Lavender Shortbread


  • 1 1/2 cups butter, at room temperature
  • 2/3 cup sugar
  • 2 tablespoons lavender florets, fresh, chopped
  • 1 tablespoon chopped fresh mint
  • 2 1/3 cups flour
  • 1/2 cup cornstarch
  • 1/4 teaspoon salt
  • Garnish: Lavender powdered sugar.
  • Put a few lavender flowers in a sealed,
  • pint jar of powdered sugar for a day
  • before using sugar.


  • Preheat oven to 325F. Cover two baking sheets with parchment or brown paper. In a large bowl with an electric mixer, cream together the butter, sugar, lavender and mint; mix until light and fluffy, about 3 minutes. Add flour, cornstarch and salt and beat until combined. Divid dough in half. Flatten into squares and wrap in plastic. Chill until firm.
  • On a floured board, roll or pat out each square to a thickness of 3/8 inch. Cut the dough into 1 1/2 inch squares or rounds. Transfer to baking sheets, spacing cookies about 1" apart. Prick each cookie several times with the tines of a fork. Bake 20-25 minutes until pale golden (do not brown). Cool slightly, then transfer to a rack. Sprinkle with lavender powdered sugar. Store in tin cookie boxes or sealed containers.


  • Description:
  • "This is the perfect "pretty" shortbread to use with fresh lavender"
  • Yield:
  • "4 dozen"SOURCE: Janice Thorson