Lavender-Pansy Infused Shortbread Cookies
Buttery shortbread cookies delicately flavored with edible lavender and pansies, perfect for spring gatherings. This french-inspired desserts ready in about 42 minutes layers softened unsalted butter, granulated sugar, all-purpose flour into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 120 calories and feeds 16, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1/2 cup, softened unsalted butter
- 1/4 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1 tbsp edible lavender buds
- 1/4 cup, petals only edible pansy flowers
- 1/4 tsp sea salt
Instructions
- Step 1: Preheat oven to 325°F (165°C). In a large bowl, cream together 1/2 cup softened unsalted butter and 1/4 cup granulated sugar until light and fluffy, about 2 minutes.
- Step 2: Sift together 1 1/2 cups all-purpose flour and 1/4 tsp sea salt into the butter mixture. Add 1 tbsp edible lavender buds and 1/4 cup pansy petals (petals only, stems removed), then mix on low speed until a soft dough forms and no dry streaks remain.
- Step 3: Press dough evenly into a 9x9-inch greased baking pan. Use a fork to create a crisscross pattern across the surface. Bake for 20-22 minutes until the edges are golden and the center is set. Cool completely in pan before cutting into squares.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lavender-Pansy Infused Shortbread Cookies take to make?
Total time is about 42 minutes (20 min prep + 22 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Lavender-Pansy Infused Shortbread Cookies?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Lavender-Pansy Infused Shortbread Cookies?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lavender-Pansy Infused Shortbread Cookies for a different number of people?
The recipe is written for 16 servings. Multiply each ingredient by (your serving target / 16). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Lavender-Pansy Infused Shortbread Cookies?
French desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Added this to my weekly meal rotation. So satisfying.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
