Lavender Shortbread Cookies


Olde Rhinebeck Inn


  • 8 ounces (2 sticks) unsalted butter, softened to room temperature
  • 4 teaspoons fresh lavender buds, or 2 teaspoons dried lavender
  • 1/2 cup sugar
  • Pinch of salt
  • 2 cups all purpose flour ( can use gluten free baking mix) scooped and leveled
  • Zest of 1 lemon


  1. Using a food processor or mortar and pestal, grind the lavender and sugar together
  2. With a standing mixer or hand mixer, beat the lavender sugar and butter at low speed until smooth
  3. Add the lemon zest and pinch of salt
  4. Add the flour and beat until combined, when there are no visible lumps of butter in the dough
  5. Form the dough into a disk, wrap in plastic and chill in the refrigerator for about 1/2 hour
  6. Roll the dough into a 1/4 inch circle, using a floured cookie cutter of your choice, ( I like stars and flowers) cut out shapes
    * I have also formed thumbprint cookies and add a dollop of your fave jam
  7. Place on parchment lined cookie sheet. At this time I mix a bit of sugar with lavender and sprinkle on cookies pressing lightly
  8. Bake at 300 degrees on the middle rack until you begin to see color ( 20-25 minutes). Let cool completely on the baking sheet
  9. After cooling optional glaze: 1 cup confectioners sugar blended with just enough water or lemon juice to achieve a spreadable consistency
  10. Enjoy!! They freeze well too.
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