Lavender Shortbread

Lavender Shortbread

Dried lavender adds a lovely, subtle fragrance and flecked appearance to this buttery cookie.


about 3 dozen cookies


  • 1 cup (2 sticks) butter, softened
  • 2 cups all-purpose flour
  • 1/2 cup C&H® Quick Dissolve Superfine Sugar
  • 1 tablespoon dried lavender


Sift the flour. Beat the butter and sugar in a mixer until creamy. Add the flour; beat until combined. Add the lavender; beat just to distribute through the dough.

Form the dough into a disk, wrap in plastic; chill until firm, at least 1 hour.

Preheat oven to 325°F. Prepare parchment-lined baking sheets.

Roll out the dough to about 1/4 inch thick; cut into desired shapes. Place on prepared baking sheets.

Bake until just golden, about 18 minutes.


Featured by Anita Chu (, Oakland, California.