Lemon Bars

Crust
1 C. soft butter
1/2 C. powdered sugar
Dash of salt
2 C.s of flour

Filling
4 eggs beaten
1/4 C. flour
2 C.s sugar
20 Drops Young Living Lemon Essential Oil

Instructions
  1. Combine all of the crust ingredients and mix well.
  2. Press into a 9×13 inch pan.
  3. Bake at 350 degrees for 15 minutes.
  4. For the filling, combine flour & sugar.
  5. Mix in beaten eggs and lemon Essential oil.
  6. Pour into the slightly cooled crust.
  7. Bake at 350 degrees for 25 minutes.
  8. Let cool and sprinkle with powdered sugar.  (Store in refrigerator to maintain density.)​

Lemon Cream Cheese Cookies

2 Oz. Cream Cheese
6 T. Unsalted Butter, Softened
1/4 C. plus 1 T. Powdered Sugar
3/4 C. Sugar
1 Egg
1/2 t. Vanilla
1/4 t. Salt
1/4 t. Baking Powder
1/4 t. Baking Soda
1 3/4 C. Flour
15 Drops of Lemon Essential Oil (use more if you want more ‘lemon-y’)

Instructions
  1. Heat the oven to 350 degrees.
  2. Cream the butter, cream cheese and sugars together until smooth. Add the Essential oil Drops, vanilla and eggs and mix again.
  3. In a separate bowl mix together all of the dry ingredients so they can become well incorporated into the dough. Add the dry ingredients to the wet ingredients and mix well.
  4. Scoop cookies onto a baking sheet and bake for 9-10 minutes, remove from the oven and dust with powdered sugar.
  5. The amount of oil that you use will determine how lemony the cookies are, but remember that the dough will be stronger than the baked cookies.

Cranberry Orange Scones

Scones
3 C. All-Purpose Flour
⅓ C. Sugar
3 t. Baking Powder
½ t. Baking Soda
¼ t. Ground Ginger
1 Pinch Ground Nutmeg
¾ t. Salt
¾ C. Unsalted Butter, cold and cut into cubes
1 Egg, Beaten
¾ C. Cold Buttermilk
8 Drops Orange Essential Oil 
⅔ C. Chopped Fresh Cranberries Tossed in 1 t. Sugar

Icing
1 C. Powdered Sugar
4 Drops Orange Essential Oil
1 T. Milk

Instructions
  1. Preheat the oven to 400F.
  2. Combine the flour, sugar, baking powder, baking soda, ginger, nutmeg, and salt. Whisk together.
  3. Using a pastry cutter, or your food processor, cut the cold butter into the dry ingredients until no pieces are bigger than peas.
  4. In a separate bowl, whisk together the egg, buttermilk, and Essential oil.
  5. Combine the wet and dry ingredients and mix until just coming together. Add the chopped cranberries, and fold in carefully.
  6. Turn the entire mixture out onto your floured counter and knead 4-5 times until it really comes together. If your dough is warm and sticky, shape it into a disc and wrap it in plastic wrap, and freeze for 10 minutes before continuing. Shape into a rectangle 1" thick, and cut into 9 equal pieces.
  7. Arrange on a parchment-lined baking sheet and bake for 16-18 minutes, or until the tops are just turning golden.
  8. Combine all the ingredients for the icing and drizzle over cooled scones, when ready.​

Coconut Lime Sugar Cookies

3 C. All Purpose Flour
1 t. Baking Powder
1 t. Baking Soda
¼ t. Salt
1 C. butter, softened
2 Eggs
1½ C. granulated sugar
1 t. Vanilla
3 Drops Lime Essential Oil
½ C. Toasted Coconut (optional)

Instructions
  1. Preheat your oven to 350 degrees.
  2. Using a mixer, beat butter and sugar until smooth and fluffy. Then, beat in eggs, vanilla, and Lime Essential oil.
  3. In a separate bowl, whisk flour, salt, baking soda, and baking powder. Mix in the toasted coconut, if you are using it. One C. at a time, carefully add the dry ingredients to the wet.
  4. Roll rounded cookies in a bit of extra granulated sugar, and then carefully drop onto parchment paper-covered cookie sheets.
  5. Bake for 8 – 10 minutes, until lightly browned.
  6. Let baked cookies sit on the cookie sheet for a minute or two and them move to wire cooling racks.

Honey Lavender Scones

2½ C. Flour
⅓ C. Sugar
1 T. Baking Powder
½ C. Cold Butter, cubed
¾ C. Cream
⅔ C. Honey
1-2 Drops Lavender Essential Oil

Instructions
  1. Preheat oven to 400.
  2. Whisk together flour, sugar, and baking powder
  3. Using a pastry blender, work in butter
  4. Stir in cream and honey until well combined
  5. Add 1-2 Drops Lavender Essential Oil (be careful not to use more, this can be an overpowering oil.
  6. On a floured surface, pat into an 8-inch square; cut into 16 triangles
  7. Bake until golden, about 15-20 minutes.

Lemon Blueberry Donuts w/Lavender Glaze

1 ¼ C. Lemon Cake Mix (a little less than half the box)
½ C. Plain Greek-Style Yogurt
¼ C. Water
¼ C. Egg Whites
6 Oz. Fresh or Frozen lueberries

Glaze
½ C. powdered sugar (not packed)
1½ T. Milk
1 Drop Lavender Essential Oil
Dash salt

Instructions
  1. Preheat oven to 400 degrees. Spray a 6-cavity standard donut pan with nonstick spray.
  2. In a large bowl, combine cake mix, yogurt, water and egg whites/substitute. Mix until completely smooth and uniform. Gently fold in blueberries. Evenly distribute batter into the cavities of the donut pan and smooth out the tops.
  3. Bake until a toothpick inserted into a donut comes out mostly clean, about 12 minutes.
  4. Meanwhile, place a cooling rack over a baking sheet.
  5. Let donuts cool completely, about 10 minutes in the pan and 15 minutes on the cooling rack.