Lemon and Lavender Shortbread Cookies

Sacred Mountain Lavender Farm on Salt Spring Island offers up this variation of a holiday classic.


1 lb. unslated butter

1 1/4 cup light brown sugar, lightly packed

4 1/2 cups all purpose flour

2-3 Tbsp. Lavender florets

Zest of 1 large or 2 small lemons (optional)


Preheat oven to 275°F. In a large bowl, combine all ingredients to form dough. On a cutting board or smooth work surface, roll out dough to 1/8-inch thickness and cut out shapes with cookie cutters, or roll into logs, chill, and slice into disks. Place cookies on ungreased baking sheets or use parchment paper, sprinkle with a few extra lavender florets if desired, and bake until golden brown – about 12-15 minutes. Allow cookies to cool skightly before removing them from baking sheets and allow cookies to cool completely before stacking. Dust with confectioner’s sugar if desired.

Recipe created by Janet Langford, for Sacred Mountain Lavender Farm.

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