Lavender-Vanilla Pillows

1. 1

   Preheat oven to 325.

2. 2

   Using a mortar and pestle, grind and crush the 1 teaspoon lavender.

3. 3

   In a small bowl, combine the lavender and the water; set aside for 10 minutes.

4. 4

   In a large bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds.

5. 5

   Add the 1/2 cup powdered sugar; beat until combined, scraping bowl occasionally.

6. 6

   Beat in lavender mixture and vanilla bean seeds.

7. 7

   Gradually add flour, beating on low speed until combined.

8. 8

   Divide dough into 36 equal portions (each about 3 teaspoons of dough).

9. 9

   With lightly floured fingers, press each portion of dough evenly into bottom of an ungreased 1 3/4-inch muffin cup.

10. 10

    Bake about 20 minutes or until edges are very lightly browned and pick comes out clean.

11. 11

    Cool in muffin cups on a wire rack for 10 minutes.

12. 12

    Using a thin knife, loosen edges of cookies from muffin cups and remove.

13. 13

    Transfer to a wire rack; cool.

14. 14

    Lightly sprinkle cookies with powdered sugar just before serving.

15. 15

    Store-layer cookies between sheets of waxed paper in an airtight container; cover.

16. 16

    Store at room temperature for up to 3 days or freeze for up to 3 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.