It’s that time again, and I wander how time so quickly passed…let the holidays begin. Let’s do the Turkey Trot first 🙂
It’s snowing outside, and the temps are dropping into the teens. Yikes!! This morning when we woke it was 21 degrees, up from 9 degrees yesterday and there are 7 inches of fluffy white all over the lavender field, and the fruit trees surrounding our Lavfarm. It is beautiful, and serene! While I was outside walking my two faithful friends, Sadie & Gunther, I stopped, and just took it all in, the beauty and calmness. I inhaled, closed my eyes for a few, to ponder how Thankful I am for all the blessings, our family, friends, and our good health.
Happy Thanksgiving to you and your family. Enjoy the holiday!
As the holidays quickly approach, I’ve put together another awesome lavender recipe with a wonderful spice blend, that is sure to fill your house with a yummy-holiday aroma! I hope you enjoy this lavender ginger snap recipe as much as our family does 🙂
LAVENDER GINGER SNAPS
1 ½ cups unsalted butter
1 1/2 cups sugar
½ cups molasses
4 cups unbleached flour
3 tsp baking soda
2 tsp cinnamon
1 tsp ground cloves
1 tsp ground ginger
2 Tbsp Signature Blend “English” lavender
1 tsp salt
Melt the butter in a large pan on the stove, and cool slightly.
Add sugar, eggs, and molasses. Beat well.
Add dry ingredients, and mix well.
Chill dough overnight, or longer.
Form into walnut-size balls. Roll in granulated sugar. Place on cookie sheet about 2 inches apart.
BAKE at 375 degrees for 8-10 minutes. Yield: 8 dozen