Garden to Table Series | Spring Addition | Oakcreek Homestead with Renee & Ryan | Collab Video



Today we bring you a garden to table series with the YouTube channel Oakcreek Homestead with Renee and Ryan. Today is the first video in our series so look forward to many of these throughout the season! In today's video we go out and harvest something that's ready and make something yummy with it in the kitchen! Thanks for watching! Oakcreek Homestead Channel: bit.ly/2wjYgIo
Oakcreek's Garden to Table video: bit.ly/2JBxm7G RECIPE: Lavender Mint Cookies INGREDIENTS: 3/4 cup softened butter
1/3 cup organic cane sugar
1/8 cup confectioner's sugar
1/2 tablespoon dried lavender
1/2 tablespoon fresh mint leaves, finely chopped
1/4 teaspoon lemon juice
1/2 teaspoon vanilla extract
1 1/4 all purpose, unbleached flour
1/4 cup potato starch
1/4 teaspoon fine sea salt (I forgot to show adding this in the video, but I did add it!) DIRECTIONS: Preheat oven to 325 degrees. To a mixing bowl, add all ingredients except the flour and potato starch. Mix on low to medium speed until well blended. Add the flour and potato starch and continue blending until well incorporated. spread out a piece of wax or parchment paper onto a clean surface. Transfer the cookie dough to the wax/parchment paper. Using your hands gently shape the dough into a log. Roll the dough with the the paper covering it and fold the ends so the dough is completely secure. Chill dough in the fridge for at least 1 hour to overnight. Once dough is finished chilling, remove dough from fridge and discard wax/parchment paper. With a sharp knife slice cookie rounds at 1/4 inch thick. Place on a non-stick cookie sheet and bake in the oven at 325 degrees Fahrenheit for 18-20 minutes. Remove from cookie sheet and allow to cool. Enjoy! MORE SUSTAINABLE YOU : Products listed below with an * help support our channel!
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