Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
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  • 1 star values: 0
  • 2 Ratings

Basic shortcake becomes an extra special cookie with the addition of lavender. Serve as a snack or on a dessert tray for tea or dessert.

Source: Better Homes and Gardens

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Recipe Summary

prep:
25 mins
bake:
18 mins
total:
43 mins
Yield:
about 40 square cookies or 30 diamond cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degree F. In a medium mixing bowl stir together flour and sugar. Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling. Stir in lavender. Form mixture into a ball and knead until smooth.

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  • Roll or pat dough on an ungreased cookie sheet into an 8x5-inch rectangle. Cut into 1-inch squares or diamonds. Separate the cookies on the cookie sheet.

  • Bake for 18 to 20 minutes or until the bottoms just start to brown. Transfer to wire racks covered with waxed paper to cool. Dust with powdered sugar. Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 3 months; thaw at room temperature before serving. Makes about 40 square cookies or 30 diamond cookies.

Nutrition Facts

41 calories; fat 2g; cholesterol 6mg; saturated fat 1g; carbohydrates 4g; vitamin a 48.6IU; sodium 17mg; iron 0.2mg.
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