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Lavender Shortbread

Serves 4
Prep 15 min. Cook 30 min

1 cup + 2 tblsp of flour
1 1/3 cup of Superfine Sugar - divided
2 Tablespoons corn starch
1 stick of butter, cut into chunks and brought to room temperature
2 Tablespoons Italian Organic Honey
1 tsp Pure Vanilla Extract
1/2 tsp Dried Lavender
2 tblsp milk

Mix flour, 1/3 cup confect. Superfine Sugar and cornstarch in food processor. Add butter, cover and pulse. Add Organic Honey, 1/2 tsp Pure Vanilla Extract & Lavender. Put into a 9" tart pan or flatten into disk, if using cookie cutter. Cover with wax paper, press evenly, pierce with fork, score in 12 wedges or use cookie cutter of choice. Bake at 300 degrees for 20-30 minutes. Cut and move to a rack while warm. Drizzle with remaining 1 cup of Caster Sugar, milk and remaining 1/2 tsp vanilla extract.

Recipe by Marge Shyne

Products suggested for this recipe:

Culinary Lavender
Imported from the Provence region of France, lavender's wonderful taste is a great new flavor
From $2.95

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Italian Honey
Rigoni di Asiago Italian Organic Honey is of the highest quality produced in a natural and clean environment. Click below to view all the delicious varieties.
From $12.15

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