Lavender Shortbread

Total Time:
50 min
20 min
30 min

15 bars

  • 8 tablespoons (1 stick) cool unsalted butter, cut into pieces
  • 1/4 cup plus 2 tablespoons sugar
  • 1 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 tablespoons dried or fresh lavender flowers
  • Heat the oven to 350 degrees F.

  • Cream the butter until soft in a mixer fitted with a paddle attachment. Add 1/4 cup sugar and mix until incorporated. Stir together the flour, cornstarch, and salt in a medium bowl. Add the dry ingredients to the butter mixture and mix at low speed just until the ingredients are almost incorporated, then add the lavender, and mix until the dough starts to come together. Flour a work surface, turn the dough onto it, and knead it 5 to 10 times, to bring the dough together and smooth it out.

  • Reflour the work surface. With a rolling pin, roll the dough out to a little less than 1/4-inch thick to fit an 8 by 8-inch square baking pan lined with parchment. To transfer to the pan, roll the dough up onto the rolling pin, lift it up, and unroll into the pan. (Or, press the dough thoroughly into the pan with your fingers.) Prick the shortbread all over with a fork, or use a pique-vite (dough docker) if you've got one, to prevent any buckling or shrinking. Sprinkle the surface evenly with 1 tablespoon of the remaining sugar.

  • Bake for 15 minutes. After 15 minutes, deflate the dough by knocking the pan once against the oven rack then rotate the pan to ensure even cooking and a flat surface. Bake 10 to 15 minutes more, until golden all over and very lightly browned. As soon as it comes out of the oven, sprinkle the surface evenly with the remaining tablespoon of sugar. Let cool about 5 minutes. Using a very sharp knife, cut into 3 rows by 5 rows making about 1 1/2-inch by 3-inch bars. Let cool completely in the pan. Remove from the pan and store in an airtight container for up to 1 week.

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4.1 12
First time making shortbread. This was easy and delicious. Only change was that I used a hand mixer.  item not reviewed by moderator and published
I made this recipe for my daughter's bridal shower -- lavender was a key part of the theme.  It was fantastic and everyone loved it.  I didn't use the full 2 T. of edible lavender -- but just about half, as a cautious first step.  I made it before the event, and the shortbread was fresh, very flavorful 2 days later. item not reviewed by moderator and published
Meh. This wasn't anything like I expected. The recipe is dry so requires at least another tablespoon of butter. Also the baking time is way off. Also, I don't know what size cookies one needs to make to total 15, but they'd be slivers not cookies. Double the batch if you want a cookie larger than a match stick. I won''t make these again. It might be interesting to use it as the crust for a lemon tart, though. Otherwise, give it a pass.<br /> item not reviewed by moderator and published
I just made these today and I am somewhat disappointed with the recipe. It is way too dry. I could not get it to come together enough to knead, so I added 1 tbsp of olive oil. It came together perfectly after that. If I had not made shortbread before, I would not have known what to do. I also did not bake as a sheet, I rolled out and cut into individual cookies before baking so cook time was 15 minutes total. As far as the lavender goes, I got fresh lavender from my local tea shoppe to use and used the full 2 tbsp. Wow, the whole house smells like lavender right now. Finished flavor -- love the lavender and the olive oil (my adjustment). If I had not made these adjustments it would not have been a success. item not reviewed by moderator and published
Loved this shortbread but used just 2 tsp. lavender. One can never go wrong with Gale! item not reviewed by moderator and published
As a rule you used half as much dried herbs in cooking to fresh! I used half dried lavendar flowers and it tasted great! Really yummy recipe, great for valentines day! May also dip in white chocolate for that special occassion! Great recipe! item not reviewed by moderator and published
I have made these cookies a few times. I followed the recipe and they came out great. I always have really good luck with Gale's recipes. item not reviewed by moderator and published
I haven't made this yet but I was looking at reviews for it and just wanted to mention to bbless that 3 tsp IS 1 Tablespoon. Right? item not reviewed by moderator and published
Fabulous! You can not eat just one! I totally disagree with the first review, the recipe is perfect as is- no weird taste-maybe the recipe was off because the reviewer changed the recipe. Leave it alone and follow the directions and you will make a great cookie- my 2 1/2 &amp; 5 year old grandkids like them, as does the whole family! item not reviewed by moderator and published
Wonderful, after a few minor changes. I cut the lavender in half and used salted butter. I sprinkled a tsp of lavender on top before baking. Offered this on a wedding dessert buffet. Location: a Lavender Farm in Sonoma County. item not reviewed by moderator and published
I used dried lavender and 2 tablespoons is way too much for the recipe. Dried and fresh lavender aren't really interchangeable measurement for measurement. These had a flour after taste to them. Not as buttery and melt-in-your mouth I was hoping for. item not reviewed by moderator and published
These are lovely a tea time accompaniment. Not only are they typical shortbread with a tender texture, they are also aromatic and flavorful. They make a wonderful gift wrapped in tissue in a box. When your recipient receives them and opens the box, the aroma wafts up from the box. Oh yeah, they are wonderfully tasty too! item not reviewed by moderator and published

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Recipe courtesy of Food Network Kitchen