Lavender Shortbread Cookies - Recipe from What a Girl Eats
Lavender Shortbread
Prep Time
1 hr
Cook Time
30 mins
Total Time
1 hr 30 mins
Floral twist on a British classic.
Course: Dessert
Cuisine: British
Servings: 48
Author: Cynthia McCloud Woodman
  • 12 oz. unsalted butter at room temperature
  • 2/3 cup sugar
  • 2 Tablespoons very finely chopped lavender florets fresh or dried (you can use lavender from your yard as long as it's pesticide free. Other wise, you can purchase culinary lavender at Cost Plus or other specialty shops.)
  • 2 1/3 all-purpose flour
  • 1/2 cup cornstarch
  • 1/2 tsp. kosher salt
  1. Reduce heat of oven to 325* F.
  2. In the bowl of a mixer, beat butter, sugar, lavender and salt until light and fluffy. Add the flour and cornstarch and mix on low speed until incorporated.
  3. Divide the dough in half. Flatten into squares and wrap in plastic. Chill dough until firm.
  4. On a floured board, roll or pat out each square to a thickness of 1/2 inch. Cut the dough into rectangles, pricking each rectangle with the tines of a fork several times.
  5. Bake for 20 to 25 minutes, until pale golden (do not brown). Cool slightly, then transfer to a rack.
  6. Makes about 4 dozen. (Recipe can be cut in half)