Lavender-Rosemary Shortbread Cookies – a delicious recipe with granulated sugar, fresh rosemary, dried lavender buds, butter, flour, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Process granulated sugar, rosemary, and lavender buds in a food processor until rosemary and lavender are finely chopped, about 1 minute.
2
Beat butter on medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar mixture, beating until smooth.
3
Stir together flour, baking powder, and salt in a medium bowl. Gradually add flour mixture to butter mixture, beating on low speed just until blended.
4
Shape dough into 2 (8-inch) logs. Roll each log in 1 tablespoon of the demerara sugar. Wrap each log in wax paper, and chill 3 hours.
5
Preheat oven to 350u00b0F. Cut each log into 24 slices. Place slices 1 inch apart on baking sheets lined with parchment paper. Bake in preheated oven until edges of slices are golden, 10 to 12 minutes.
6
Transfer cookies to wire racks, and cool completely, about 20 minutes. Store in airtight containers.
755
kcal
Calories
47
g
Fat
79
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 cup granulated sugar, 2 teaspoons chopped fresh rosemary, 1 teaspoon dried lavender buds, 1 cup (8 oz.) salted butter, softened, and more.
Yes, Lavender-Rosemary Shortbread Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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