This is the second season I have had lavender growing in my garden and it has yielded a nice amount of lovely flowers. I was so intrigued to come across a few recipes that use lavender as an ingredient and decided to make a batch of Lavender Shortbread Cookies.
I really did not know what to expect but I have to say, these pretty cookies are so good! They are very buttery, very tender and crisp with a unique and delicate essence of lavender. Most pleasant!
I like that this cookie recipe includes mint and lemon along with the lavender.
The recipe calls for 2 tablespoons of chopped lavender. I read on another site that a little goes a long way, and too much will make your food taste like perfume and even bitter. I scaled back to 1 tablespoon and thought it was just right.
I could detect the lemon flavor but the mint was unnoticeable so maybe I’ll add more next time.
And there will be a next time…
they were disappearing off of the cooling rack right before my eyes!
Lavender Shortbread Cookies
- 1 1/2 cups butter, softened
- 2/3 cup white sugar
- 1/4 cup sifted confectioners’ sugar
- 2 tablespoons finely chopped fresh culinary lavender
- 1 tablespoon chopped fresh mint leaves
- 1 teaspoon grated lemon zest
- 2 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/4 teaspoon salt
*Colored decorating sugar (if baking as I did in the recipe note below)
DIRECTIONS
In a medium bowl, cream together the butter, white sugar and confectioners’ sugar until light and fluffy. Mix in the lavender, mint and lemon zest. Combine the flour, cornstarch and salt; mix into the batter until well blended. Divide dough into two balls, wrap in plastic wrap and flatten to about 1-inch thick. Refrigerate until firm, about 1 hour.
Preheat the oven to 325 degrees F (165 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into shapes with cookie cutters. Cookie stamps will work well on these too. Place on cookie sheets.
Bake for 18 to 20 minutes in the preheated oven, just until cookies begin to brown at the edges. Cool for a few minutes on the baking sheets then transfer to wire racks to cool completely.
Recipe note:
The dough was a bit too sticky to roll out and cut with cutters. I even tried to put it through a cookie press. Here are the changes I made:
- Divide the dough in half and form the dough into logs.
- Wrap in plastic wrap and refrigerating for about an hour.
- Slice the dough into slices about a 1/4-inch.
- Roll the edges into colored sugar.
- Bake about 18-20 minutes or until the edges are just beginning to brown.
RECIPE NOTE:
If using dried lavender: Since dried culinary lavender is stronger than fresh, you will probably want to use about half as much in the recipe.
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Grandma’s Iced Oatmeal Raisin Cookies
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A friend of mine shared this with me. Wow, they are so gorgeous!!! I am going to add it to my Mouth Watering Mondays post this Monday. Please come over to see it at http://www.noshingwiththenolands.com
I make old fashioned lavender lemon soap. I think I will add a touch of mint next time, make these cookies, & give away as gifts. Thanks as usual yet once again for another terrific recipe. I love your blog. Please don't ever disappear.
Looks like I'm upgrading my lavender mint cookie recipe. I have one I like but this seems even better!
Gorgeous cookies and your pics are amazing! Sounds like a great recipe:@)
These are beautiful & your photos are magazine worthy! It makes me want to plant some lavender!
pretty! i have been wanting to do a lavendar recipe so thanks for the tip on reducing the amount as I have heard the same about it being overpowering!
They look fabulous:)
I made lavender sugar last fall, wonder if it is strong enough. What gorgeous presentation. Do you mind if I ask what lens and camera you used? That picture is just fabulous with the bokah in the background. I love your sugared edges. Yum.
This reminds me of my mom's lavender bread recipe, I bet the cookies are delish!
I'd love to have you share this recipe on my weekly link-up, Sweet Tooth Friday. I hope to see you there. https://alli-n-son.com/2011/04/28/mint-infused-plum-tarte-tatin/
These cookies sound so good! I don't have a place to get some lavender right now but when I do I want to try these! I read your profile and you are truly blessed with 9 grands!!!!! XO, Pinky
Teeny Templeton would be proud to see this beautiful post.The photos are gorgeous and the shortbread looks delicious!
Your photographs are beautiful! The lavender cookies sound delicious.
What an amazing and beautiful cookie! I love using my garden herbs in cooking. I have never made a lavender cookie, but I can't wait to try this when my lavender blooms.
Your instructions are so clear and very complete.
And your photography just perfection!
I am having an April Cornell giveaway, please stop by and join in!
Yvonne
I love Lavender shortbread but I've never had lemon and mint in them. They are a favorite tea treat at Linderhof! I love the idea of the lavender sugar to roll them in — they look delightful and I'm sure they tasted divine!
absolutely gorgeous!
I will have to print this thanks for sharing I have tons of lavender ~Blessings Heather
Beautiful! The photos are amazing. I love trying lavender in recipes.
These are just so pretty with the lavender and ribbon… great job and photo!!
They look too pretty to eat but they do sound good. I can't even imagine what lavender would taste like.
Beautiful photos and the cookies look so yummy! I too love lavender and mint in my garden will try this recipe. Thanks for sharing. Yvonne 🙂
You photos are amazing. I love the colors – they look as fresh and yummy as those cookies sound!! I have lavender growing too. I think I will shock my family and try these. : )
I can almost smell the lavender and lemon here and the colored sugar makes them so pretty. These are a lovely Spring time treat…thanks!