Many of you may still have culinary lavender blooming in your garden. If so, you may want to try these simple but elegant Lavender Shortbread Cookies. I’m sharing excerpts from a previous post until I make them again soon. Enjoy!

I made Lavender Shortbread Cookies yesterday and the house smelled heavenly (if you love lavender). I sprinkled some of the cookies with the lavender infused sugar that I made a week ago. I’m on a lavender jag–and think I’m ready for more lavender lemonade.

Later today, I’ll make icing with confectioner’s sugar to drizzle over some of the cookies. I’m considering lemon juice instead of water. The rest of the shortbread I’ll freeze for an upcoming special event and I plan to share some today with a few friends who feel as I do about lavender.

Four teaspoons of lavender, half cup of sugar and two cups of flour is all you need. I sifted through many recipes on Pinterest but I liked the simplicity of this Lavender Shortbread Cookies recipe. 

Kevin’s photos are gorgeous and step-by-step instructions include tips I didn’t see in other recipes. I rolled the dough to one-quarter inch for more cookies, a little crunch and fewer calories. I must admit to eating the dough scraps since there are no eggs in the recipe.