VERONICA HINKE

author • speaker • journalist • coach

Recipes & Food Styling

Celebrating Sweet Violet’s “Gotcha Day” with special violet-scented treats!

Celebrating a very special day to-day! Violet’s “Gotcha Day!” Three years ago today I brought this beautiful sweet darling angel home from the farm in Manhattan, Illinois! She has brought such immeasurable joy and love to our lives ever since! We made Violet Ice Cream and Violet Cookies to mark this amazing anniversary day! ❤️ Violet candies from Paris! A special cocktail made with violet liqueur, and of course, lots and lots of violets! Xxx Love love love this precious girl to the moon and back again! ⭐️

Violet Cookies

1 cup butter, softened

3 tablespoons crème de violette

1/2 cup granulated sugar

3 cups all-purpose flour, plus extra for rolling out dough

Preheat the oven to 350°F.

In a small bowl, use a spoon to combine the butter and the crème de violette. Set aside for at least two hours or overnight.  

In a large mixing bowl using an electric hand mixer or in a stand mixer, cream together the violet butter and the sugar until the mixture becomes fluffy, 2 to 3 minutes. Slowly add the flour, beating it into the butter mixture, little by little.

Lightly dust the countertop with flour. Use a rolling pin to roll the dough. Use cookie cutters to cut out cookies. Place them, evenly spaced apart, on a parchment paper-lined 9X12 cookie sheet.

Bake until light brown around the edges, 25 to 30 minutes.

Remove from the oven, and set aside on the countertop to cool until room temperature.