Steed and Company Lavender

Lavender Lemon Shortbread


  • 1/4 lb (125 g) butter, at room temperature
  • 1/3 cup (80 ml) sugar
  • 1/2 tsp (2.5 ml) salt
  • 1 tsp (5 ml) dried lavender flower buds slightly ground
  • 1 tsp (5 ml) fresh lemon zest
  • 1 cup (250 ml) all-purpose flour


  1. Beat butter, sugar, salt, lavender and lemon zest until light and fluffy.
  2. Add flour and beat until a soft dough results. Cover and refrigerate for 20 minutes.
  3. Roll dough into a 4" (10 cm) diameter log and wrap in a sheet of parchment paper. Chill for 1 hour.
  4. Preheat oven to 325° F (160° C). Slice log into 1/4" (0.6 cm) thick slices and place on baking sheet lined with parchment paper. Bake for 20–25 minutes, until lightly golden at edges.

All foods fit into a healthy diet. Moderation is the key!

Tips: Make Ahead: Cookie dough log can be frozen for up to 1 month. Thaw slightly before slicing. Baked shortbread can be stored in an airtight container for up to 5 days.