Lavender Shortbread Cookies with Quai Sud Lavender Sugar

stack shortbread cookies and lavender flowers

CT07 Lavender Sugar


  • 1/2 cup Quai Sud Lavender Sugar
  • 2 teaspoons dried lavender flowers
  • zest of one lemon
  • 1 cup butter, room temperature
  • 2 1/4 cup all purpose flour
  • 1/4 teaspoon salt
  • course sugar, optional


  1. In a food processor, gently blend lavender sugar, dried lavender, and lemon zest until lavender flowers and lemon are well incorporated.
  2. Add softened butter to the food processor and cream with the sugar.
  3. Add flour and salt and mix just to combine.
  4. Remove the dough from food processor and on a large piece of parchment or waxed paper, delicately form into an 8-inch log.
  5. Carefully roll the paper around dough to create a smooth log and chill far at least 4 hours or up to a few days.
  6. When ready to bake, heat oven to 375 degrees and slice chilled dough into 1/4-inch slices.
  7. Optional: roll or sprinkle in a course sanding sugar before placing in the oven.
  8. Bake for 13-15 minutes, then remove from oven and cool completely before serving.

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