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In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.

In a separate bowl, whisk together the all-purpose flour, cornstarch, ground culinary lavender, lemon zest, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a dough forms. Be careful not to overmix.

Gather the dough into a ball, flatten it slightly into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This helps prevent spreading during baking.

Preheat your oven to 325°F. Line a baking sheet with parchment paper.

On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness. Use a small round or square cookie cutter (about 1 inch) to cut out the shortbread bites. Reroll scraps as needed.

Place the cut shortbread bites on the prepared baking sheet, leaving about 1/2 inch between them.

Bake for 12-15 minutes, or until the edges are lightly golden. The centers should still be pale. Allow to cool completely on the baking sheet before glazing.

While the shortbread cools, prepare the glaze. In a small bowl, whisk together the powdered sugar, fresh lemon juice, and milk until smooth. Add more milk a few drops at a time if the glaze is too thick, or more powdered sugar if it's too thin.

Once the shortbread bites are completely cool, drizzle or dip them into the lemon glaze. Let the glaze set before serving.


In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.

In a separate bowl, whisk together the all-purpose flour, cornstarch, ground culinary lavender, lemon zest, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a dough forms. Be careful not to overmix.

Gather the dough into a ball, flatten it slightly into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This helps prevent spreading during baking.

Preheat your oven to 325°F. Line a baking sheet with parchment paper.

On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness. Use a small round or square cookie cutter (about 1 inch) to cut out the shortbread bites. Reroll scraps as needed.

Place the cut shortbread bites on the prepared baking sheet, leaving about 1/2 inch between them.

Bake for 12-15 minutes, or until the edges are lightly golden. The centers should still be pale. Allow to cool completely on the baking sheet before glazing.

While the shortbread cools, prepare the glaze. In a small bowl, whisk together the powdered sugar, fresh lemon juice, and milk until smooth. Add more milk a few drops at a time if the glaze is too thick, or more powdered sugar if it's too thin.

Once the shortbread bites are completely cool, drizzle or dip them into the lemon glaze. Let the glaze set before serving.
