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Friday, June 1, 2012

All About Lavender and My Favorite Cookie Recipe

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I LOVE lavender!  The color, the look, the smell, and yes, the taste of it.  Lavender and I are "buds" (yeah, I know...sometimes I can't help myself).  I also love to cook. And bake. I suppose that I should admit that there are times when there's a full-on cooking extravaganza that goes on in my kitchen involving all of my small appliances, several bowls and ingredients that need to be hauled in by truck...okay, maybe it's not THAT bad.

Williams-Sonoma French Lavender 
This is culinary lavender. Specifically, French lavender. It's mild and it makes WONDERFUL cookies. Like these.


Don't be afraid. I only had about ten minutes for lunch today (which is when I mixed the dough) so this is NOT an extravaganza. The photo above is ALL of the ingredients. Yep, that's right, all SIX of them. Had I not been trying to make things "beautiful" to show them to you, I would have made the entire recipe using one bowl. The longest part of the process is the time that they spent in the refrigerator while I went back to work.

Lemon and Lavender Shortbread Cookies

Adapted from Food and Wine Magazine June, 2002


  1. 1/3 cup sugar
  2. 1 teaspoon dried lavender blossoms, finely chopped
  3. 1 1/4 teaspoon finely grated lemon zest
  4. 1 stick (4 ounces) unsalted butter, softened
  5. 1 cup all-purpose flour
  6. 1/2 teaspoon salt 


  • In a medium bowl, mix the sugar with the chopped lavender and grated lemon zest. Using an electric mixer, beat in the butter at moderate speed. At low speed, 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. Form the dough into a 4-inch log and chill for at least 45 minutes longer.
  • Preheat the oven to 350°. Slice the dough into 1/4-inch-thick rounds and place the rounds on ungreased baking sheets. Freeze the rounds for 10 minutes until the butter chills.
  • Bake the cookies for 20 to 25 minutes, or until the edges are lightly browned. Transfer the baked shortbread to a wire rack to cool completely.
Make Ahead The cookie dough log can be frozen for up to 1 month. Thaw slightly before slicing. The baked shortbread  cookies can be stored in an airtight container for up to 5 days.

This recipe makes a tiny batch of cookies. About a dozen and a half. Around my house, this is a good thing because the men that I live with think that these cookies are way too "girly". Of course, they eat them anyway.  But there's grumbling. And some not-so-subtle references to chocolate chips.



P.S. The flowers tucked into the napkin are from my garden:  Hidcote Lavender and Nigella, "Love in a Mist."  How adorable is THAT for a  flower name?!

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  1. Thanks for the recipe. I've been wanting to make cookies with lavender in them, so I'm going to try these.

    1. They're also really good with just a little icing on them. You can also omit the lavender and just make the lemon. I use this shortbread recipe as a base for all kinds of "add ins." Good luck! Let me know what you think.

  2. Oh these look so yummy, I've never tried cooking with lavender. I imagine they smell fabulous too!!

    1. They make the whole kitchen smell good when they come out of the oven. :)

  3. I adore Lavender. I almost always sweeten my cross stitch creations with a pinch or two of Lavender in the stuffing.

    Lovely photos!

    1. What a GREAT idea! I'll bet that it would work when I sew pillows, too!

  4. I had no idea you could cook with lavender. I love everything about lavender. I'm here from Brenda's blog. Glad she could share you.

  5. I have never tried cooking with lavendar. These cookies sound delicious and perfect for afternoon tea :)

  6. Years ago I was a member of an Herb Society group in Norman, OK. We made recipes like this, and had them for a treat each meeting. We learned a lot about herbs in that group. Wish I could find another. Herbs are close to my heart for some reason. I plant as many of them as I do any other plant.

    1. What a wonderful experience. I wish that there were something like that here in the 'burbs too I think that maybe I'll call the Historical Society or maybe the Ag Extension Service for my area...someone must know if there's a group like that around here! I sure wish that I live near you, I'll bet that I could learn a lot from you. I hope that you share photos...and recipes, maybe? xo, Kimberly

  7. I love the smell of lavender. Growing up my sister & I used to love the "purple flowers" that always popped up in spring time. It wasn't until an adult that we learned what the flower was called. I've never eaten it but if it's as good as it smells I think I would love it. Definitely pinning this recipe. Thanks for the share :)

  8. Those cookies sound absolutely delightful. I don't think I've ever eaten anything that had lavender in it. Don't even know if I can find culinary lavender around here. But I do love shortbread cookies. And anything with lemon is always good. I'm stopping by from Cozy Little House. Hope your day is great. Tammy

  9. We love lavender! Thanks for sharing on "Strut Your Stuff Saturday!" We hope to see you this friday! -The Sisters

  10. Oh I have got to make some of these! Please come share at my linky party!
    Marcie @


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