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


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.


24 cookies

Thanks To

Elizabeth Bannas, Savory Spice Shop—Portland, OR customer

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Savory Spice Shop Ingredients
Lavender 2 floz bottle $3.65
Lavender Extract Natural -2floz $6.70



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Customer Reviews ( Add a Review )

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'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!