These pretty lavender macarons were just begging to be photographed in front of some pretty lavender flowers. These cookies are sweet with a slight floral note, with a creamy vanilla butter cream filling. They are a little tricky to make, but if you follow the instructions step by step, you will have beautiful cookies not only will you love to eat, but that you will be proud of as well! 

Cookie Ingredients:4 ounces almond flour8 ounces powdered sugar1 tablespoon dried lavender buds, ground (found HERE)5 egg whites (save yolks for frosting) 2 ½ ounces sugar½ teaspoon salt1 teaspoon pure vanilla extract1 drop purple food coloring

Frosting Ingredients: 
2 sticks unsalted butter, room temperature
2/3 cup sugar
3 tablespoons water
5 egg yolks
1 teaspoon vanilla
1/8 teaspoon lavender salt

Directions: 

In mixer beat egg whites, sugar, vanilla, food coloring, and salt and whip for about 10 minutes until stiff and dry. Fold in flour, powdered sugar, and lavender until eggs deflate, about 50 strokes. Load your batter into a pastry bag and pipe onto baking sheets. Let sit for 20 minutes until skin forms. Tap sheet onto counter to remove air bubbles. Bake at 300 for 17-18 minutes. Cool completely and fill with frosting. 

Enjoy!

I will never say no to a good Russian tea cake cookie. You may call them snowballs, but I call them delicious. Have you seen our pistachio version of them linked HERE? So so good. I was of course very happy when I stumbled upon the idea to do a chocolate chip version of these classic wedding cookies. They are buttery and sweet, and such a fun miniature treat. These little cookies are just 1/2 a tablespoon in size! The perfect little pop of sweet in your mouth. 

Ingredients: 

1 cup butter, room temp

2/3 cup powdered sugar

2 1/4 cups flour

1 1/2 tsp vanilla 

3/4 tsp salt

3/4 cup chocolate chips, chopped

additional 1/4 cup powdered sugar for sprinkling

Directions: 

Preheat oven to 375. Mix together all of your ingredients until dough forms. Use your tablespoon measuring spoon and fill it 1/2 way full of dough and make 1/2 tablespoon dough balls. Bake for 7 minutes. After the cookies have cooled, but are still slightly warm, roll them in powdered sugar. 

These cookies are just the right amount of sweet, not only in how they look, but also in how they taste. You will love the non traditional take on these traditional tea cakes. Enjoy!

Making Christmas Cookies is a no brainer. Sugar cookies are always a delight, but can get boring year after year. That is why this recipe is so wonderful. Its a unique twist on a wonderful sugar cookie recipe, with memorable flavors you family will love. You get the spice of the peppermint, and the cleanness from the lavender. This is one sugar cookie you won't soon forget!

Cookie Ingredients: 

3/4 cup vegetable oil
1 cup room temperature butter
1 cup white sugar
1/4 cup lavender sugar
3/4 cup powdered sugar
2 large eggs
5 cups flour
1/2 tsp baking soda
1/2 tsp cream of tarter
1 tsp salt
1 tsp water

Frosting Ingredients: 

1 stick butter at room temperature 
3/4 cup sour cream
1/4 cup milk
24 ounces powdered sugar
1/4 tsp peppermint oil 
1 tsp lavender salt
lavender buds for sprinkling on top (optional) 

Directions: 

Mix together your oil, butter, sugars, and eggs. Once smooth add your dry ingredients and water. Roll your dough into a sheet and cut into your favorite Christmas shapes. Bake at 350 degrees for 8-9 minutes. While the cookies cool, mix together your frosting ingredients. I like to add my milk last and I add it tablespoon by tablespoon until I reach the consistency I like, which is like a thick toothpaste, but its up to you. Then once the cookies are cooled, you can frost away. 

If you are in need of culinary lavender products for this recipe, they can be found here: 
www.lavenderapple.com

These cookies are a unique sweet and special treat. Hope you enjoy them this holiday season!

If you've ever been to Utah, you've probably had a Swig Sugar Cookie. They are delicious and addictive. Unfortunately if you live outside of Utah, you can get a little hard up for your Swig Sugar Cookie fix. Luckily we have a great copy cat recipe that should help you through. These cookies are the perfect amount of sweet, with just the right balance between chewy and crunchy. You will love them. 

You may notice our cookies don't have the signature pink frosting on them. Don't worry, the frosting still has that great Swig taste, just none of the chemicals that come from using Red 40 Food Coloring. I was out of our natural food coloring, but you get the idea. 

Cookie Ingredients: 

3/4 cup vegetable oil
1 cup room temperature butter
1 1/4 cup white sugar
3/4 cup powdered sugar
2 large eggs
5 cups flour
1/2 tsp baking soda
1/2 tsp cream of tarter
1 tsp salt
1 tsp water

Frosting Ingredients: 

1 stick butter at room temperature 
3/4 cup sour cream
1/4 cup milk
24 ounces powdered sugar
1 tsp lavender salt

Directions: 

Mix together your oil, butter, sugars, and eggs. Once smooth add your dry ingredients and water. Roll your dough into 1-2 inch balls then with a flat jar or cup, coat your cup in white sugar then flatten each roll of dough. This will give you your signature Swig rough edge. Bake at 350 degrees for 8-9 minutes. While the cookies cool, mix together your frosting ingredients. I like to add my milk last and I add it tablespoon by tablespoon until I reach the consistency I like, which is like a thick toothpaste, but its up to you. Then once the cookies are cooled, you can frost away. 

These cookies are deliciously sweet, and a special treat. Your family will ask for them over and over again. Enjoy!