Lavender Shortbread

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Lavender Shortbread

Seedswoman Renee Shepherd, owner of Renee’s Garden in Felton, California, created this garden-inspired treat to serve with tea or sherry. She suggests making several batches and tucking them into boxes or tins lined with pastel tissue paper to give as special gifts.


  • 1-1/2 cups (3 sticks) butter, at room temperature
  • 2/3 cup sugar
  • 2 tablespoons very finely chopped lavender florets, fresh or dried
  • 1 tablespoon chopped fresh mint
  • 2-1/3 cups flour
  • 1/2 cup cornstarch
  • 1/4 teaspoon salt


Preheat oven to 325°. Cover the bottoms of two baking sheets with parchment paper. In a large mixing bowl, cream together butter, sugar, lavender, and mint with an electric mixer about 3 minutes, until light and fluffy. Add flour, cornstarch, and salt, and beat until incorporated. Divide the dough in half. Flatten into squares and wrap in plastic. Chill until firm. On a floured board, roll or pat out each square to a thickness of 1/2 inch. Cut the dough into 1-1/2-inch squares or rounds. Transfer to baking sheets, spacing the cookies about 1 inch apart. Prick each cookie several times with a fork. Bake 20 to 25 minutes, until pale golden (do not brown). Cool slightly, then transfer to a rack. Sprinkle with lavender powdered sugar (recipe follows).

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