Lavender Treats   -   April, 2015.

The aroma of these bars will knock your socks off, but don’t bake with the potpourri sold only for scent. Those lavender stems have been chemically treated.
For baking, use lavender extract.
I know a little jar is expensive, but I promise you will make these bars over and over again. This is one of my favorite personal recipes and I think it is spectacular! If you want to add a punch of color, put sugared lavender (available in gourmet food stores) on top. I often use a cookie cutter to create rounds or star shapes, but feel free to hand-cut squares or rectangles.

This recipe is on pages 134 and 135 in Fat Witch Brownies (cookbook #1).

• Ingredients
• 10 tablespoons (1¼ sticks) unsalted
    butter
• 1 cup granulated sugar
• 2 large eggs
• ½ teaspoon vanilla extract
• 2½ teaspoons of lavender extract
• 1 cup all-purpose unbleached flour
• ¼ teaspoon baking soda
• ¼ teaspoon ground cinnamon
• Optional – 1 packet of lavender sugar pieces (approximately ½ ounce of product)

• Directions
• Grease a 9" square baking pan with butter.
• Dust the pan with flour and shake out the excess.
• Preheat the oven to 350 ℉.
• Melt the butter in a small, heavy-bottomed saucepan over low heat, set aside to cool.
• Beat the sugar and eggs until smooth.
• Mix in the vanilla and lavender extract.
• Add the butter and mix well.
• Measure the flour, baking soda and cinnamon.
• Sift these ingredients directly into the butter mixture.
• Mix until combined and no trace of dry ingredients remains.
• Spread the batter evenly in the prepared baking pan
• If you want to top off sections of the batter with sugared lavender, put them on the top of the crust before putting the pan in the oven.
• Bake for 22 minutes or until a toothpick inserted in the center comes out clean or with only crumbs on it.
• The top should be a golden brown and the edges slightly pulling away from the edges.
• Take the pan out of the oven and let cool for 1 hour.
• Cut just before serving
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