Friday I had my long, 3 hour glucose test. It wasn't so bad. Except for the 2 blown veins it was fine. I showed up a little early and the lab was gracious enough to start me test ahead of schedule. There was another pregnant lady, Tanya, who was doing her 3 hour so we became fast friends. She's very pleasant and I really enjoyed our time together. We had so much in common and it's amazing how stressful situations can cause artificial bonding. I'm not sure of the protocol when you've spent 3 hours enjoying the company, hourly blood draws and lack of food but I left my number with her on the back of a lab slip just in case she and her little man "Diesel Jett" want to meet Bug and I for a play date some day.
While I was sitting on the horribly uncomfortable waiting room chairs I realized I hadn't update the food portion of my blog in awhile. These are some delicious, summery cookies that I mad not too long ago but forgot to mention. It's my own recipe creation based off of Marc at [No Recipes] Strawberries and Cream Melting Moments . Those cookies are fantastic and everyone needs to make them.
These Lavender Lemon Dreams are my spin. I had a craving for the strawberry version but I couldn't find the strawberries so it was a back with what I have on hand kind of night. Those are always pretty fun. These are perfect for a tea. I took all of these to work and people loved them. There were a few who were a little thrown by the floral or tea like qualities of the cookies but at the end of the day, ever single one was devoured.
-2 sticks unsalted butter at room temperature
-2/3 C powdered sugar
-1/3 C cornstarch
-1 1/2 C of all-purpose flour
-2 tbl lavender flowers
-1 tsp lemon zest
Preheat oven to 300 degrees.
In a blender, pulverize the lavender flowers with 1 cup of the flour. Sift into a bowl to remove leftover large bits of the flower. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar together for a few minutes until it is white and fluffy.
Add the cornstarch and the 1 C. lavender flour into the mixing bowl and mix until combined. Add the remaining ½ C flour into the dough and mix until just combined.
You can either use a cookie press to create small snack size cookers or spoon small teaspoon sized balls of dough into the palm of your hand and roll into a sphere then place it on parchment lined baking sheet.
Bake for about 13-14 minutes, but do not let them turn brown. Remove from the oven and allow them to cool for a minute on the pan before transferring to a wire rack to cool completely. Repeat with the remaining dough. Once cool, place a small bit of frosting on a cookie and sandwich the crème between the two. These are delicious cold so you can place them in the refrigerator for a nice cold snack.
-5 tbl butter (Unsalted)
-½ c powdered sugar
-1 teaspoon vanilla extract
-1 tbl lemon juice (1/2 a small Lemon from my tree)
-1 tsp lemon zest
Combine all the filling ingredients in a kitchen-aid mixer and beat until fluffy.