Delicately flavored shortbreads, perfect alongside a cup of tea.


YIELD
24 cookies

TIME
Active Prep: 10 min
Cook: 13 min


INGREDIENTS

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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.



THANKS TO
Elizabeth Bannas, Savory Spice—Portland, OR customer

NUTRITION
Nut-Free
Salt-Free
Vegetarian



ITEMS IN THIS RECIPE

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