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One of the most requested recipes I was asked for at the local farmer’s markets I attended was for Lavender Shortbread Cookies. They are buttery, lightly floral, and oh so delightful with a cup of Earl Grey Tea. I have never before shared the recipe…until now! These make-ahead shortbread cookies freeze beautifully and are a lovely addition to any holiday or tea party cookie plate. Dip half the shortbread in melted white chocolate for a lovely ‘snowy’ sweetness.


Lavender Shortbread Cookies

• 1 cup unsalted butter, at room temperature
• ½ cup confectioners sugar, sifted
• ½ cup rice flour, sifted (you can substitute corn starch but the texture will be slightly different)
• 1½ cups of all-purpose flour, sifted
• pinch of salt
• 2 teaspoons dried lavender

• Optional but lovely with lavender: 1 teaspoon of lemon zest
* Optional: Melted white or semisweet chocolate for dipping shortbread

• Using a stand or hand mixer, cream butter well
• Add sifted confectioners sugar and blend on low speed or work in sugar with a wooden spoon or spatula, until no lumps remain
• Add lavender and stir to blend
• With a wooden spoon or spatula, stir in rice flour (OR corn starch) and all-purpose flour. As the mixture becomes stiffer use your hands to gently bring the dough together. Don’t overwork the flours or you’ll have tough cookies. Form into a ball, cover and chill dough for 30 minutes
• Sprinkle a light dusting of flour on your work surface, turn out the shortbread and roll to approximately 1/4″ + thickness. Use a cookie cutter or knife to cut into desired shapes and place on an ungreased cookie sheet
• Chill in the fridge for 15 minutes
• With a fork, pierce each cookie, halfway through, 3 times. This will allow the shortbread to rise evenly
• Bake in preheated 300F oven for approximately 20 minutes just until golden. You don’t want the cookies overly brown
• Move to a cooling rack to cool completely

• Omit dipping in chocolate. Wrap cooled shortbread well, then freeze. Cookies will stay fresh for up to 3 months.

• If dipping in chocolate, thaw cookies first, then dip in melted white or dark chocolate. Set aside to dry and once dried seal in an air-tight container. Leave in a cool spot but do not refrigerate. Cookies will keep for up to a week.
• Dried lavender in the recipe can be substituted with 3 teaspoons of dried rose petals for a delicious rose petal shortbread