Lavender Shortbread

Lavender Shortbread

Lavandula — more commonly known as lavender — originated in countries around the Mediterranean, where the growing climate is ideal. Although usually associated with shades of blue, lavender, which is part of the mint family, can also sport hues of purple and lilac, white, pink, mauve, and even yellow. When the diminutive blooms are picked at their prime from June through August and stripped from their stems, just a pinch can add a mysteriously sweet scent and lovely flavor to cookies, sorbets, and even beef stew!  


Cooking MethodBaking

Type of DishCookie


  • 1 cup butter, room temperature
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/2 lemon, zested
  • 1 1/2 tablespoon fresh or dried lavender blossoms
  • Additional blossoms, for garnish


  1. In a large bowl using an electric mixer, cream the butter and sugar until light and fluffy. Add the flour in increments, mixing until a smooth, firm dough forms. Stir in the lemon zest and lavender blossoms. 

  2. Line a flat surface with parchment paper and lightly flour. Divide the dough into 2 equal parts and roll out into 2 (10x7-inch) rectangles about ¼ inch thick. Place the parchment on a baking sheet and refrigerate at least 2 hours or overnight. 

  3. Preheat the oven to 325°F. Using your favorite shaped cutter, cut out the cookies. 

  4. Place them onto a nonstick or parchment-lined baking sheet, spacing them 1 inch apart so they have room to expand.

  5. Bake for 18 to 20 minutes, or until the cookies turn light brown around the edges. Watch them carefully so they don’t burn. 

  6. Remove the cookies from the oven and let them cool completely. Store in an airtight container.


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