IMG_4870A favorite at the pop-up shop, these lavender lemon shortbread cookies are buttery and delicious. Perfect on a Sunday morning with a hot cup of coffee or in the early afternoon as a secret sweet snack. Next time I make a batch, I am going to try them crumbled over homemade vanilla bean ice cream. I have a feeling it is gonna be good.



1/3 cup organic sugar

1 teaspoon dried lavender blossoms, roughly crushed with your fingertips

1 teaspoon finely grated lemon zest

1 stick (4 ounces) unsalted organic butter, softened

1 cup all-purpose organic flour

1/2 teaspoon sea salt, fine


In a medium bowl, combine the sugar with the crushed lavender and grated lemon zest. Using a handheld electric mixer or stand mixer, beat in the butter at moderate speed. Reduce speed to low and beat in the flour and salt until a soft dough forms.

Transfer the dough to a sheet of wax paper and refrigerate for 20 minutes. Remove the dough from the fridge and form the dough into a 4-inch log and chill for at least 45 minutes longer.


Preheat the oven to 350°. Slice the shortbread dough into 1/4-inch-thick rounds and place the rounds on an ungreased baking sheet.

Bake the shortbread for 15 to 20 minutes, or until the edges are lightly browned. Transfer the baked shortbread to a wire rack to cool completely.


* The cookie-dough log can be frozen for up to 1 month. Thaw slightly before slicing. The baked shortbread can be stored in an airtight container for up to 5 days.

Recipe from Food and Wine.