Lavender Shortbread Cookies – a delicious recipe with Sugar, Chopped Lavender, Butter, Flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 300 F.
2
In a bowl, mix the sugar and the lavender. Add the butter and stir until it becomes a little fluffy. Add the flour gradually and stir until well mixed and the dough holds together.
3
Put the dough onto a lightly floured work surface. Roll out the dough until you reach your desired cookie thickness. Use desired cookie cutter and make some shapes of your choice. I choose to make thin cookies but you can make them thicker. Re-knead and re-roll the scraps of dough until finished. Put the cookies onto a lightly greased or parchment paper lined baking sheet, about an inch apart.
4
Bake at 300 F for 7-8 minutes or longer if cookies are thicker. When done, the cookie should be a little golden. Remove pan from oven and set on a rack. Allow to cool down if you can wait.
5
Inspired from a recipe in the book Perfect Baking.
364
kcal
Calories
21
g
Fat
41
g
Carbs
4
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 4 ingredients. The key ingredients include: 50 grams Sugar, 1 teaspoon Chopped Lavender, 100 grams Soft Butter, 150 grams Flour.
Yes, Lavender 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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