1 tsp. finely shredded lemon peel
¼ tsp. salt
¾ cup butter, softened
1 recipe Butter Frosting
Dried lavender buds (optional)
1. In a medium bowl stir together flour, crushed lavender
buds, shredded lemon peel, and salt; set aside. In a large
mixing bowl beat ¾ cup butter with an electric mixer
on medium to high speed for 30 seconds. Add 1 cup
powdered sugar. Beat until combined, scraping sides of
bowl occasionally. Beat in as much of the flour mixture
as you can with the mixer. Using a wooden spoon, stir in
any remaining flour mixture.
2. On a lightly floured surface, shape dough into a 10-inch
roll. Wrap roll in plastic wrap or waxed paper. Chill for
4. Spread half of the cookies with frosting and top with
another cookie to make sandwiches. Makes 18 sandwich
Butter Frosting In a small bowl combine ¼ cup
butter and 1 Tbsp. milk. Using a wooden spoon, beat in
1 cup powdered sugar until smooth. If necessary, stir
in additional milk, 1 tsp. at a time, to reach spreading
To Store Place cookies in a single layer in an airtight
container; cover. Store at room temperature for up to
CRAF T I T Roll a 12-inch length of corrugated cardboard to
create approximately a 3-inch-diameter tube, allow for a ½
inch of overlap. Cut cork drink coasters to fit each end and
hot-glue in place. Line interior with tissue paper, then nestle a
stack of cookies in the tube. Wrap ribbon around cookie tube
and insert a real or artificial berry stem.
Be sure to use coarse salt in this recipe to ensure the
²∕₃ cup dried parsley
¼ cup dried thyme
¼ cup dried rosemary, crushed
¼ cup dried shredded lemon peel
¼ cup coarse ground black pepper
1. In a medium bowl stir together salt, parsley, thyme,
rosemary, lemon peel, pepper, garlic powder, and onion.
Divide mixture among ½-cup glass bottles, stirring
occasionally as you spoon. Makes 3 cups.
2. To use as a rub: Lightly brush 1 lb. of pork, lamb,
chicken, or fish with olive oil. Sprinkle with about
Let stand for 15 minutes. Grill or roast meat, chicken,
To Store Store in an airtight container in a cool, dry
place for up to 6 months.
CRAF T I T Fill recycled or purchased glass bottles with herb
salt rub. Hot-glue twine to the lid in a circular pattern.
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