Recipe by Diane Dahnert
"Delightful little cookies that add a wonderful atmosphere to any afternoon tea. They have a delicate lavender flavor that is not overpowering at all! My first batch of these cookies disappeared before it had a chance to cool!"
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1 1/2 cups
colored sugar for decoration
When I read the first review, I couldn't understand how someone could think this is a bad recipe. I think it is a matter of taste. This is not your conventional cookie recipe. Not many people bake with lavender. I used 1 heaping tbs dried lavender instead of fresh and it was perfect. The cookies have a wonderful flavor. I've been looking for a recipe like this for a long time. Thank you for posting it!
I am an experienced cook (over 50 years) but this recipe was not good. They were too dry and flour-tasting. Since I had to make them for my Garden Club presentation, I made them three times with changes. The third time the cookies were great with my changes: 2 tablespoons dried lavender instead of the 1 tablespoon fresh flowers, and I increased the egg to two and the sugar to 2/3 cup instead of the 1/2 cup. It made 40 cookies. I got lots of compliments on the cookies with my revisions.
The lavender one uses really will make a difference in these cookies. I went to my local organic grocer, and they were fantastic. I rolled the dough into small balls and then flattened them on the cookie sheet using my palm, then sprinkled purple sugar on top before baking. Nothing will stick to them after baking. They were delicate, light, and complex-flavored.
This recipe is wonderful, it is sweet, floral, and light and feathery. I used a pinch less than 1 Tbs of flowers, and used only colored sugar on top. ( I sprinkled the sugar before entering the oven, to make sure it adheres to the cookie) in the recipe i noticed too it was a little dry, even for a shortbread recipe, i added 1 tsp vanilla to mellow out the lavender as well as to compliment the lovely scent of the flower. Next time I am going to use vanilla scented sugar ontop the cookies. You can make your own vanilla sugar by placing a vanilla bean in a gallon size bag, or canister of sugar, let set for a week or two, and use in your recipes accordingly. Over all this was an absolutely delicious recipe, even my 5 year old son loved them as well as my picky husband. it's a must try!
My friends and I absolutely love this recipe! It's savory, sweet, and delicious. Perfect with milk or tea.
I grow my own lavender, which doesn't flower, so I substitute finely chopped leaves with equally delicious results.
I think the recipe was good, but had a little too much lavender in it. It almost tasted medicinal. Lavender is a strong herb and is best used sparingly.
This was a great recipe, simple and just what I was looking for ever since I had lavender cookies at the Farmer's Market in Davis, CA. I used Earth Balance instead of butter since I don't eat dairy, and the Earth Balance added some salt. The flavor was delicious. I think the lavender you use makes a big difference. I used a handful of fresh buds and blooms from the Lavender Lady I have growing in my garden. It was not medicinal at all!
The cookies were extremely easy to make and taste wonderful, they're light and fluffy for a cookie, too. Every one in my family loved them, but they don't keep well and quickly lose they're great flavor.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 91
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