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Melt-in-Your-Mouth Lavender Shortbread

Yields: 24 cookies
Make this recipe how many times?
Savory Spice Shop Ingredients
Lavender 2 floz bottle $3.15
Lavender Extract Pure -2floz $6.00

Ingredients:

Notes:

To make Rose Shortbread, use 1 Tbsp. crushed rose petals and 2 tsp. rose water in place of lavender flowers and lavender extract.

Directions:

Whip butter with an electric mixer until fluffy, about 5 min. Stir in lavender extract, powdered sugar, cornstarch and flour, and beat on low for 1 min., then on high for 3 to 4 min. Stir in lavender flowers. Drop cookies by heaping teaspoons about 2 inches apart on an ungreased cookie sheet. Bake for 10 to 13 min., watching that the edges don't brown too much. Cool cookies on wire racks.

Yields:

24 cookies

Thanks to:

Elizabeth Bannas, Savory Spice Shop—Portland, OR customer
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Melt-in-Your-Mouth Lavender Shortbread

“Long’s Peak is by far the best seasoning/rub we have used! We use it mostly on chicken and everyone loves it. We are also buying some for our neighbors who came over for dinner and loved it too.”

-Jeff W. from Glen Ellyn, IL

Melt-in-Your-Mouth Lavender Shortbread


Yields: 24 cookies

Ingredients:

Notes:

To make Rose Shortbread, use 1 Tbsp. crushed rose petals and 2 tsp. rose water in place of lavender flowers and lavender extract.

Directions:

Whip butter with an electric mixer until fluffy, about 5 min. Stir in lavender extract, powdered sugar, cornstarch and flour, and beat on low for 1 min., then on high for 3 to 4 min. Stir in lavender flowers. Drop cookies by heaping teaspoons about 2 inches apart on an ungreased cookie sheet. Bake for 10 to 13 min., watching that the edges don't brown too much. Cool cookies on wire racks.

Yields:

24 cookies

Thanks to:

Elizabeth Bannas, Savory Spice Shop—Portland, OR customer
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.