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  • Writer's pictureAmanda Reisen

Lavender Shortbread- A Tasty Classic

Prep: 45 min. + standing Bake: 20 min. + cooling Makes: 4 Dozen


2 cups confectioners' sugar

2 tablespoons of culinary lavender buds

1 cup butter, softened

2/3 cup sugar

2 cups all-purpose flour

1/2 cup cornstarch

1/8 teaspoon salt


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

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

  3. Preheat oven to 325°. On a lightly floured surface, roll out 1 portion of dough to 1/4-in. thickness. Cut into 1-1/2-in. squares. Repeat with remaining dough.

  4. Place 1 in. apart on ungreased baking sheets. Prick with a fork several times. Bake until edges are lightly browned, 18-22 minutes. Cool for 1 minute before removing to wire racks to cool completely. Sprinkle cookies with lavender sugar. Store in airtight containers.

Nutrition Facts

1 cookie: 88 calories, 4g fat (2g saturated fat), 10mg cholesterol, 37mg sodium, 13g carbohydrate (8g sugars, 0 fiber), 1g protein.

You are sure to love this treat! Let us know what you think below. We would love to hear from you!



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