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Reviewed: Jun. 23, 2008

Nice flavor. Nice texture. I did not put in the mint because I wanted a true lavender flavor to the cookie. I used 1 1/2 tablespoons of dried. It was very mild and can easily be increased to 2 tablespoons. I formed into logs, chilled overnight, and then sliced into 1/4 inch thick rounds. Cooked for 18 minutes. Not as pretty but alot faster and easier.

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CRAZY4SUSHI

	Cooking Level: Intermediate
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Reviewed: Apr. 26, 2008

I made a batch recently which my boyfriend brought to work; his coworkers offered to make me "Chief Cookie Officer". They are a big hit -- buttery and light, with an interesting flavor.

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Reviewer:

Karisota


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Reviewed: Apr. 16, 2008

These had such an interesting and unusual flavor, and would go so well with a nice black tea. I used 1.5 tbsp dried lavender and a few drops of peppermint extract and upped the lemon zest a kick, and they turned out very well.

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Suzy E.

	Cooking Level: Beginning Home Town: Topeka, Kansas, USA Living In: Lexington, Kentucky, USA
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Reviewed: Dec. 13, 2007

Interesting flavor! I used "culinary lavender" (dried lavender flowers) from an area lavender farm. I wanted more of a subtle, evenly distributed mint flavor, so instead of chopping up mint leaves I used a few drops of mint extract. I used the tip from a previous reviewer and rolled the dough into two logs in wax paper, refrigerated, and then simply sliced 1/4" thick rounds to put onto the cookie sheet. I found this yielded 50 cookies, and they are plenty rich!

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doestreich

	Cooking Level: Intermediate
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Reviewed: Oct. 15, 2007

These are very interesting/different cookie. A nice change from the ordinary, and what a really unique taste. I didn't have access to any fresh mint or lavender, so i used dry. These would be awesome with some Earl Grey tea, but i enjoyed them with my coke zero nontheless. I think these would be really nice for a baby shower...i brought them to work and got some mixed respnses, but personally, i thought they were really good. the only thing i'd do differently next time is to add more lemon zest ( i love lemon) and scale back on the mint. I followed the suggestion of another poster who said to roll them into 2 separat logs and then cut with a knife, that made prep time really quick and nice uniform cookies.

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lulu4014

	Home Town: Oceanside, California, USA Living In: Houston, Texas, USA
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Reviewed: Aug. 31, 2007

Initially I was a little weary of trying these cookies-lavender and mint sounded more like a soap than a cookie. However, I love shortbread and and decided to give it a try. I used fresh lavender and mint from my garden. Instead of rolling the dough with a pin and then cutting, I rolled these into two seperate logs, wrapped and refridgerated, and then using a knife cut them 1/4 thick (this cut way down on prep time). My boyfriend thought that I should rate them a 3, but I liked them and will compromise and give them a 4.

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nicole

	Cooking Level: Intermediate Home Town: Salt Lake City, Utah, USA Living In: Boise, Idaho, USA
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Reviewed: Aug. 10, 2007

This is both an excellent shortbread recipe and a fun way to incorporate lavender into baking. I used dried lavender because that's what I had on hand and used about half the amount. Delicious and elegant recipe!

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Becca

	Cooking Level: Intermediate Living In: Baltimore, Maryland, USA
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Reviewed: Jul. 16, 2007

I think I will use more lavender next time... You couldn't taste it unless you were looking for it. Otherwise, the cookies were delicious and my coworkers couldn't get enough!

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Reviewer:

lruddy

	Cooking Level: Expert Home Town: Brampton, Ontario, Canada Living In: Missouri City, Texas, USA
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Reviewed: Apr. 14, 2007

Cookies are crisp, but melt in your mouth. Probably all that butter.... I didn't have fresh mint or lavender, so I used 1/2 T. dried lavender and 1 teaspoon dried peppermint. Otherwise, I followed the recipe as written. DELICIOUS with a strong British tea.

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Reviewer:

WILLOWRUE


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