Lavender Shortbread

READY IN: 1hr 15mins
Rita~
Recipe by Roosie

This is untried by me and comes from The Herb Quarterly, spring 2000 issue. I love lavender!! Cook time includes estimated chill time of 30 minutes.

Top Review by Qmeg

Wonderful! I made them exactly as written with lavender and mint from my garden. I was worried that the mint would be overpowering, but you couldn't taste the mint at all - it just kept the lavender from being too strong. The texture on these was perfect, a delightful buttery, crumbly, crisp cookie. I wrapped my dough into logs and cut them into cookies instead of rolling them. Perfect!

Ingredients Nutrition

Directions

  1. Preheat oven to 325°F.
  2. Cream together butter, sugar, lavender and mint with a mixer until light and fluffy.
  3. Add flour, cornstarch and salt and beat until well mixed.
  4. Divide dough into two, flatten into discs, cover with plastic wrap and refrigerate until firm.
  5. Roll out dough to 1/2" thickness on a floured board.
  6. Cut into 1 1/2" squares or into rounds.
  7. Bake 20-25 minutes on parchment covered cookie sheets, or until golden.
  8. Let cookies cool on the sheet for a few minutes before transferring to a rack to cool completely.
  9. When completely cool, dust with lavender-flavored powdered sugar (see recipe Lavender Sugar#71901 or Flavored Sugars#53926) or plain powdered sugar would be fine.

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