About the Recipe
Wondering what to do with your fresh cut or dried lavender? Use this recipe which was Debbie's go-to shortbread cookie recipe. Experiment with varieties and taste, we make ours with Folgate.
Combine all of the ingredients in a large bowl mixing very thouroughly, I use my electric mixer. The ingredients can be added in any order.
Remove the dough from the bowl and have a few pieces of wax paper ready. Divide the dough and hand roll small equal size logs (note that the shape and size of your roll will be the size of the cookie once baked.)
Chill for at least three to four hours, it is ok to chill overnight.
Preheat your oven to 375 degrees and slice the rolls of dough into approximately quarter inch slices. Bake only until set, do not allow them to brown. My oven takes approximately 12 minutes.
Remove and cool your shortbread cookies before serving, these cookies store well in a freezer as well.
Topping variations include drizzling with a glaze of lemon or lime juice and powdered sugar, or they can be topped when they are still moist with small lavender buds. Lavender sugar also goes great on top of the cookies.