lasso the moon alpaca farm

Lavender, Pecan & Green Tea Cookies with
Almond, butter cream cheese frosting

2 1/2 cups of sifted all-purpose flour
1 tsp salt
1tsp pure vanilla extract
½ cup of candied pecans
(roasted in pan with a little butter and brown sugar to taste)
3/4 cup granulated sugar
1 cup unsalted butter, room temp
1 large egg

2 Tbsp Milk

2 tbsp of lavender buds

2 tbsp of matcha green tea

In a medium bowl, cream butter and sugar with
mixer on med speed. Add egg, vanilla and beat
to mix, add milk and mix . Add Matcha Green Tea & Lavender and mix. 
Add flour and salt and beat on low to mix. Fold in  pecans.
Place dough in fridge for an hour to firm. Place dough on
clean floured surface and roll this into a long tube.
Wrap dough in wax paper and twist ends closed.
Freeze overnight. Preheat oven to 350 degrees.
let dough stand at room temp for 15 minutes.
Slice log into 1/4 inch thick rounds.
Place about 1 inch apart on cookie sheet.
Bake for 8 - 10 min.

Almond, butter cream cheese frosting:

½ cup butter

8 ounces of cream cheese

3 cups confectioners sugar

1 teaspoon almond extract

1-teaspoon vanilla extract

Beat softened butter and cream cheese until well blended

Add powder sugar and extracts. Beat until creamy

Frost cookies once cooled.

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