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Honey Lavender Shortbread

Honey Lavender Shortbread

- makes 30 cookies - adapted from Milk & Cookies Bakery


2 cups all-purpose flour

3/4 teaspoon salt

1/2 teaspoon baking powder

1 tablespoon dried or fresh lavender

6 ounces unsalted butter, softened

2 tablespoons honey

1/2 cup confectioners' sugar



1. Combine flour, salt, baking powder, and lavender in a medium bowl.

2. Using an electric mixer, cream the butter, honey, and sugar in a large bowl. Add the dry ingredients and mix until just combined.

3. Spoon dough out onto a large rectangle of parchment paper and roll in the paper to form a log. Transfer dough to refrigerator and chill until firm, about 1 to 2 hours.

4. Preheat oven to 350ºF. Line a baking sheet with parchment paper. Cut the log of dough into 1/2-inch slices. Place the slices on sheet, spacing them about 2 inches apart, and bake 8 minutes, or until light golden brown.

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