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 at 375 degrees 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

Make This Recipe!

Make this recipe how many times?
Savory Spice Shop Ingredients
Lavender 2 floz bottle $3.65
Lavender Extract Natural -2floz $6.70

Nutrition

Nut-Free
Salt-Free
Vegetarian

Items in this Recipe

Have a Savory Spice recipe you would like to share?


"A friend of mine gave me a sample of the Peruvian Chile Lime Seasoning and now it is over. The quality is so good that I just had to find you guys online. I will be trying a few new spices. I hope to be happily satisfied by the new flavors as well. There is no better way for a business to grow than with word of mouth about great quality of products and service! Sending you love from Arizona, keep up the good work!" ________________________________________ Items Ordered: Item Quantity Price Line Total Line Item: Herbes de Provence -4floz Glass 1.00 $5.00 $5.00 Line Item: Mt. Olympus Greek Style Seasoning -4floz Glass 1.00 $6.50 $6.50 Line Item: Peruvian Chile Lime Seasoning -4floz Glass 2.00 $6.90 $13.80
- Hanna M. of Tucson, AZ

Customer Reviews ( Add a Review )

5 stars 8/16/16 aljoines.va@verizon.net
I love these!! These are my go-to "looks fancy but is easy to do" cookie. Light and airy. I used my spice grinder to chop the dried lavender just a tad. I also ad a little extra of the lavender extract for my taste. I find using my smallest cookie scoop and cooking on parchment paper to be the best method. Everyone raves about these when I bring them somewhere. But yes...watch carefully so they don't get too brown. I admit they are a little delicate...but its part of the charm!!! I love to give these as a hostess gift with the recipe and the dried lavender and the extract. It really encourages them to bake them for themselves!!
4 stars 8/20/15 Vietto
This was a great idea, but the execution was a little iffy for me. My first problem may have been guessing at the temp; since none was listed, I went with 350, but it took more like 15-16 minutes to get any browning at all on the bottoms. The lavender flavor is great in shortbread, though. Also, the first dozen I baked were lumpy mountains, due to my using the "drop by teasponful" method. The second dozen I flattened with the back of a spoon and liked a little better. Overall, the lavender flavor is a great idea for shortbread. I will try again, probably with the more traditional chill-the-dough-roll-and-cut shortbread method. I'm thinking a rose water glaze would be fab, too.
Test Kitchen Response: Thanks so much for your review and for pointing out that the baking temp was missing! We've fixed that...it's 375 degrees. Our favorite way to do these cookies in the test kitchen is with one of those baby ice cream scoops so you get even mounds (instead of lumpy). Love your rose water glaze idea!