Spring Inspired Lemon Lavender Pansy Shortbread Cookies

Feel free to omit the lavender if you don't like the floral flavor - they're equally delicious without!
Bonus tip from Founding Farmer Jack: wild violets are currently blooming in the woods now and this recipe can inspire a fun family hike to collect fresh violets for your cookies!
What You'll Need:
1 cup (2 sticks) unsalted butter, softened
½ cup powdered sugar
Zest of 1 lemon
1 tsp dried culinary lavender (crushed slightly with fingers or mortar & pestle)
2 cups all-purpose flour
½ tsp pure vanilla extract
¼ tsp almond extract (optional, for extra floral warmth)
Edible pansy flowers (organic, pesticide-free)
1 egg white
Granulated sugar (optional for topping)
How to Make Them:
Prep the Flowers: Gently rinse and pat dry the pansies. Lay them out on a flat surface, top with parchment paper and add some heavy cookbooks on top to press them flat.
Infuse the Butter (optional but awesome):
- In a small saucepan, melt the butter just until liquid.
- Add lemon zest and lavender.
- Let steep off heat for 15–20 minutes.
- Chill until just soft enough to cream (or skip this and just mix everything in if short on time).
Make the Dough
- Cream the butter, powdered sugar, lemon zest, and lavender until fluffy.
- Add vanilla (and almond extract, if using).
- Mix in flour until a dough forms.
- Wrap and chill for 30 minutes.
Roll, Cut & Decorate:
- Preheat oven to 325°F (165°C).
- Roll dough to ¼ inch thick and cut into desired shapes.
- Place on parchment-lined baking sheet.
- Brush lightly with egg white, press a pansy onto each, then brush over flower.
- Sprinkle with sugar if using.
Bake:
- Bake 12–15 minutes or until lightly golden on the edges.
- Cool on a wire rack.
Optional Glaze
(if skipping egg white):

Shop for Ingredients:
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