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Lavender Shortbread Cookies

Serve a plate of these old-fashioned treats with tall glasses of iced herbal tea at your next garden party. 3 sticks unsalted butter 2/3 cup sugar 2 teaspoons organic dried lavender flowers 2 1/3 cups all-purpose flour ½ cup cornstarch ¼ teaspoon salt Preheat oven to 325’ F. 1. Cream the butter and sugar together in a large bowl. 2. Stir in the lavender, flour, cornstarch and salt. 3. Divide dough in half. With palms, press each half into a square. Wrap each in plastic wrap and refrigerate for 1 hour. 4. Turn out dough onto lightly floured surface. Roll out to ¾ inch thickness. Cut into desired shapes and place on baking sheets lined with parchment paper. 5. Prick each cookie with a fork to vent. Bake 20 minutes or until cookies just turn a bit golden. 6. Cool on racks. Serve as is or with glaze and additional bits of lavender flowers as decorative garnish.

Updated 7/1/19

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