Wednesday, September 21, 2011

Lavender Shortbread Cookies


Next summer, some of the ingredients from this treat will actually come from my garden.  This is a refreshing, lite cookie made with the TGEO (therapeutic grade essential oil), lavender.

Lavender Shortbread Cookies



  • 1 1/2 cup butter, softened
  • 1/3 cup honey
  • 1/4 cup sugar (I used honey instead)
  • 5-10 drops lavender essential oil (once again, I only recommend Young Living . . . don’t use this recipe if you aren’t using edible TGEO)
  • 1 Tbsp. chopped fresh mint leaves
  • 1 tsp grated lemon zest (or lemon essential oil)
  • 2 1/2 cup wheat flour
  • 1/4 tsp salt
  • 1 Tbsp. finely chopped  fresh lavender (optional)
  • 1/2 cup cornstarch (I used arrowroot)


Cream together butter, honey, and sugar (if you used it).  You want it to be fluffy – like a down comforter.  Mix in the lavender essential oil, lavender herb, mint and lemon zest.  Combine flour, cornstarch, and salt; mix into batter until well blended. 

Divide the floral dough into two balls (so as to chill faster), surround with plastic wrap, and place them in the cold rectangle in your kitchen. 

Preheat the oven to 325 degrees F.  After about an hour, or when your dough is firm, roll the dough out on a lightly floured surface until it is about 1/4 inch thick.

Cut into shapes with cookie cutters if you are feeling cutesy . . . or use a glass to make circular  cookies.  Place on a cookie stone.

Bake 18-20 minutes until cookies just begin to brown at the edges. 

Use caution as to when they are cool enough to eat.  I like mine frozen. 

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