Kelly Peloza's Lavender Mint Tea Cookies

By Kathy_Hester

Herbal tea finds a home with fresh mint in these sumptuous shortbread cookies from the wonderful book: Cheers to Vegan Sweets by Kelly Peloza. Kelly's recipe is awesome and Fair Winds Press gave me permission to share it with you all here. (Buy the book to try all her recipes - http://www.amazon.com/Cheers-Vegan-Sweets-Drink-Inspired-Desserts/dp/1592335683/)

Ingredients

• 3/4 cup (168 g) vegan margarine
• 1/4 cup (60 ml ) canola oil
• 1 1/4 cups (150 g) powdered sugar
• 2 tablespoons (30 g) lime juice
• 2 teaspoons (10 ml) vanilla extract
• 4 teaspoons (8 g) finely chopped mint leaves
• 2 1/2 teaspoons (6.5 g) culinary lavender, crushed
• 2 1/4 cups (281 g) flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt

Details

Servings 30
Adapted from quarryspoon.com

Preparation

Step 1

Preheat oven 350° F (180 °C , or gas mark 4).

In a large bowl or stand mixer, beat together margarine and canola oil. Add powdered sugar, and bring the mixture to a smooth and airy consistency.

Add the li me juice, vanilla extract, chopped mint, and lavender buds, and mix until all the ingredients are incorporated.

Sift i n flour, baking soda, baking powder, and salt , and mix until smooth. Drop by tablespoonfuls onto a parchment -lined baking sheet and bake for 11 to 13 minutes, or until the edges are lightly golden. Transfer to a cooling rack and let cool completely. Store in an airtight container for up to two weeks.