The best delicious Lavender Shortbread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Lavender Shortbread recipe today!
Hello my friends, this Lavender Shortbread recipe will not disappoint, I promise! Made with simple ingredients, our Lavender Shortbread is amazingly delicious, and addictive, everyone will be asking for more Lavender Shortbread.
What Makes This Lavender Shortbread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Lavender Shortbread.
Ready to make this Lavender Shortbread Recipe? Let’s do it!
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1 1/2 c Butter (3 sticks)*
;room temperature
2/3 c Sugar
2 tb Lavender florets, chopped
1 tb Fresh mint, chopped
2 1/3 c Flour
1/2 c Cornstarch
1/4 ts Salt
GARNISH Lavender powdered sugar**
*No substitutes.
**To make 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 325 F. 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; beat until combined. Divide 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″. Cut
the dough into 1 1/2″ 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 to 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.
Yield: About 4 dozen.
Shepherd writes: “A lovely rich shortbread with a hint of sweet lavender
fragrance and flavor. Perfect to serve with tea in the afternoon.”
From 1994 “Shepherd’s Garden Seeds Catalog,” pg. 61.
From
Yields
48 Servings
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