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Lavender Shortbread

If you have read my posts, or know me, I love France.   One reminder of this past summer’s vacation is the lavender because it reminds me of the numerous lavender fields in Provence.  Therefore, almost anything with lavender gives me flashbacks, and these lavender shortbread cookies are no exception.  My family served these for our holiday party, and they were a hit!  I didn’t even have time to snap a finished picture because they were snatched up so quickly.  Guess you will just have to make them for yourself!

Lavender Shortbread Cookies:

1 1/2 cups butter, softened

2/3 Cups sugar

2 Tablespoons organic culinary lavender

2 1/3 Cup Flour

1/2 Cup Cornstarch

1/4 TSP Salt

Lavender Shortbread Ingredients

Lavender Shortbread Ingredients

Beat butter, sugar, and lavender in a large bowl with an electric mixer until light and fluffy


Add flour, cornstarch, and salt

Beat until combine


Divide dough in half

Rolling out the dough

Rolling out the dough

Flatten and roll to thickness of approximately 3/8 inch on floured waxed paper

Chill until firm

Preheat oven to 325 degrees

Cut the chilled dough into 1 1/2-inch squares

Transfer to parchment-lined cookie sheets

Cutting the dough

Cutting the dough

Cut into squares

Cut into squares

Prick each cookie several times with a fork



Bake for 10-15 minutes until light golden (do not brown)



When cookies are cooled, frost with Lemon Icing

Lemon Icing:

2 tablespoons butter, softened

1 – 1 1/4 cups powdered sugar

2 tablespoons lemon juice

Beat all ingredients to a loose, spreadable consistency (don’t worry if it starts curdling…the butter and lemon juice do that to each other!)

Spread over cookies

Sprinkle white, blue, or purple sugar and lavender over icing

Stay hungry…

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