John Hamilton of Augusta W.V. wins
5th Annual Lavender Fair Cookie Contest
June 30th, 2007
Orange Lavender Biscotti
with Chocolate Gran Marnier Sauce

Cookie Judges Elaine Ferry, Justin Wizard, Chris Richards and Nancy Longo of Pierpoint Restaurant, Balto., Md. pronounce
John Hamilton's delicious biscotti the winner!
Photos by Mike Costello
 

Stonewood, West Virginia

Deaonna Wins Again in 2006!
There were five remarkable cookies
which gave the Judges a really tough decision to make, but, in the end,
Deaonna's was judged the best!

Lavstachio Cream Bars

1 cup butter
1/2 Cup powdered sugar
2 cups flour
1/4 to 1/2 cup finely chopped Pistachio
15 oz. Ricotta cheese
8 oz. cream cheese
1 cup sugar
4 eggs
2 to 3 Tablespoons  finely chopped lavender flowers*
 

       Preheat oven to 350 degrees

Cream together butter, sugar, flour and pistachio.  Press in 9 x 13 baking pan.  Bake 20 minutes till lightly brown.

Mix Ricotta cheese, cream cheese and sugar.  Add lavender.  Mix.  Then the eggs.  Pour over cooled crust.  Bake again for 45 minutes.

*Myra's note:  Be sure the lavender flowers you use have been grown organically.  NEVER use florist flowers for cooking. 

Stonewood, W.V.

Lavender White Chocolate Raspberry
Cheesecake Cookie

Ingredients - Cookie
2-1/2 C Sifted Flour
1/2 tsp Baking Powder
2 Sticks Butter
1 C Sugar
1 Egg
2 tsp Vanilla

Ingredients - Filling
2 oz. white chocolate
4 tsp Dried Lavender Flowers (organic)
1/4 heavy cream
1 pk Cream cheese 8 oz. each soft
1/2 C Granulated sugar
1 egg
2 tsp butter melted
1/2 tsp vanilla

Ingredients - Glaze
4 tsp lavender flowers
1/2 to 3/4 C water
1 8 oz. package fresh raspberries
1 - 1/2 tsp cornstarch
1 to 2 T sugar

.

Deaonna Crowe wins
again in 2005!

Instructions:

1.  For the crust sift flour and baking powder together and set aside.
2.  Cream butter and sugar together.  Add egg and vanilla.  Shape into balls or logs.  Place on ungreased cookie sheet.  Make indentation in each cookie.
3.  To make filling - place lavender flowers in cheese cloth tie.  Place this into a saucepan and add cream.  Bring to boil and remove from heat.  Let stand 2 minutes.  After two minutes, remove lavender flower bag.
4.  In another bowl, cream cheese and sugar until fluffy.  Beat in eggs one at a time.  Beat in melted butter and vanilla. 
5.  Add white chocolate mixture to cream cheese mixture and beat until smooth.
6.  In the base of the cookie place cream cheese white chocolate filling.  Then add a few fresh lavender buds.
7.  Bake at 300 degrees for 28 minutes.  Remove from oven and place on cooling racks. 
8.  For glaze, place berries and water in sauce pan and cook, smashing berries.  Bring to a boil.  Strain, placing back in saucepan.  Add sugar stirring all the time.  Add cornstarch to small amount of water.  Then add to raspberry mix.  Stir until smooth.
9.  Per serving:  Cool and then place glace in bag with end cut off.  Drizzle over cookies.

1.  Mix all together. 
2.  Refrigerate 2 to 3 hours. 
3. Roll out and cut with small cookie cutter. 
4.  Place bottom cookie on greased cookie sheet.
5.  To Dot's SMOKE CAMP CRAFT Lavender
jelly  add 1 tsp. sweet sherry 
6.  Stir jelly and add cake or food coloring to
color it  lavender. 
7.  Then place about 1/2 to 1 tsp. jelly on top of
each bottom  cookie. 
8.  On the top cookie,  cut a small slit in the
shape of an L.
9.  Place the top to the bottom cookie and
press to seal.
10.  Beat one egg white with 2 tsp. of sugar
till mixed but not foaming. Brush this over
each cookie and sprinkle with fresh lavender
buds.

Bake 375 for about 7 to 8 minutes.

Judge's comment:  "Not only a wonderful
taste but a beautiful cookie"

Deaonna Crowe,
Stonewood, W.V.

1/2 Cup butter
1/2 Cup Crisco
1 Cup Real sour crea2 eggs 
2 Cups Sugar
m
2 tsp. baking powder
1 tsp. baking soda
real vanilla extract 1 tsp.
1 1/2 Cup  flour
1/2 tsp. almond flavoring

Sue Ellen Gross
Elkins W.V.

1-l/4 cup flour
2 Tablespoons lavender flowers
1 teaspoon baking powder
pinch salt
1/2 cup Butter - softened
3/4 cup sugar
1/2 teaspoon almond extract
1 egg

1.  Combine dry
ingredients and set aside. 
2.  Cream butter
~ add sugar, extract & egg. 
3.  Add dry to butter
mixture ~ 1/2 at a time. 
4.  Chill until firm. 
5.  Make 1 inch ball ~ roll in sugar. 
Bake 12 minutes at 350 degrees or until lightly brown.  Drizzle with frosting
and top with almond if desired.
Makes 36.