Here’s the second part of day 7 (if you want to see the first part, view the traditional shortbread recipe here!). And I wanted to make sure you saw this ASAP because this is a fun alternative cookie!

And a great many stores carry dried lavender in the baking aisle. I went to a local spice store for this (The Spice House in Evanston, where, conveniently, you can order online! I so very much love giving spices as gifts for the holidays too!).

So anyway, let me just jump into this lavender recipe and be done with it 🙂 Yum!

Honey Lavender Shortbread
Get the printable version here!


  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 tablespoon dried or fresh lavender (I used dried)
  • 6 ounces unsalted butter, softened
  • 2 tablespoons honey (I used blueberry honey)
  • 1 tablespoon freshly squeezed lemon juice (I used lime juice)
  • 1/2 cup confectioners’ sugar
  • 1/2 coarse sugar (for the edges)


  • Combine flour, salt, baking powder, in a medium bowl.

  • Cream the butter, honey, and sugar in a large bowl. Add the lemon.

  • Add dry ingredients and mix until just combined.

  •  Add lavender.

  • Divide the dough in half, use two large pieces of wax paper to roll each half of the dough into a long log.  Chill dough in the refrigerator and until firm, about 1 to 2 hours.

  • Preheat oven to 350ºF. Line a baking sheet with parchment paper or a silicone mat.
  • Unroll wax paper and sprinkle course sugar over each log–make sure to cover all of the dough (sometimes I recover with the wax paper to press the sugar into the sides of the dough.)

  • Slice the log of dough into 1/2-inch slices.

  • Place cookies about an inch and a half apart.

  • Bake until light golden brown (about 6-9 min).

If you’re looking for a more neutral-flavored shortbread, try the traditional one I just posted about here! They’re both super yummy 😀