Ann is the current president of the West Virginia Herb Association.  She lives in Bridgeport, West Virginia.  She states:  "Here is the recipe.  I almost didn't enter that cookie as they came outmisshapen.  I'd never made sugar cookies before so didn't quite understand the mechanics of them and flattened them too much.  Then I forgot to add the lavender to the dough |and had to press them on top.  Which turned out to work well for the look so I would do it again, 
Course it would also help if I wasn't baking them
at midnight!" A

2c. flour
1/2t. baking powder       
1/4t. salt
2 sticks butter(1c.) soft but not melted
1c. sugar                                                         
1T. packed of light brown sugar
1 large egg
1 t. lavender liqueur
1.2t. almond extract (or just use 1 1/2t. extract if you don't have the liqueur

3.  Add egg and almond-lavender extracts and beat again for 30 seconds, scraping down sides as you turn bowl.
4.  Then you can add 2T. of lavender flowers to the dough now or you can press them on later-your choice.
5.  Fill a bowl with cold water and a flat dish with 1/2c. sugar.  Wet your hands, shake off.
6.  Place a heaping tablespoon of dough in your hand and roll into a 1 1/2 inch ball.  Place on parchment lined baking sheet 2 inches apart. Do not crowd!
7.  Use the butter wrappings to lightly coat a flat-bottomed glass and dip the glass in the sugar.  Press the ball down by half to 3/4 inch thick.  Press on 8-10 lavender flowers if you didn't add them to the dough. 
8.  Bake at 375 degrees for 5 minutes and reverse the tray then bake 6 minutes more till the outer edges are lightly golden and the middles are light and puffed up slightly.  Cool for 3 minutes before removing to racks  so they can harden up some and not break apart. 
9.  Cool completely before sampling (this is hard
to do).  That's all   A.
 

Charlotte Hamilton, Fairmont, W.V,
6th Annual Lavender Fair Cookie Contest
June 28th, 2008
Healthy Lavender Cookies

Charlotte says:  "I would like to submit my winnng lavender cookie recipe in memory of my good friend, Karla Waldron, who passed away in Sept., 08.  She had attended the Lavender Fair with me at La Paix a few months before.  She smiled so sweetly when they announced my winning.  We certainly enjoyed ourselves as we always have.  I'll miss her so  much at the next Fair and at the WVU Greenhouse visit.  We miss you, Karla, With Love, Charlotte
 

Charlotte Hamilton and Karla Waldron
watch the judges at the Lavender Cookie Contest

Roll out on floured board.  Cut out.

Bake in preheated oven 350 degrees.  Cool.

Decorate plate of cookies with fresh sprigs of lavender and serve.

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.