Week 31 ~ Honey Lavender Shortbread Cookies

lavender honey shortbread

My cookie choices these past few weeks have all been inspired by ice cream flavors.  It is summer and what beats ice cream to cool you down.  Two weeks ago I did a Double Chocolate Mint Chip, inspired by mint chocolate ice cream and last week I did Pistachio Cookies, inspired by pistachio ice cream.  This week is no different.  When we get a treat at my parent’s house we go to this adorable ice cream shop called OwowCow that has unbelievable ice cream.  My favorite flavor there is the honey lavender.  I love the combination and decided to turn it into a cookie.  That is how this week’s Honey Lavender Shortbread was born.  I hope you enjoy it!



Honey Lavender Shortbread Cookies


  • 2 cups all purpose flour
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1/2 cup sugar
  • 1/4 cup honey
  • 2 teaspoons dried lavender

What to do…

  1. In a medium bowl mix flour and salt with a whisk and set aside.
  2. In the bowl of a stand mixer, or large bowl if using a hand mixer, cream the butter and sugar together.
  3. Add the honey to the butter mixer until combined.
  4. Mix the flour mixture into the butter mixture and mix until the dough comes together.
  5. Fold in the dried lavender.
  6. Cover the bowl with saran wrap and refrigerate for 2 hours or freeze for 30 minutes. *If you want to make these slice and bake cookies, divide the dough into 2 portions. Place plastic wrap on the counter and form dough into a log.  Wrap tightly and refrigerate or freeze.
  7. Preheat oven to 325 degrees F and line baking sheets with parchment paper.
  8. Once dough is chilled, scoop out and roll in your hands roughly 1 inch sized dough balls.
  9. Place 2 inches apart on the cookie sheet and flatten with you hand.
  10. Bake for 15-20 minutes, or until lightly golden brown.

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