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Cookies - Lavender Shortbread

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This is a very unique tasting shortbread that makes a beautiful presentation anytime. Use them for a special occasion or package them in a beautiful box and give them as a gift. Lavender flowers can be used fresh or dried in cooking. The flowers have an intense flavor, so they are best used sparingly.

What You Need:

(Makes: about 4 dozen)

2 cups of confectioners' sugar

2 tablespoons plus 2 teaspoons of finely snipped dried lavender flowers*, divided

1 cup of butter, softened

2/3 cup of sugar

2 cups of unbleached all-purpose flour

1/2 cup of cornstarch

1/8 teaspoon of salt

What to Do:

STEP 1) In a bowl, combine confectioners' sugar and 2 teaspoons lavender; cover and set aside at room temperature for 24 hours.

STEP 2) In a large bowl, cream the butter, sugar and remaining lavender. Combine flour, cornstarch and salt; add to the creamed mixture. Divide dough in half. Cover and refrigerate for 2 hours or until easy to handle.

STEP 3) On a lightly floured surface, roll out one portion of dough to 1/4 inch thickness. Cut into 1 & 1/2 inch squares. Repeat with remaining dough.

STEP 4) Place 1 inch apart on ungreased baking sheets. Prick with a fork several times. Bake cookies at 325 degrees for 18 to 22 minutes or until edges are lightly browned. Cool for 1 minute before removing to wire racks to cool completely. Sift reserved lavender sugar; discard lavender. Dust cookies with the sugar. Store the cookies in airtight containers.

STEP 5) Enjoy!

*Note: Look for dried lavender flowers in spice shops. If using lavender from the garden, make sure it hasn’t been treated with chemicals.

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