French Lavender Shortbread Cookies

French Lavender Shortbread Cookies



  • 2/3 cup firmly packed light brown sugar
  • 1 large egg
  • 1 tsp Vanilla
  • 2 1/2 Cups sifted all purpose flour
  • 1 tsp Salt
  • 1 1/2 tsps dried lavender
  • 1/2 cup turbinado sugar
  • 2 tsps fresh lavender
  • 1 cup Meyenberg Goat Butter Room Temperature


Cream butter and sugar. Add egg and vanilla. Combine thoroughly. In a separate bowl, combine flour, salt and dried lavender. Gradually add to butter mixture. Cool dough into 3 1/2 inch diameter logs. Refrigerate at least one hour or overnight. Heat oven to 350 degrees. Line baking sheet with parchment. Combine turbinado sugar and fresh lavender. Roll logs into mixture, coating the outside. Slice into 1/4 inch rounds. Place 1 inch apart onto prepared baking sheet. Bake 15-20 minutes until light brown. Cool on racks.