One of my go-to recipes is lavender shortbread. It’s quick and easy to make, and it’s quirky (and delicious) enough that it makes a good gift or contribution to a potluck, and tends to be remembered. I adapted the recipe from the Hearst Castle Shortbread Cookies Recipe. I’ll talk about the general recipe and process first, and then about substitutions you can make to fit specific dietary needs.
- 1 lb softened butter (4 sticks)
- 1 cup powdered sugar
- 1 tsp vanilla
- 1 tsp salt
- ½ tsp baking powder
- 2 tablespoons lavender
- 4 cups flour
- Cream the butter and powdered sugar together until it is light and fluffy. Add vanilla and mix in thoroughly
- Mix in the salt and lavender (adding the lavender at this stage brings out the flavor more.
- Mix in the baking powder and flour, until just mixed
- Press flat into a 8.5×11” pan, imprint with designs if desired
- Bake for 40 minutes at 375oF
- Let cool for at least 30 minutes
Adaptations I have used:
I have substituted Saffola margarine for butter in this recipe and it turned out really well. With this substitution I found it needed a shorter baking time, probably because of the margerine’s lower melting point.
I’ve also used Red Mill’s gluten free flour in this recipe. I thought the cookies came out a bit grittier than I like, but everyone who tried them said they were great. Your mileage may vary, but it is gluten-free that way, which is a huge plus.
I’d love to hear other people’s results with this recipe, cool ideas on other shortbread flavorings, and substitutions that work or don’t!