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Lavender Lace cookies have been a longtime staple in many homes. This delicious crunchy cookie is known as a lace cookie because as it spreads it develops small holes in the cookie which make it look lacey. We couldn't help but explore the lavender side of this already amazing cookie to give it just a little extra.  Lavender Lace Cookies 1 cup butter 2 1/4 cups light brown sugar packed 2 1/4 cups rolled oats 3 tablespoons all-purpose flour 1 tsp culinary lavender bud 1 teaspoon salt 1 large egg lightly beaten 1 teaspoon lavender extract Preheat oven to 375℉. In a medium saucepan on medium heat melt your butter and brown sugar., stirring frequently until butter and brown sugar are melted. Remove from heat. Stir into your melted butter and sugar the rolled oats, flour, culinary lavender, salt, stir together and then add egg and lavender extract. Stir until just combined and 1 teaspoon full of dough onto a silicone or parchment paper lined cookie sheet. Allow 2 inches between cookies so they have room to expand. Bake 5 minutes watching until they are just golden brown. Take them from the oven and let sit for about 5 minute to cool slightly before remove them to cool completely on wax paper. If you get in a hurry on this step your cookie won't hold together. No worries, if you have a cookie fall apart. We save all those delicious crumbs to top our ice cream with! Makes about 4-5 dozen cookies. We also made it fun for upcoming Valentine's Day by shaping them like a heart. To do this when warm use a tip of spatula to draw in the center of the cookie....so fun.  You can use parchment paper lined cookie sheet, but if you haven't already invested in a cookie liner for you baking sheets...it comes in so handy for this recipe and makes clean up a breeze!  If you make these cookies, we would love to see it #norwoodlavenderfarm.
Be inspired with Lavender!
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Lavender Chocolate Cake mix made into this amazing Whiskey Cake is sure to be a crowd pleaser and especially covered with the deep dark chocolate ganache frosting! You'll be for sure licking your fingers.  Chocolate Lavender Whiskey Bundtlets 1 pkg Lavender Chocolate Cake Mix 1 egg 1/4 cup brewed coffee, cooled 1/4 whiskey 1/4 cup water 2 Tbsp oil Preheat oven to 350℉. In a medium sized mixing bowl combine cake mix, egg, coffee, whiskey, water and oil. With a handheld mixer on high speed mix together all ingredients for 2 minutes. Spray your bundt pan or cupcake and fill 3/4 full with cake batter. Bake for 19-22 minutes or until toothpick inserted comes out clean. While cake is cooling make your ganache frosting. Recipe below.  Chocolate Lavender Ganache Glaze 1 cup full fat canned coconut milk 1 cup chocolate chips 1/2 tsp Lavender Extract In a microwave safe bowl combine your coconut cream and milk to measure 1 cup. Heat for 1 minute on high. Pour chocolate chips into heated coconut milk and let sit for about 2 minutes. Then stir until chocolate chips have melted and ganache is smooth. Add your lavender extract and stir to combine. Drizzle frosting over cooled bundlets.  We like the combinations of flavors that create a not too sweet dark chocolate flavor with a subtle flavor of lavender. If you make it #norwoodlavenderfarm on your social media as we would love to see it!
We love for people to share our recipes and pictures, but ask that you give us both photo and recipe credit. Go and explore the flavor of lavender! What is the holiday without some Cranberry Bliss Bars?! We of course had to create a fun twist on the tradition with some lavender.  Lavender Cranberry Bliss Bar Cookie Crust 1 pkg. Lavender Shortbread Cookie Mix 1/2 cup butter, melted 1 egg 1/2 tsp orange extract 1/2 cup white chocolate chips 1/2 cup craisins Frosting 4 oz cream cheese, softened 3/4 cup powdered sugar 1/4 tsp orange extract 1/2 tsp lavender extract 1/4 cup craisins, chopped 1 square almond bark, melted Preheat oven to 350 ℉. Prepare a 8x8 square baking pan or a regular tart pan with cooking spray or line with parchment paper. In a medium sized mixing bowl combine shortbread cookie mix, melted butter, 1 egg, orange extract, white chocolate chips and craisins. Stir until combined and place into your baking dish. Bake for 18-22 minutes or until lightly golden on top. Place on wire rack to cool. While your bars are baking assemble the frosting by adding to a mixing bowl softened cream cheese and powdered sugar. Blend until smooth and then add orange and lavender extract and stir until combined. With frosting frost your cooled bars and top with chopped cranberries and drizzle with melted white chocolate or almond bark. Cut into triangles and serve.  Lavender Cranberry Bliss Bars  Ingredients Lavender Peach Cake 1 Lavender Cake Mix 2 eggs 1 Tbsp oil 3/4 cup water 1/2 cup Peach Champagne (used after cupcakes are baked) Peach Filling 5 peaches, pitted and chopped 1 Tbsp Lavender Simple Syrup 1/4 cup Peach Champagne Peach Lavender Frosting 1 Lavender Frosting Mix 2 Tbsp Peach Champagne Preheat oven to 350 ℉. Prepare a cupcake pan with cooking spray. In a medium mixing bowl combine your cake mix, eggs, oil, and water. With a hand held mixer blend for 2 minutes on medium speed. Pour into prepared muffin pan. Bake for 19-22 minutes or until golden. While your cupcakes are baking chop your peaches and combine with Lavender Simple Syrup and peach champagne in a small bowl. Prepare frosting mix by combining frosting with 2 tbsp of peach champagne and with a hand held mixer blend until smooth. Once your cupcakes have baked, use a chopstick or fork to poke a few holes into the top of your cupcake. Remove from your pan onto a wire cooling rack. With your reserved 1/2 cup of Peach champagne drizzle over the cupcakes about 2 tbsp of champagne over the top of each cupcake. The champagne will be absorbed. Let sit for about 10 minutes. Cut each cupcake in half and between the layers place about 1 tbsp of peach filling. Top with frosting. Garnish with a thinly sliced peach and lavender cocktail picks.  I used André Peach Champagne for this recipe. It has a beautiful sparkly peach flavor that pairs so well with lavender.  All rights reserved on pictures and recipes ©Norwood Lavender Farm
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AuthorI am Nicole Callen, lavender lover, farmer, and owner of Norwood Lavender Farm. My intention for this page is to bring you great lavender related content that you can use. Most of it contains culinary adventures that transpire in my kitchen, as I have a love for the complex floral flavor and depth that lavender brings to cooking. 
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Norwood Lavender Farm
norwoodlavenderfarm@gmail.com
503-334-8999
Office Hours (9 am-4 pm Monday-Friday)
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