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Lavender Shortbread Cookies
1 cup unsalted butter, softened
2/3 cup sugar
1 teaspoon Spice Barn Pure Vanilla Extract
1/4 teaspoon Spice Barn Lemon Extract
2 cups all purpose flour
1 tablespoon Spice Barn Lavender
1/8 teaspoon salt

Cream the butter, sugar, vanilla, and lemon extract.  Add the flour, lavender, and salt; mix until dough is smooth.  Add additional flour if necessary.  The dough should be soft but not sticky.  Chill 1-2 hours until firm.  Preheat the oven to 325 degrees.  On a lightly floured surface, roll the dough about 1/4 inch thick.  Cut out shapes with cookie cutter and place on an ungreased cookie sheet.  Bake 10-15 minutes or until lightly brown around the edges.  Place on a cooling rack; cool completely.  Frost with icing if desired.
Icing: Mix 1 tablespoon lavender with 1 cup confectioners sugar in a small plastic bag.  Let stand for one day before baking cookies. In a bowl combine sugar/lavender mix with 2 teaspoons milk and 2 teaspoons light corn syrup; stir well.  Tint with violet icing color if desired.  Spread on cookies.

Blueberry-Lavender Syrup
3/4 cup water
1/2 cup sugar
4 teaspoons Spice Barn Lavender
2 teaspoons lemon juice
10 ounces blueberries

Bring water and sugar to a boil; stirring until sugar is dissolved.  Remove from heat, stir in lavender, steep for 30 minutes; strain and discard lavender.  Stir in lemon juice and berries.  Spoon over pound cake or angel food cake.

Lavender Ice Cream with Raspberry Sauce
1 cup sugar
8 egg yolks
3 cups whole milk
1 cup heavy whipping cream
1 tablespoon Spice Barn Lavender
½ cup sugar
1 vanilla bean

Whisk first two ingredients until blended and thick.  Combine next four ingredients in saucepan with seeds scraped from split vanilla bean.  Cook over medium high heat until sugar dissolves and mixture comes to a simmer.  Whisk into egg mixture and return to pan.  Stir until thick to coat spoon without bringing to a boil.  Strain into bowl and chill until cold, about 2 hours.  Process in ice cream maker according to manufacturer’s instructions; cover and freeze until firm.   

Raspberry Sauce:
2 1/2 cups frozen, unsweetened raspberries
1/4 cup sugar
Puree thawed berries and sugar in blender. Strain; discard seeds.  Cover and chill.

Lavender Sugar
2 cups sugar
1 tablespoon Spice Barn Lavender

Combine lavender and and 1 tablespoon sugar in food processor.  Pulse until finely ground.  Stir in remaining sugar.  Store in tightly covered container at least 3 days.

Lavender Lemonade
7 cups water
1 cup sugar
1 1/2 cups frozen lemon juice from concentrate, thawed
4 mint sprigs
2 tablespoons Spice Barn Lavender
lemon slices and mint sprigs

Bring 7 cups water to a boil over medium high heat.  Stir in 1 cup sugar and cook, stirring constantly, 1-2 minutes or until sugar dissolves; remove from heat.  Stir in lemon juice, mint sprigs, and lavender; let stand at least 2 hours.  Pour through a strainer into large pitcher, discarding lavender.  Serve over ice and garnish with lemon slices and mint sprigs.

Lavender Honey
1 cup honey
4 tablespoons Spice Barn Lavender

Place honey and lavender in saucepan; heat over low for 3-5 minutes.  Strain before serving.