Lavender mini butter cookies

Raisin Lavender Mini Butter Cookies 

Lavender mini butter cookies

  • Prep Time10 min
  • Yield6 dozen cookies
  • Serving Size72 pieces


    •  1 Cup butter
    •  11/4 Cups powdered sugar
    •  1/2 Teaspoon salt
    •  2 drops lavender essential oil
    •  1 extra large egg
    •  4 Cups all-purpose flour
    •  11/2 Teaspoons baking powder
    •  11/2 Cups California raisins
    •  A few lavender petals; optional
    •  Granulated sugar; as needed



    In mixer bowl, cream butter and sugar together until light and fluffy. Add salt, lavender oil and egg; beat well. Sift flour and baking powder together; add to mixer bowl and mix on slow, stopping as soon as flour is incorporated. Mix in raisins. Turn dough onto lightly floured surface; divide into four equal pieces and shape into long loaves and 1 1/2-inches square. Wrap in plastic wrap and chill until solid. 

    Preheat oven to 375°F. Then, working with one loaf at a time, brush outside with egg wash and roll in granulated sugar. Cut each loaf crosswise into about 18 thin 1 1/2-inch squares. Arrange on parchment-lined baking pan and bake at 375°F for 8 to 10 minutes or until edges are firm and bottoms are lightly browned. 

    • Nutrition Facts Per Serving

    • 72 servings per container
    • Serving Size72 pieces
    • Amount per serving
    • Calories0
    • % Daily Value*
    • Cholesterol2 mg0.67%