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Lavender Shortbread

 Lavender Shortbread
Lavender flowers can be used fresh or dried in cooking. The flowers have an intense flavor, so they are best used sparingly.—Taste of Home Test Kitchen, Greendale, Wisconsin
24 ServingsPrep: 45 min. + standing Bake: 20 min.


  • 2 cups confectioners' sugar
  • 2 tablespoons plus 2 teaspoons finely snipped dried lavender flowers, divided
  • 1 cup butter, softened
  • 2/3 cup sugar
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1/8 teaspoon salt


  • In a bowl, combine confectioners' sugar and 2 teaspoons lavender;
  • cover and set aside at room temperature for 24 hours.
  • In a bowl, cream butter, sugar and remaining lavender. Combine flour,
  • cornstarch and salt; add to the creamed mixture. Divide dough in
  • half. Cover and refrigerate for 2 hours or until easy to handle.
  • On a lightly floured surface, roll out one portion of dough to
  • 1/4-in. thickness. Cut into 1-1/2-in. squares. Repeat with remaining
  • dough.
  • Place 1 in. apart on ungreased baking sheets. Prick with a fork
  • several times. Bake at 325° for 18-22 minutes or until edges are
  • lightly browned. Cool for 1 minute before removing to wire racks to
  • cool completely. Sift reserved lavender sugar; discard lavender.
  • Dust cookies with the sugar. Store in airtight containers. Yield:
  • about 4 dozen.

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Lavender Shortbread (continued)

Nutritional Facts: 1 serving (2 each) equals 175 calories, 8 g fat (5 g saturated fat), 20 mg cholesterol, 90 mg sodium, 26 g carbohydrate, trace fiber, 1 g protein.