Melt-in-your-mouth, buttery Lavender-Pecan Shortbread Cookies
are infused with lavender flavor, studded with chopped pecans,
and topped with a lavender-sprinkled sweet glaze!
Perfect for a tea party or to enjoy with your afternoon cuppa!
How about a sweet treat to kick off the weekend
and for your morning or afternoon tea?
Fans of shortbread will love these melt-in-your-mouth cookies
that satisfy a sweet craving and are pretty enough for a tea party!
This post contains affiliate links. For more information see my disclosure policy.
I adapted this recipe from Pecan-Thyme Shortbread Cookies found in
Victoria: The Art of Tea: Recipes and Rituals.
This recipe makes about 2 dozen 3-inch cookies and the dough comes together
quickly which you can make ahead and refrigerate.
Chopped pecans add some texture to these buttery shortbread cookies
while dried culinary lavender adds a wonderful floral note.
Divide your dough in two portions and wrap securely in plastic wrap, rolling the dough into a log.
Place wrapped dough in refrigerator for 4 hours or overnight.
When ready to bake, slice rolls into 1/4 inch slices and place on a parchment lined baking sheet.
Bake until edges are very pale and golden brown, about 10 minutes.
I added a confectioners’ sugar glaze to these shortbread cookies and then
sprinkled the tops with some additional lavender.
If you’ve ever used dried lavender in baking, you know a little goes a long way!
You’ll only need 2 teaspoons dried lavender for the dough to impart the flavor
and a small amount to sprinkle on top of your glaze, if desired.
To avoid a medicinal or bitter flavor from lavender in your baked goods,
you’ll want to use a culinary / food grade lavender.
Finely mince your dried lavender buds with a knife to release the essential oils
and to evenly distribute the lavender flavor throughout the shortbread dough.
Alternatively you can grind your lavender buds in a spice grinder (coffee grinder dedicated to spices).
Spoon or pour the confectioners’ sugar glaze over the cooled cookies
and sprinkle with additional lavender if desired.
Allow glaze to harden and set, then store cookies
in an airtight container until ready to serve.
Lavender-Pecan Shortbread Cookies
- 1 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup confectioners’ sugar
- 2 cups all-purpose flour
- 1/2 teaspoon fine sea salt
- 2 teaspoons dried culinary lavender buds finely minced
- 1/4 cup finely chopped pecans
Confectioners’ Sugar Glaze
- 1 cup confectioners’ sugar
- 2 - 3 tablespoons milk or half-and-half
- Dried culinary lavender buds
To make cookies:
- In large bowl, beat softened butter, granulated and confectioners’ sugar with mixer at high speed until light and creamy. Beat in vanilla extract.
- In medium bowl, whisk flour, salt, finely chopped lavender buds and chopped pecans to combine. Add flour mixture into butter mixture, beating until mixture forms a dough.
- Divide dough into 2 portions, placing onto pieces of plastic wrap, rolling into logs and wrapping securely. Refrigerate dough for 4 hours or overnight.
- Preheat oven to 350 degrees F. Line 2 rimmed baking sheets with parchment paper.
- Using a sharp knife, cut logs into 1/4-inch thick slices and place on prepared baking sheets. Bake until edges are very pale and golden brown, about 10 minutes. Let stand 5 minutes on baking sheet then transfer cookies to cool on wire rack. When cookies are cool, apply confectioners’ sugar glaze and garnish with lavender buds.
To make Confectioners’ Sugar Glaze:
- In small bowl whisk sugar and milk together, adding 1 tablespoon of milk at a time until reaching desired consistency and glaze is smooth and creamy. Pour or spoon over cooled cookies. Sprinkle glazed cookie with dried lavender buds. Allow glaze to harden and set, about 30 minutes before storing cookies in airtight container.
- If you’ve never used lavender buds in baking, a little goes a long way,but it lends a wonderful floral note.
- Make sure you use culinary dried lavender buds for a lavender flavor that’s not bitter or medicinal.
