Make Ahead

Lavender Shortbread Cookies

July  4, 2013
1 Ratings
  • Serves a crowd
Author Notes

I had been in need of some inspiration lately. I’d been itching to try something new and cook with a new ingredient but my mind was blank, until last week when I was at William Sonoma. I was simply walking around, admiring their beautiful kitchen products, when I came across their spice rack. It isn’t an extravagant spice collection but it is exclusive. As I browsed the collection, my eyes and heart were immediately set on the bottle of French Lavender. Ohhh man…so many ideas came rushing to my head! I grabbed the bottle and as I made my way to the register, the first thing I decided to make was Lavender Shortbread Cookies. I love shortbread cookies…so buttery and soooo good! They’re not too sweet and they have a hint of coarse salt in every bite…ahh soo good. I need to keep reminding myself to eat just one per day because they have a high fat content…all that butter. —

What You'll Need
  • 3 cups all-purpose flour
  • 1 3/4 cups unsalted butter - at room temperature
  • 1 cup sugar
  • 1 tablespoon French Lavender
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon sea salt
  1. Reserve about 2 tbsp sugar, add lavender and blend in a food processor for a minute.
  2. In a stand mixer with the paddle attachment, mix butter and sugar until light and fluffy.
  3. Add the lavender+sugar mixture.
  4. Add vanilla.
  5. Sift flour and salt.
  6. Add flour+salt to the butter+sugar+vanilla mixture.
  7. Mix until the dough starts to come together. Don’t worry if it doesn’t, you can use your hands to bring the dough together.
  8. Place the dough in clear wrap and refrigerate for 30 minutes.
  9. Pre-heat the oven at 350º F.
  10. Line a cookie sheet with parchment paper.
  11. Take half of the dough out of the refrigerator and roll it out with a rolling pin. Leave the other half refrigerated until ready to use.
  12. Using a cookie cutter shape of your choice, cut out the cookies and lay them out, 1 inch apart, on a parchment lined cookie sheet.
  13. Bake for 18-20 minutes.
  14. Cool on a wire rack.

See what other Food52ers are saying.

  • Gail Padmanabhan
    Gail Padmanabhan
  • F King
    F King
  • Kerry

7 Reviews

Gail P. June 2, 2018
How thin/thick do you roll the dough?
F K. September 11, 2014
Help! I made the recipe to the instructions and chilled it. The dough is way too crumbly to roll out. Ideas? I was thinking about whipping in more butter? Ps. The kitchen smelled heavenly while I was qweezing the lavender and sugar together. The dough tastes awesome! Just can't work it....) September 11, 2014
Hmm yeah you can add a little more butter and work the dough and then roll it out :)
F K. September 8, 2014
I don't know about vanilla paste either....
I am wondering if I could make these ahead of time and store them in an airtight container? ( and then hide them from me and everyone until show time!) Having a dinner party and I don't want to leave everything til the last minute... September 8, 2014
Yeah, you certainly make them a few days ahead of time. You can try refrigerating already baked cookies in an airtight container. Take them out the morning of the party to bring them to room temp. I've never done this but I can't see why not. :) Let me know how they turn out!
Kerry June 18, 2014
Delicious recipe. I have wanted to try this for years. I did 1TBS of lavender per 1/2 cup of sugar though, so I have a more intense lavender flavor. Also, I used vanilla paste (my preference) instead of extract. Depending on your target audience and their adventurousness, I'd stick with the original recipe. Thanks for the great idea! September 7, 2014
I've never used vanilla paste. Does it have a more intense flavor?