Love & Obsession: Lavender Shortbread Cookies with Lemon Buttercream Frosting Recipe

Serve these delicious lavender shortbread cookies during your summer gatherings.

| June/July 2012

This recipe is a slight variation on an old favorite. The lemon buttercream frosting adds moisture to the cookie, and the lavender sprinkles make for a nice presentation. MAKES ABOUT 2 DOZEN LAVENDER SHORTBREAD COOKIES

• 1 1/2 cups (3 sticks) butter (not margarine), room temperature
• 2/3 cup sugar
• 2 teaspoons dried culinary lavender buds, chopped
• 2 1/3 cups flour
• 1/2 cup cornstarch
• 1/4 teaspoon salt

Lemon Buttercream Frosting:
• 1/3 cup softened butter
• 1/2 teaspoon lemon zest
• 3 cups powdered sugar, sifted
• 2 tablespoons lemon juice
• Dried lavender buds, for topping

1. Preheat the oven to 325 degrees. Cover 2 baking sheets with parchment or brown paper.

2. In a large bowl with an electric mixer, cream together butter, sugar and lavender until light and fluffy, about 3 minutes. Add flour, cornstarch and salt; beat until combined.

3. Divide the dough in half. Flatten it into squares and wrap it in plastic. Chill in the refrigerator until firm, approximately 1 hour.

8/18/2013 9:41:02 PM

I made these for an entry into a local county fair and won 1st place!! I did have to add enough milk after the chilling process to make it the consistency of pie dough. It was WAY to dry without it!

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