Lavender Vanilla Bean Shortbread
This lavender vanilla bean shortbread is the perfect cookie for dipping into your morning tea or coffee! The shortbread itself is luxuriously buttery while the dried lavender adds the perfect subtle floral notes without being overwhelming.
Yield: 12 cookies
  • butter, for greasing the pan
  • 2 cups all purpose flour
  • 1 tsp salt
  • 1 tsp dried lavender
  • 1¼ cups unsalted butter, cubed and cold
  • ½ cup sugar
  • 1 tsp vanilla bean paste
  1. Heat oven to 275F. Butter an 8x8-inch pan. Set aside.
  2. In a small bowl, whisk together the flour, salt, and lavender. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, and vanilla on medium speed until light and just starting to look fluffy, about 2 minutes. The butter should still be cool to the touch, so make sure not to overmix!
  4. Add the flour mixture to the bowl of the stand mixer and mix in on the lowest speed until just combined.
  5. Remove the dough from the bowl and press it into the prepared baking pan as evenly as possible. I find that it's easiest to use a shot glass or a small ramekin to do this.
  6. Place pan in the oven and bake for 40-45 minutes, or until lightly browned. Cool completely and then cut into 2x2-inch squares.
Recipe by Joanne Eats Well With Others at