Lavender Shortbread Cookies


1-1/2 cups butter, softened
2/3 cup granulated sugar
1/4 cup sifted confectioner’s sugar
2 tablespoons fresh lavender flowers, chopped fine (or 1 tablespoon dried)
1 tablespoon chopped fresh mint (or 1 teaspoon dried)
1 teaspoon lemon juice
2-1/2 cups flour
1/2 cup cornstarch
1/4 teaspoon salt


Cream butter and add next 5 ingredients. Mix by hand, or with electric mixer on low, until light and fluffy. Add the last 3 ingredients and mix well. Divide dough in half, flatten, cover and chill until firm. (You can also roll dough into a log, chill, and then slice.) Preheat oven to 325 degrees F. Roll out to ½” thickness on floured surface and cut into 1-½” circles; press designs on top, if desired. (You can also use cookie cutters.) Bake 18 to 20 minutes on parchment paper covered cookie sheets. Cool slightly and transfer to wire rack.

Optional: When cool, dust lightly with powdered sugar flavored with lavender flowers.


approx. 2 dozen cookies

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