a dough with a buttery lavender flavor that can be cut with a cookie cutter or a biscuit cutter into a variety of forms. The dough can alternatively be formed into a log, chilled, then cut and baked.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 40 mins |
| Servings: | 24 |
| Yield: | 2 dozen cookies |
Ingredients
- 1 ½ cups butter, softened
- ⅔ cup white sugar
- ¼ cup sifted confectioners’ sugar
- 2 tablespoons finely chopped fresh lavender
- 1 tablespoon chopped fresh mint leaves
- 1 teaspoon grated lemon zest
- 2 ½ cups all-purpose flour
- ½ cup cornstarch
- ¼ teaspoon salt
Instructions
- In a medium bowl, cream together the butter, white sugar and confectioners’ sugar until light and fluffy. Mix in the lavender, mint and lemon zest. Combine the flour, cornstarch and salt; mix into the batter until well blended. Divide dough into two balls, wrap in plastic wrap and flatten to about 1inch thick. Refrigerate until firm, about 1hour.
- Preheat the oven to 325 degrees F (165 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into shapes with cookie cutters. Cookie stamps will work well on these too. Place on cookie sheets.
- Bake for 18 to 20 minutes in the preheated oven, just until cookies begin to brown at the edges. Cool for a few minutes on the baking sheets then transfer to wire racks to cool completely.
Nutrition Facts
| Calories | 186 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 7 g |
| Sodium | 107 mg |
| Sugars | 7 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I used a mortar and pestle to make a paste out of the lemon rind, mint, and lavender in order to avoid chunks and distribute the flavors evenly.
I followed the recipe. They are good but I think next time I will add more lavender, mint and lemon zest.
I had a ton of lavender from my garden as well as mint. So I was looking for something to do with it. These cookies were a delicious solution. I made exactly as instructed and can’t think of anything I would do differently.
I’ve never made shortbread before! The only this I changed was I used dried lavender flowers, because I didn’t have fresh. I will be making these again!! Wonderful! I did bake mine a little long I went with the 20 minutes and they were really brown on the edges, I thought I cut them thick enough, but I shortened the time on the second batch to 17 minutes and they were perfect!
So, I used dried mint, and lavender from a local farm that was dried. Added some pink food coloring because it’s Valentine’s Day! I have a convection oven, which I think runs a little cool. I baked them for 19 minutes and there was no browning, though they looked intact. I added two more minutes Stilano Browning, but they look beautiful.I did post a picture (My house smells amazing!)
My sister turned me onto these and I’ve been addicted ever since. I’ve made them several times now. They’re delicious served with or without tea, fresh from the oven (or freezer).
Easy to make and tons of lavender and mint from the garden. Everyone loved them. Would definitely make again.
Super yummy!
I really liked these cookies! The lavender flavor was a perfect balance, not too overpowering. I didn’t have fresh mint so I used 1/4 tsp of peppermint extract, and next time I’ll try 1/2 tsp. I also doubled the amount of lemon zest, and next time I will do a tbsp or more, just for a little more of that flavor. The texture was fantastic! Crisp, but melt in your mouth. Everyone LOVED them! I had seen mixed reviews about lavender cookies, so I was unsure about bringing them to an event, but I will definitely be making these again!
I love this recipe! It’s easy to make and yummy! I did not use mint and I used more lemon zest ( about 1 and a half TBL). By rolling dough into logs about 11/2 “ in diameter, I made over 60 cookies using this recipe. They are bite sized and scrumptious!
i left out the mint and they were terrific.
Excellent shortbread cookie recipe to put on the tea table. It’s a simple but elegant gift during the holiday season! Try using dark cocoa and making a hard shell dunk for one end or a drizzle. It’s never failed to impress.
Like all shortbread cookies these were yummy but I couldn’t discern the lavender, mint or lemon. I followed the recipe to the letter but in a blindfold test, I doubt that I would be able to tell the difference between these and my usual shortbread recipe.
Amazing. If you don’t have fresh herbs, dried works. I used dried lavender and the dried mint from 1 herbal mint tea bag. I also replaced 1 cup of the flour with whole wheat pastry flour, and the cookies are still creamy in texture and appearance.
I had to cook for less time at 12 to 14 minutes my oven is fast but these turned out very good very easy to make I also made a mixture of cardamom and sugar and sprinkle that on and it’s very very good that way
Solid recipe that’s easy to follow for a beginning baker like myself.
Wonderful recipe…. i didn’t add the mint and reduced the sugar to 1/2 cup and it still turned up pretty well.
I only gave this recipe a three. I read all the comments, I did everything they said, I added only a drop of mint. I didn’t have mint leaf. The mint was over powering the other flavors. I will make again but leave out any kind of mint! To many competing flavors.
Made this for a ladies brunch and everyone loved it!
These were very good and lemony, added the juice from the lemon.
Best cookies ever, I have made them several times and they are always a big hit. !!!!!