Return to Content

Lavender Shortbread

Lavender Shortbread
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Seedswoman Renee Shepherd, owner of Renee’s Garden in Felton, California, created this garden-inspired treat to serve with tea or sherry. She suggests making several batches and tucking them into boxes or tins lined with pastel tissue paper to give as special gifts.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 1-1/2 cups (3 sticks) butter, at room temperature
  • 2/3 cup sugar
  • 2 tablespoons very finely chopped lavender florets, fresh or dried
  • 1 tablespoon chopped fresh mint
  • 2-1/3 cups flour
  • 1/2 cup cornstarch
  • 1/4 teaspoon salt


Preheat oven to 325°. Cover the bottoms of two baking sheets with parchment paper. In a large mixing bowl, cream together butter, sugar, lavender, and mint with an electric mixer about 3 minutes, until light and fluffy. Add flour, cornstarch, and salt, and beat until incorporated. Divide the 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 1/2 inch. Cut the dough into 1-1/2-inch squares or rounds. Transfer to baking sheets, spacing the cookies about 1 inch apart. Prick each cookie several times with 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 (recipe follows).
Updated Friday, January 14th, 2011

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111