There’s nothing like fresh vegetables and herbs grown in your own backyard and harvested at the peak of freshness!
As a part of our commitment to sustainability and contribution to Edmonton’s urban biodiversity, we’re proud to produce fresh ingredients from our garden to your table. While our renowned culinary team servers over 250,000 meals a year, they also tend to our staff garden located southwest of our atrium, which is one of three gardens located on our grounds. Our garden is filled with a variety of fresh, homegrown vegetables and herbs, including the lavender used for this delicious recipe!
Prep Time – 20 minutes
Cook Time – 10 minutes
Total Time – 30 minutes
- 1 1/4 cup all-purpose flour
- 1/2 tablesoon lavender Salt
- 1/4 cup sugar
- 1/2 cup from 1 stick unsalted butter, kept at room temperature
- 2 -4 tablespoons grapefruit juice
- 1 cup powdered sugar
- lavender sea salt garnish
- Grind together lavender sea salt and sugar with a mortar and pestle or an electric spice grinder (coffee grinders work great for this also, just make sure to clean it out thoroughly first).
- Add butter and dried ingredient mixture to the bowl of an electric stand mixer fitted with a paddle attachment. Mix on medium speed until pale and fluffy, for approximately 5 minutes. Reduce speed to low, and gradually add in flour, mixing until the dough just comes together. Transfer dough to a clean surface, divide in half and form into two balls. Wrap dough balls in plastic wrap and chill for at least 30 minutes.
- Preheat oven to 350°. On a lightly floured work surface, roll each dough ball out to a 1/4-inch thickness. Use a heart shaped or 1 1/2-inch round cookie cutter to cut cookies. Place cookies on parchment lined baking sheets.
- When oven is preheated, bake cookies for 8 -10 minutes, until just browned around the edges. Remove from oven and allow to cool on the baking sheets for 5 minutes, and then remove to a wire rack to cool completely.
- Whisk together grapefruit juice and powdered sugar until smooth. Add more grapefruit juice if necessary to thin out icing. Spread icing onto cooled cookies and sprinkle with flaky sea salt.
Learn more about our staff garden.
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