Lavender and Honey Shortbread

Lavender and Honey Shortbread

Sweet honey and fragrant, minty lavender bring a touch of Provence to shortbread.


  • 1 cup plus 2 tablespoons flour
  • 1 1/3 cups confectioners' sugar, divided
  • 2 tablespoons cornstarch
  • 1/2 cup (1 stick) butter, slightly softened, cut into chunks
  • 2 tablespoons honey
  • 1/2 teaspoon McCormick® Gourmet Collection® Lavender, Dried
  • 1 teaspoon McCormick® Pure Vanilla Extract , divided
  • 2 tablespoons milk


  1. Heat oven to 300 degrees F. Place flour, 1/3 cup of the confectioners' sugar and cornstarch in bowl of food processor; cover. Pulse to blend. Add butter; cover. Pulse until coarse crumbs form. Add honey, lavender and 1/2 teaspoon of the vanilla extract; cover. Pulse until dough pulls away from side of bowl.
  2. Place dough in ungreased 9-inch tart pan with removable bottom. Place waxed paper over dough and press to form a smooth even layer in bottom of tart pan. Pierce dough with a fork, then score top with sharp knife into 12 wedges.
  3. Bake for 25 to 30 minutes or until firm and just starting to brown around the edges. (Shortbread should be pale in color.)
  4. Place pan on wire rack. Cut through shortbread into wedges.
  5. While still warm but not hot, remove shortbread from pan to wire rack to cool.
  6. Mix remaining 1 cup confectioners' sugar, milk and remaining 1/2 teaspoon vanilla extract in small bowl until well blended and smooth. Drizzle glaze over cooled shortbread.

Makes 12 servings
Prep Time: 15 minutes | Cook Time: 30 minutes

Variation: Prepare as directed, omitting glaze. Sprinkle shortbread with confectioners' sugar.

Nutrition Information per 1 serving: Calories: 171 Sodium: 58 mg Fat: 7 g Carbohydrates: 26 g Cholesterol: 20 mg Fiber: 0 g Protein: 1 g

Recipe and photo credit: McCormick. logo