Reviewed: Apr. 24, 2012

This recipe is just fabulous. I made this recipe for Easter and my family just loved them. I used fresh lavender, mint and lemon zest and the cookes were outstanding. Am now going to make them for a wedding for the guests. This recipe is definitely a keeper.

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Reviewer:

bbazanlara

Reviewed: Feb. 19, 2012

These were fantastic. They didn't even last a day in my house.

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Reviewer:

erinmccartan

Home Town: Georgetown, Ontario, Canada

Reviewed: Nov. 7, 2011

Got rave reviews from the co-workers on this one! I did not use mint or lemon zest because I didn't have any on hand. I added some lemon juice instead but it didn't really add any flavor. Next time I will be sure to use the zest. I rolled the dough in wax paper, chilled it for an hour, and cut it into slices to bake. I also sprinkled a bit of sugar on top of each cookie before baking. These cookies did not spread as some other reviewers mentioned.

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Reviewer:

senoramandi

Reviewed: Sep. 3, 2011

This recipe was very nice. I used 1 tsp. lemon juice 1 tsp lemon zest and soaked lavender and hibiscus in it for 45 minutes, stranied and then added the liquid to the butter sugar mixture. This added a subtle twist of color to the cookie. Served it with Lavender lemonade.

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Reviewer:

BobbieLynn

Cooking Level: Expert

Reviewed: Sep. 1, 2011

My family did not like these at all. I followed the instructions to a T but they just weren't for us. Sorry.

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Reviewer:

sweetgypsygurl

Cooking Level: Expert

Home Town: Meridian, Texas, USA

Living In: Wichita, Kansas, USA

Reviewed: Jun. 6, 2011

Amazing recipe - the only thing that I recommend is topping the cookies with sea salt before serving.

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Reviewer:

Mei

Reviewed: Jun. 1, 2011

These are perfect. I did not happen to have any fresh mint the first time I made these, so I omitted it. The second time, I added it. Both batches were absolutely delightful, so don't fret if you're missing the mint. Otherwise, don't change a thing about this recipe. Also, to be quick, I just divided the dough into two balls, formed them into logs, wrapped in plastic and chilled into the refrigerator. When fully chilled (about 45 mins) I cut into 1/4 inch slices and put directly onto the cookie sheet. 18 1/2 minutes later they emerged from the oven with perfectly golden edges. If you love shortbread biscuits, you won't be disappointed in this recipe.

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Reviewer:

Mrs Hughes

Cooking Level: Expert

Home Town: Sterling Heights, Michigan, USA

Living In: Wilmington, Massachusetts, USA

Reviewed: May 2, 2011

Received rave reviews during a lavender themed tea party that I gave.

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Reviewer:

JRGRAINGER

Reviewed: Apr. 11, 2011

These were great! I used 2 tsp dried lavender, since I didn't have any fresh. I also left the mint out, since I'm not a huge fan. I had to run out for a while, so I ended up leaving it wrapped in the fridge for about 8 hours. I was worried that the flavor would be too much, but it was perfect! I'm definitely going to keep with recipe as my shortbread to use in the future.

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