Lavender Cookies

By Laura Cipullo, RD, CDE, Mom and Laura Cipullo Whole Nutrition Services Team


As summer comes to a close, that doesn’t mean extra family time has to come to an end! Last week, my boys and I made these fun and tasty lavender shortbread cookies! A great way to get us all in the kitchen and to learn about and try a new food.  An added bonus, your kitchen will smell wonderful!

We used the recipe from Joy The Baker, here.


1 tbsp dried lavender blossoms

1/2 cup + 1 tbsp raw or granulated sugar

1 cup (2 sticks) unsalted butter, at room temperature

2 1/2 cups all-purpose flour

1/4 tsp salt

1 egg, beaten (for egg wash)

extra sugar for sprinkling on top



1. In a medium bowl, whisk flour and salt together. Set aside.

2. In a small spice grinder or mortar and pestle, grind 1 tbsp lavender and 1 tbsp sugar.

3. In another bowl, that can be used with electric mixer with paddle attachment, add butter, ground lavender mixture, and remaining 1/2 cup sugar.  Cream ingredients on medium speed until slightly more pale and fluffy, about 5 minutes.  It’s okay if there are still some sugar bits at this point.  Add the flour and mix on low speed until the dough comes together.  The dough will have a crumbly texture, but will come together as you continue mixing.

4. Dump dough mixture out onto a clean surface and form into a ball with your hands.  Wrap in plastic wrap and refrigerate for at least 30 minutes.

5. Line cookies sheets with parchment paper and set aside.

6. Divide refrigerated dough into quarters. On a lightly floured surface, roll dough out to 1/4 inch thickness.  Use a 1 1/2-inch round cookie cutter to cut cookies, or a pizza cutter to slice into squares.  Use a fork to prick the cookies.

7. Brush the cookies very lightly with the egg wash and sprinkle with sugar.  Make sure your oven is preheated to 350 degrees F and refrigerate cookies while oven preheats.

8. Place racks in the center and upper third of the oven.  When oven is preheated, bake cookies for 8-11 minutes, until just browned on the edges. Remove from oven and allow to cool on cookie sheet for about 10 minutes then move to a wire rack to cool completely.

9. Enjoy!

Oatmeal Raisin Cookie Recipe

With the holidays just around the corner, we wanted to share one of Laura’s recipes. These make a great addition to a holiday party or cookie exchange. What is your favorite holiday cookie recipe? Share with us in the comments below!

Photo Credit: jypsygen via Compfight cc

Recipe by Laura Cipullo, RD, CDE,CEDRD, CDN
Originally  published in Everyday Health



  • ¾ cup canola oil
  • 1 cup honey or agave nectar
  • 2 eggs, lightly beaten
  • 2 teaspoons pure vanilla extract
  • ½ cup raisins
  • ½ cup toasted chopped walnuts
  • 1½ cups wheat germ
  • 2 cups old-fashioned rolled oats
  • ¾ cup whole-wheat pastry flour
  • ½ cup powdered fat-free milk


  • Preheat oven to 350°F.
  • Line 2 large baking sheets with silicone baking mats or parchment paper.
  • In a large bowl, stir together the canola oil, honey, eggs, vanilla extract, raisins, chopped walnuts, wheat germ, and rolled oats.
  • In a medium bowl, sift together the flour and powdered milk.
  • Stir the dry ingredients into the wet ones until well-combined.
  • Scoop out spoonfuls of the cookie dough onto the prepared baking sheets. Cookies will not spread much, so you don’t need to leave a lot of room between them.
  • Bake for 10 to 12 minutes or until dry around the edges.
  • Cool on a wire rack and store in an airtight container in the refrigerator.

PB&J Cookies

We’ve been searching for great gifts to give to our coworkers, friends, and families this holiday season. We love the idea of making gifts in place of purchasing gifts. And sometimes all you need is a batch of freshly baked cookies to make a great gift. We found this wonderful recipe for PB&J Cookies from our friends over at Cooking Light and we can’t wait to wrap them up in festive holiday gift bags and send them on their merry way!

Photo Courtesy of Cooking Light

PB&J Cookies


  • 2 cups all-purpose flour (feel free to substitute for gluten-free flour, if needed)
  • 1/4 tsp salt
  • 3/4 cup packed brown sugar
  • 2/3 cup granulated sugar
  • 1/2 cup chunky peanut butter (or nut butter of choice)
  • 1/4 cup butter, softened
  • 2 large eggs
  • 1 tsp vanilla extract
  • cooking spray
  • 7 tbsp preserves of choice (we used grape!)
  • 1 tbsp lemon juice, freshly squeezed


  1. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and salt, stirring well with a whisk; set aside.
  2. Place sugars, nut butter, and butter in a large bowl; beat with a mixer at medium speed until well combined. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Gradually add flour mixture to sugar mixture, beating on low speed just until combined.
  3. Lightly coat hands with cooking spray. Shape dough into 36 balls (~2.5 tsp each). Place balls 2 inches apart on baking sheets lined with parchment paper. Press thumb into center of each dough ball, leaving an indentation. Cover and chill 1 hour.
  4. Preheat oven to 350˚F.
  5. Uncover dough. Bake at 350˚F for 14 minutes or until lightly browned. Remove cookies from pans, and cool on a wire rack.
  6. Place preserves in a small microwave-safe bowl, and microwave at high for 20 seconds, stirring once. Add the lemon juice, stirring until smooth. Spoon about 1/2 tsp preserves into  the center of each cookie.
  7. Serve or wrap for a holiday gift!


Recipe and photo courtesy of Cooking Light.

Cookie Comparison: Which Cookie Should You Feed Your Children? & Giveaway!


Check out Laura’s review of four popular cookie brands to find a great, kid-friendly cookie!
Click the photo above or here to view.

While we’re talking about feeding our children, we have a fun giveaway to share with our readers! We’re giving away an adorable Planet Box Shuttle Lunch Box, perfect for school and on-the-go lunches. You can learn more about this great product by clicking here.

To Enter:

  1. You must be a subscriber of Mom Dishes It Out (which can be done by entering your email address on the top of our homepage).
  2. Comment on this post.
  3. Like us on Facebook and/or tweet us with #MDIOGiveaway in the message.

Entries will be accepted until next week, Wednesday October 30th!
Good Luck!