Lavender Shortbread Cookies – a delicious recipe with butter, white sugar, sugar, fresh lavender, mint leaves, lemon zest. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a medium bowl, cream together the butter, white sugar and confectioners' sugar until light and fluffy.
2
Mix in the lavender, mint and lemon zest.
3
Combine the flour, cornstarch and salt; mix into the batter until well blended.
4
Divide dough into two balls, wrap in plastic wrap and flatten to about 1inch thick.
5
Refrigerate until firm, about 1hour.
6
Preheat the oven to 325 degrees F (165 degrees C).
7
On a lightly floured surface, roll the dough out to 1/4 inch thickness.
8
Cut into shapes with cookie cutters.
9
Cookie stamps will work well on these too.
10
Place on cookie sheets.
11
Bake for 18 to 20 minutes in the preheated oven, just until cookies begin to brown at the edges.
12
Cool for a few minutes on the baking sheets then transfer to wire racks to cool completely.
1122
kcal
Calories
70
g
Fat
118
g
Carbs
8
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 9 ingredients. The key ingredients include: 1 1/2 cups butter, softened, 2/3 cup white sugar, 1/4 cup sifted confectioners' sugar, 2 tablespoons finely chopped fresh lavender, and more.
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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