Sheerar Museum of Stillwater History fundraiser “In the Garden.” Tickets are on sale. Stop by the museum at 702 S. Duncan or call 405-377-0359 to purchase tickets for $65 before May 16.

The event will feature entrance to view gardens behind gated communities in Garden Pointe and Boulder Creek. Two public gardens are also part of the garden tour scheduled from 1-4 p.m. June 7. The Potting Shed at the museum will offer unique shopping until 5 p.m. including garden art, plants and other delights. A reception from 3:30-5 p.m. is planned.

Several recipes from Sheerar Museum members are featured in the spring issue of Stillwater Style magazine. Adelia Hanson has devised a recipe for Lavender Scented Sugar Cookies which will be featured at the garden tour reception.


Here’s a hint to make the lavender sugar. If you don’t have dried lavender flowers you grew yourself, then look for them with the bulk herbs and teas at Open Circle or a similar health food store. Buy plenty. The extra can be put into baggies and tucked into drawers for the lovely scent.

Lavender Sugar

1/2 cup sugar

1 tablespoon dried lavender flowers

Blend in a mini-prep size food processor or well cleaned coffee grinder. You want the lavender fairly pulverized. The grinding also powders the sugar but that doesn’t hurt. You don’t really need the 1/2 cup amount, but it is difficult to grind in smaller amounts. Store the surplus in a small glass jar.

An alternative technique to get lavender flavoring is to steep the blossoms in 1/2 cup boiling water (as one does for tea). Steep until the liquid is cool. Strain and use the infusion in the recipes. Either form of lavender flavoring disappears fairly completely in the cookie itself when baked. The better vehicle for the flavor is in the frosting.

Sugar Cookie (makes 3 to 4 dozen)

Almost any sugar cookie recipe could be used by adding some of the lavender sugar.

1 cup granulated sugar

3 tablespoons lavender sugar

1 cup unsalted butter

2 eggs

1/4 cup light corn syrup

1/2 teaspoon vanilla

3 cups flour 3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

Combine like other cookie doughs: cream butter and sugar first, add eggs beating well, then add the remaining ingredients and mix to form a dough. Divide the dough into about three lumps and pat into flat top circles. Wrap in plastic wrap and refrigerate. When dough is chilled, roll and cut into desired shapes with cookie cutters. Lift to baking sheets lined with parchment paper. Bake at 375 degrees F for six to nine minutes depending on the size of the cut-outs.

Lavender Frosting

1/2 stick unsalted butter

2 to 3 cups powdered sugar

2 to 4 tablespoons of lavender sugar (You should taste after the first 2

tablespoons to see if you want a stronger flavor.)

2 to 3 tablespoons of light cream, canned milk or water

1 or 2 tiny dots of red and blue food coloring - a drop on the tip of a toothpick. You are aiming at a pale lavender color.

Add just enough liquid to make a good glazing consistency for the cookies.

Spread over each cooled cookie. Before it dries, dot each cookie with three or four of the lavender blossoms. This really enhances the lavender flavor as well as adding decoration.

(From the kitchen of Adelia Hanson)


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