Wednesday, August 7, 2013

Lemon Lavender Shortbread Squares

I've always loved lavender.  I love growing it, I love the smell and now I love cooking with it.  I know it sounds crazy, but I had no idea you could eat it!  So when I came across this recipe using lavender, I knew I had to try it!



1 cup softened, unsalted butter
3/4 cup confectioner’s sugar
2 tablespoons fresh lemon juice
1–1/2 tablespoons freshly grated lemon zest (two large lemons)
1/8 teaspoon salt
1/3 cup cornstarch
2–1/2 cups all-purpose flour
1 tablespoon dried lavender flowers

  1. Cream together the confectioners sugar, butter and lemon juice.  Once mixed, set aside.

  2. Mix the flour, cornstarch, salt and lavender leaves together.  Add to the butter mixture.  You only want to coat the butter mix.

  3. With your hands, blend the dough until it's no longer dry.  Be sure not to overwork it.  You don't want tough cookies.

  4. Flatten the dough, put in a plastic bag and refrigerate for 30 minutes.

  5. Roll the dough into the thickness you want.  The cookies don't rise, so the thickness will not change once cooked.

  6. Cut into bite size squares.

  7. Bake at 350 for 15 minutes, or until golden brown.

  8. Be sure to let the cookies cool before icing.  You don't want a mess.


1 cup confectioner’s sugar
3 teaspoons dried lavender flowers
2 teaspoons freshly grated lemon zest (1 large lemon)
1–2 tablespoons lemon juice

Whisk all the ingredients together until desired consistency, ice your cookies and enjoy! IMG_3701 IMG_3704

1 comment:

  1. Kari, they were sooooo yummy! Thanks for making them when we came to visit!