Lemon Lavender Cookies

487 faves | 2 recommends
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Have Cake Will Travel


Do you have to use non-dairy butter? It seems like a more processed way to go...
Olivia Woods   •  16 Dec   •  Report
Made with citrus peel instead of lavender, topped with ginger icing. Quite divine!
6a12a950b6d2   •  22 Dec   •  Report
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1/2 cup (112 g) nondairy butter

3/4 cup (150 g) raw sugar, evaporated cane juice or regular granulated sugar

2 teaspoons pure lemon extract or zest of 2 large lemons

1 teaspoon pure vanilla extract

1 1/2 cups (180 g) all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

2 teaspoons cornstarch

Generous 1/4 teaspoon fine sea salt

2 scant tablespoons culinary dried lavender

2 scant tablespoons (28 ml) coconut milk or other nondairy milk

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