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Lavender Shortbread


1 1/2 cups all purpose flour (6.75 oz)
1/2 cup plus 2T powdered sugar (2.5 oz)
1/2 tsp. coarse sea salt
3/4 cup chilled, unsalted butter
2 heads dried lavender
1 large egg yolk
3/4 tsp vanilla extract


Blend salt and lavender in food processor until lavender flowers break apart. Add flour and powdered sugar and mix until homogeneous. Add butter, egg yolk and vanilla. Using on/off turns, mix until moist ball forms. Transfer dough to work surface. Divide dough in half. Form each dough half into 8 x 1 1/4“ log. Wrap in plastic. Chill until firm. Can be frozen and kept for several months.

Preheat oven to 325°F. Slice in to 1/4” rounds, rolling log every few slices to retain round shape. Place rounds on ungreased baking sheet, spacing 1” apart. Bake shortbread until barely golden, about 18 minutes. Cool on baking sheet. Store in an airtight container.

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Makes 60 cookies

Nutritional Information
Per Serving

no nutrition information available

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