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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 Natural -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

“I have to say that we tried the Chicken Tikki Masala spice and recipe. My husband made a double batch of it because he wanted leftovers during the week! And needless to say, the dinner was again great! Too yummy!”

-Betty G. of Bailey, CO

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.