Karri’s Lavender Shortbread

Karri’s Lavender Shortbread


2 sticks Unsalted butter, chilled

4 tsp. Fresh lavender, or 2 tsp. dried

1/2 cup Sugar

2 cups Flour (spooned and leveled, not tamped down)


Remove butter from fridge 15 minutes before starting.

Blend lavender and sugar until fine, using blender or clean coffee grinder.

Transfer lavender sugar to mixing bowl and add butter. Beat on low until you can’t feel any lumps of butter when you roll some of it between your fingers, but DON’T beat till fluffy. Add the flour all at once and beat on low just until it forms a cohesive dough.

Turn dough onto lightly floured surface, press into rectangular shape, and dust top with flour. Roll into 12 x 9 inch rectangle. (You can roll it between sheets of plastic wrap or parchment paper.)

Cut into squares or other shapes. Put cookies on parchment-lined baking sheet, leaving 1/2″ between them. Refrigerate at least 30 minutes to let dough rest.

Bake at 300 until cookies are lightly colored, but not browned, 22-25 minutes. Let cookies cool completely on pan before storing