Lavender Shortbread Cookies
Description
From our farm kitchen to yours, these buttery lavender shortbread cookies are what teatime dreams are made of. We've taken the classic Scottish shortbread recipe and given it a Green Roof twist with our fragrant Munstead lavender and a drizzle of lemon glaze. These delicate cookies melt in your mouth with just a whisper of floral sweetness – never overpowering, always elegant. Perfect alongside afternoon tea or tucked into a gift basket, they're proof that lavender belongs in your cookie jar just as much as it does in your garden. One bite and you'll understand why these have become our most requested recipe at farm events!
Ingredients
Cookies
Simple Glaze
Instructions
Cookies
-
Preheat oven to 325°F
-
Grind lavender buds in spice grinder until fine
-
Cream softened butter, powdered sugar, and honey until fluffy
-
Mix in ground lavender, vanilla, and salt
-
Gradually add flour until just combined
-
Wrap dough in plastic wrap, flatten into a disk, chill 1 hour until firm
-
Roll the dough 1/4 inch thick on a lightly floured surface, cut into desired shapes with a cookie cutter of your choice
-
Place cut-out cookies on a parchment paper-lined cookie sheet
-
Bake 13 - 15 minutes until edges are lightly golden- aim for a pale color, as shortbread should not brown deeply. Watch carefully after 12 minutes - Edges should be just barely golden, centers still pale. Cookies will continue cooking on the hot pan after removal. Â
-
Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely before glazing
Simple Glaze
-
In a medium bowl, whisk the powdered sugar and lemon juice, adding more lemon juice as needed to create an even, pourable glaze. Drizzle over completely cooled cookies. Optional: sprinkle a few lavender buds on the glaze before drying.
Farm Kitchen Tips
- Think of chilling the dough like letting a good wine breathe - it makes the dough easier to handle, prevents excessive spreading, and it gives the lavender time to infuse its essence throughout the buttery dough. Plus, shortbread is all about the butter, and cold butter creates those delicate, sandy layers that make shortbread so irresistible. Trust the process - your patience will be rewarded!
- Use culinary lavender like Munstead or Hidcote for the best flavor- look for "culinary" in the label/description
- Dough can be made 2 days ahead and refrigerated
- Re-roll scraps only once to maintain tender texture
- Shortbread firms up as it cools - don't overbake!
- Store in an airtight container for up to 1 week or freeze un-glazed cookies for up to 3 months
- We use grass-fed butter for its rich flavor and golden color - European-style butters with higher fat content (like Kerrygold) are always our first pick