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!
Preheat oven to 325°F
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.
Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely before glazing
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.