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Below are three photos to give you an idea of how much product you will receive in each size package. We filled up each size bag with marbles and placed them next to a quarter to provide a clear representation. There are two different photos, one for standard spices/seasonings and one for herbs. Since many herbs are so leafy the same weight will fill up a much larger bag. This is why some of the herb prices seem a lot higher than the spice prices, but you are actually receiving more product.
The third image is of our 1 cup Bottle with Sifter next to a popular national brand found in most grocery stores. You can see that our bottle holds close to 2.5 times more product than the national brand bottle. Plus, ours often costs less! Please be aware some other online retailers only offer 1/2 cup(4 fluid ounces) bottles. We choose to offer double the size 1 cup (8 fluid ounces) bottles to give you the biggest bang for your buck!
We hope you can see from these images that regardless of which size you order, you are getting a lot of product and a very good value compared to the supermarket.
Spices: Left to Right - Quarter for scale, 1 oz. Resealable Bag, 4 oz. Resealable Bag, 16 oz. Resealable Bag
Herbs: Left to Right - Quarter for scale, 1 oz. Resealable Bag, 4 oz. Resealable Bag, 16 oz. Resealable Bag
Bottles: Left to Right - National Brand, MySpiceSage 1 Cup Bottle With Sifter
Lavender Tea Cookies
These lavender cookies, with their shortbread texture, complement a soothing cup of afternoon tea wonderfully and make a lovely companion for vanilla ice cream.
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Yield:40 mini cookies or 20 regular size cookies
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Level of Difficulty:Easy
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Cook Time:30 Minutes
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Prep Time:1 Hours
Ingredients
- 2 cups
all-purpose flour
- 1/4 teaspoon
fleur de sel salt
- 1 cup
unsalted butter, room temperature
- 1/2 cup
confectioners’ sugar
- 2 tablespoons
dried lavender buds, food grade
- 1 teaspoon
pure vanilla extract
- 1 teaspoon
fresh lemon juice
Directions
Whisk flour and fleur de sel salt in medium bowl and set aside.
Beat butter and lavender in a large bowl until smooth and creamy.
Add confectioners’ sugar and beat until smooth.
Add vanilla extract and lemon juice.
Add flour mixture until just incorporated.
Wrap dough in plastic wrap, flatten into a block and refrigerate for an hour.
Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius.)
Roll refrigerated dough out on a lightly floured surface to 1/4” thick.
Cut into desired shapes and place on parchment lined baking sheets.
Place baking sheets in refrigerator for fifteen minutes to firm up cookie dough again.
Bake for ten minutes or until cookies are lightly browned around edges.
