Lavender Shortbread with Fruits, Flowers, and Herbs

Name: Lavender Shortbread with Fruits, Flowers, and Herbs
Total time: 3 h
Yield: 16 servings
Ingredients: 3 pieces large egg whites; 4 cups powdered sugar; ½ teaspoons cream of tartar; ⅓ cup rice flour; 1½ teaspoons kosher salt; 2½ cups all-purpose flour; 1⅜ cups unsalted butter; ¾ cup granulated sugar; 1 teaspoon coarsely ground dried lavender; to taste dried fruits and flowers; 2 pieces fluted cutters

Delicate shortbread cookies infused with dried lavender and decorated with a sweet glaze, dried fruits, and edible flowers. These elegant cookies combine buttery sweetness with floral notes for a sophisticated treat.

16 servings

3 hr

Published October 4, 2025

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Ingredients

•3 pieces large egg whites
•4 cups powdered sugar
•½ teaspoons cream of tartar
•⅓ cup rice flour
•1½ teaspoons kosher salt
•2½ cups all-purpose flour
•1⅜ cups unsalted butter
•¾ cup granulated sugar
•1 teaspoon coarsely ground dried lavender
•to taste dried fruits and flowers
•2 pieces fluted cutters

Cooking Instructions

1.
Using a wooden spoon or rubber spatula, stir egg whites, powdered sugar, and cream of tartar in a medium bowl until a thick paste forms with no dry spots. Ideally, glaze should sit at least 12 hours for sugar to fully hydrate, but it can be used as soon as cookies have cooled. Or, you can cover and chill up to 1 week. Bring to room temperature before using.
15 min
2.
Whisk rice flour, salt, and 2 1/2 cups all-purpose flour in a medium bowl. Using an electric mixer on medium-high, beat butter, sugar, and lavender in a medium bowl until very pale and fluffy, about 5 minutes. Mix in dry ingredients on low until fully combined. Wrap in plastic and chill at least 2 hours and up to 2 days. Preheat oven to 350°. Roll out dough between 2 sheets of lightly floured parchment to 1/8" thick. Using large cutter, cut out 16 rounds, rerolling scraps. Using small cutter, punch out centers. Bake on parchment-lined baking sheets until edges are golden, 12-14 minutes. Let cool on a wire rack.
150 min
3.
Working quickly, dip tops of cookies into glaze, letting excess drip off. Transfer to wire rack and decorate.
15 min

Ingredients

•3 pieces large egg whites

•4 cups powdered sugar

•½ teaspoons cream of tartar

•⅓ cup rice flour

•1½ teaspoons kosher salt

•2½ cups all-purpose flour

•1⅜ cups unsalted butter

•¾ cup granulated sugar

•1 teaspoon coarsely ground dried lavender

•to taste dried fruits and flowers

•2 pieces fluted cutters

Cooking Instructions

Using a wooden spoon or rubber spatula, stir egg whites, powdered sugar, and cream of tartar in a medium bowl until a thick paste forms with no dry spots. Ideally, glaze should sit at least 12 hours for sugar to fully hydrate, but it can be used as soon as cookies have cooled. Or, you can cover and chill up to 1 week. Bring to room temperature before using.

15 min

Whisk rice flour, salt, and 2 1/2 cups all-purpose flour in a medium bowl. Using an electric mixer on medium-high, beat butter, sugar, and lavender in a medium bowl until very pale and fluffy, about 5 minutes. Mix in dry ingredients on low until fully combined. Wrap in plastic and chill at least 2 hours and up to 2 days. Preheat oven to 350°. Roll out dough between 2 sheets of lightly floured parchment to 1/8" thick. Using large cutter, cut out 16 rounds, rerolling scraps. Using small cutter, punch out centers. Bake on parchment-lined baking sheets until edges are golden, 12-14 minutes. Let cool on a wire rack.

150 min

Working quickly, dip tops of cookies into glaze, letting excess drip off. Transfer to wire rack and decorate.

15 min