Wednesday, June 3, 2009
Ever since getting a bottle of lavender coffee syrup for my birthday, I have been trying to find creative ways to use it in my baking. Aside from the lavender cupcakes, I have made lavender lemondade.
This yummy little cookie is the first incarnation of a lavender sugar cookie. The basic recipe is from the standard Better Homes and Garden cookbook. But I veganized it by using EnerG egg replacer, and vanilla soy instead of milk and eggs. I then added some of my lavender essential oil, and some of the syrup. I am pretty pleased, but think that next time I will try flax seed instead, for the egg.