lavender shortbread hearts


Lavender has long been a favorite flower and color of genteel ladies. This shade of purple suggests refinement along with grace, elegance, and something special.

Purple and its lighter lavender shades has a special, almost sacred place in nature: lavender, orchid, lilac, and violet flowers are often delicate and considered precious.

While purple is the color of royalty, lavender is the color of femininity. It’s a grown up pink.

Use the color lavender to suggest something unique or extremely special but without the deeper mystery of purple.

Shortbread, made with @KerrygoldUSA butter and lavender scented sugar:

Look closely at the cookie and you will see little blue/purple pieces of lavender.
The lavender hearts were prettier than these made last year.  After a week, the texture was unchanged and the cookies remained crisp.
Notice the cute little tile, made by My Friend A (here’s her web site.)
The recipe was adapted from here.
If you like the soft smell of lavender, you will love the subtle hint of lavender in these cookies.
Lavender Shortbread
Though not necessary, I let this sit for a week in a covered container prior to mixing and baking the cookies:
1 T. dried culinary lavender flowers
2/3 c granulated sugar
Process the lavender flowers and granulated sugar in a food processor until both are very fine in texture.
In a medium bowl, beat until light and fluffy:
16 T (8 oz) butter (use the best butter available)
granulated sugar/lavender mixture
1 1/2 t vanilla
2 c. all purpose flour
1/8 t salt
Mix in flour only until well incorporated.  Do not over mix.
Wrap cookie dough in saran and refrigerate for 2 hours or overnight
Preheat oven to 325 degrees.
Roll cookie dough to 1/4″ thick; cut as desired and sprinkle with sanding sugar.
Bake on parchment lined baking sheet 12-14 minutes until edges are lightly browned.
Cool on baking racks.  
Store in covered container.  (Mine were still fresh after a week stored in a tin on the kitchen counter.)

lavender shortbread

This recipe bakes to a rich, buttery, melt in your mouth cookie.  Add to that combination a hint of lavender, and the creation is a cookie that’s simple, yet sophisticated in flavor.

The mixing, chilling, and baking process is simple.  In the future, I will chop the lavender before adding it to the cookie dough.  You will notice lines/indentions in the cookies.  While slicing the cookie dough logs, the knife pulled the lavender buds, and formed unattractive lines on the surface of the cookies.

Though not perfect in appearance, these cookies are outstanding in flavor.   I’ll add this cookie to my classy ‘tea-time’ cookie list along with the Rose Water Almond Tea cookies which were adapted from the blog Baking Obsession.

You can find the recipe for the lavender shortbread at the blog Dessert First.  Penzey’s stocks the culinary lavender; however, they do not display the lavender on the retail store shelves.  Ask the ladies in the store for lavender; they probably have a few bottles in the storeroom.