Lemon Lavender Heart Cookies
1/3 C softened butter or margarine
1 egg
1 T lemon zest
1 T Lavender flowers
1 Pkg. Betty Crocker Super Moist Lemon cake mix
½ teaspoon almond extract
Heat oven to 350. Stir about ½ of the dry cake mix with the shortening, butter and egg in a medium bowl until well mixed. Stir in remaining cake mix, lavender and lemon zest. Blend until it forms a soft dough.
Rolled Cookies: Divide the batter in half and refrigerate the other half until ready to use. Use enough flour to keep the dough workable. Roll out on a floured surface about 1/8-1/4 inch thick. Cut into hearts or other desired shapes. Use a light spray of oil on cookie sheet. Bake 8 minutes, cool 1 minute. Makes 12-15 large hearts or stars. Optional: sprinkle with powdered sugar
Recipe submitted by Fran Wilhelm