Buttery Lavender Shortbread

Buttery Lavender Shortbread

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Recipe by Sagen Jackson Course: DessertCuisine: AmericanDifficulty: Easy


Prep time


Cooking time





Delicious and perfectly paired with earl grey tea.


  • 2 1/2 cups all purpose flour

  • 3/4 cup powdered sugar

  • 1 1/4 cups coconut oil, softened

  • 1/2 teaspoon pure vanilla extract

  • 1/2 teaspoon butter extract

  • 1/8 cup lavender


  • Preheat your oven to 325 degrees F and line two baking sheets with parchment paper.
  • Stir the flour and powdered sugar together, in a large bowl. Then add the coconut oil, butter and vanilla extracts and mix until blended well (Note: You may use a hand mixer on low speed if desired). The dough should be crumbly and soft but will come together when molded with your hands.
  • Place a sheet of parchment paper on your countertop and sprinkle with a little flour, then form the dough into a ball and place in the middle of the parchment paper.
  • Use another piece of parchment paper for the top, sprinkling a little flour on top of the dough to prevent sticking, and roll the dough to about 1/3-1/2 of an inch thick. Cut into desired shapes and place on baking sheets.
  • Bake in the oven for 12-15 minutes, until the bottom is just slightly golden. Let cool for 10 minutes before transferring to a cooling rack. Store in an airtight container for 5-6 days.

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