- Finely mince lavender buds with a knife to release the essential oils and evenly distribute the lavender flavor throughout the dough. Alternatively you can grind your lavender buds in a spice grinder (coffee grinder dedicated to spices).
Lavender fans may want to help themselves to a slice of Honey Lavender Lemon Loaf.
as another delicious way to use lavender.
The winners of my giveaway and a copy of The Art of Tea are
Kim from Ga and Pat S. !
I’ll be in touch with you be email to get your shipping information and books to you.
Thanks to all who entered.
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Between Naps on the Porch
Thank you for the recipes – yum! Congratulations to the winners!
Oh my! Thank you for the recipes AND the link to the lavender you used. Those baked goods look professionally prepared. Gorgeous.
Oh, I see visions of ALL kinds of flavors w/t dough recipe…thinking…thinking…lemon w/almond..
I’ve got dried apricots that “need to be used”…franki
I love lavender in any form. I can see my beautiful lavender plants as I write this so I can’t wait to try the recipes ( minus the pecans as I don’t like many kinds of nuts). Thanks for brightening my day. My newest use of lavender is to hang in chicken coop to keep my girls calm. 😀Have a great day!
Your cookies are so beautifully prepared, Mary. 💜 I would love a couple with a cup of tea. Congratulations to the winners of your giveaway!
How pretty Mary and they sound divine! Congrats to the lucky winners!
Mary, I love shortbread. Your cookies are beautiful and I am certain they are delicious. EM and I are making lemon rosemary shortbread this afternoon. Congrats to the winners. Happy Friday and stay cool!
Yum and such beautiful cookies, a feast for the eyes. You have the midas touch for displays.
Those look lovely, would love a pretty, but tasty, moment in time!
Mary, Happy Friday! Those cookies look beautiful and shortbread is always a favorite. Thanks for sharing. Congrats to the winners. Hope you are staying cool. It has been miserable this week. Enjoy your weekend! Clara ❤️
Love this Mary! Many thanks. Your posts bring us so much joy! Would enjoy a gluten free recipe from you someday.
Thank you Dr. Mary! You can make this recipe gluten free by swapping out the all-purpose flour for King Arthur Gluten-Free Measure for Measure Flour, no other changes needed!
Oh how I love these recipes! I have some organic food safe lavender. I have used it for lavender lemonade which is delicious! Can’t wait to try these!
Mary what a delight for an afternoon tea. I love shortbread and these have to be quite lovely with the added lavender.
Congratulations to the winners!
If your husband is ever tired of the job and you ever need a taste-tester, I volunteer as tribute! You’re always baking such good looking treats, and I have no doubt you’re home always smells like a bakery – delicious!
The white tray you used in the photos is gorgeous. Any chance that is a recent Home Goods (aka Mothership) purchase?
Thank you Betsy, Ha! My hubby’s not much of a sweet eater. I used to send my surplus goodies with him to his office but everyone is still working from home. The tray came from Amazon, it’s a nice petite size. You can find it, here. Thank you for your visit, Happy Weekend. ♥
Thank you for the recipes…printed and can’t wait to try! CONGRATULATIONS TO THE WINNERS!!!
These look so lovely! Can they be frozen?
Hi Lisa, You can freeze the whole log of cookie dough, wrapped in plastic and then foil and placed in a heavy duty freezer bag. The dough will keep for 3 months. Thaw in refrigerator overnight, slice and bake. Or you can freeze baked cookies separated by sheets of parchment paper. Place in a sturdy freezer container and freeze for 3 months.
Oh my! These looked like they would melt in your mouth for SURE! Yum and YUM. I love shortbread and pecans so must be a winner. Pinning! You do all things so well Mary, your presentation is always the best. That white tray is sweet. Congratulations to the winners! Hope you had a great weekend and enjoyed your lovely lake. I was at the beach all day yesterday with huge wave action, so fun! 🌊🏖😁