Catered by Native lounge, our members enjoyed a Santa Maria Style Tri-tip dinner paired with our 2007 “1772” Pinot Noir poured right from the 3 Liter bottle.  As soon as the sun went down, blankets and chairs were spread out on the lawn for a viewing of Bottle Shock.  Movie night on the patio would not be complete without our truffle oil popcorn and homemade Lavender cookies. 

Tolosa employee Lori Morse baked the cookies after harvesting the lavender right off of the Tolosa property.  As you drive up the road to the winery, you will notice the vibrant and fragrant purple that surrounds the tasting room.  We like to refer to this as our “estate lavender.”  See the recipe below to make these cookies from home:

Tolosa Lavender Legacy Cookies

1 stick (4 oz.) unsalted butter, softened

1/3 c. Tolosa Lavender sugar (or regular sugar)

1 c. sifted flour

1 tsp. cornstarch

1 pinch salt

2 tbsp. extra sugar for dusting

* 2 ½ tsp. lavender buds (omit if using lavender sugar)

Cream the softened butter and lavender sugar (and lavender buds if not using lavender sugar) together by hand or on low speed in an electric mixer until light and fluffy about 2-3minutes.  Add the cornstarch & salt to the flour and mix well with a fork.  Add the flour mixture into the butter mixture by thirds, incorporating the flour after each addition.  The dough will be thick and stiff.  At this point you may make the cookies two different ways: 1. Turn the dough out onto a well floured board and roll out until approx. 1/3 in. thick.  Cut with a cookie cutter.  Place on an ungreased cookie sheet and sprinkle with the extra sugar.  Bake at 325° F for 15 minutes or until just golden brown around the edges.  Cool on a wire rack and serve.  OR 2. Pat the dough into a square 9x9 pan and prick in neat rows with a fork.  Sprinkle with the extra sugar and bake for 15/20 min. or until golden at the edges.  Take from the oven and let cool.  Cut into rectangle “fingers.”  Remove from pan carefully and serve.  NOTE: Careful-they will go from golden to burned very quickly, so watch them the last 15 minutes of baking.

Original Recipe from Lori Morse, Tolosa Winery