Lavender and Lemon Shortbread

"Tea Time" will never be the same.


4 sticks (1 pound) of Unsalted Butter
1 cup of Sugar
4 cups All-purpose flour
½ tsp. Lemon Extract
¼ tsp. Salt
1 tbsp. Lavender Syrup
3/4 cups Lavender Buds



Pre-heat oven to 350 degrees.

In a large bowl combine: sugar, softened butter, lemon extract, and lavender syrup and mix at a low speed with a hand or stand mixer till well combined

In a separate bowl sift together flour and salt.

Add flour/salt to butter mixture a little at a time while mixing at a low speed alternating adding in a bit at a time of the lavender buds. Do so about a fourth of flour and lavender at a time till you have a nice firm dough.

Pack dough together and place it in plastic wrap and set in the fridge for half an hour.

Once chilled place dough on wax paper dusted with flour and roll/press out into a square-is shape about ½ an inch thick.

Cut dough into 2-inch squares, and place on a baking sheet covered in parchment paper.

Bake in oven for 20 to 25 minutes or until a very light golden brown on the edges. If you have a convection option on your oven USE IT, but keep an eye on it because it bakes a bit faster.

Once removed dust with confectioners sugar, and let cool.