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Lavender Pistachio Shortbread Cookies make a delightful addition to a tea party. Especially a Bridal Shower Tea Party, which we hosted for our youngest daughter several years ago.
These little lovelies melt in your mouth with buttery goodness. Topped with a shiny icing and crushed pistachios they are eye candy for your table. Yummy, yummy, yummy.
When I searched for shortbread cookies for our daughter’s bridal shower, I found a lot of recipes. We were going for an authentic British tea and decided we must have shortbread on the menu. We also worked in an herbal theme since our daughter loves greenery and herbs.
We tried adding lemon to this recipe, but found we preferred plain butter with a sprinkling of dried lavender. Too much lavender seemed to overpower the cookie. The simple icing and crushed pistachios along with the triangular cut added just the right touch and provided a nice variation from the other sweets to be offered. See more about our English Tea Bridal Shower Here.
Ingredients for Lavender Pistachio Shortbread Cookies
(As a Walmart and Amazon Affiliate, I earn from qualified purchases at the links below. See the full recipe at the bottom of this post.)
Instructions For Making This Recipe
Gather the ingredients so you have everything close at hand on the counter or table. Line two 9-inch round cake pans with parchment paper, allowing some to come up along the side.
Using a nut chopper, finely chop the salted, roasted pistachios.
Make the Dough
In a large mixing bowl, cream together the softened butter, powdered sugar, vanilla extract, and salt until light and fluffy, about 2-3 minutes. In a small bowl, combine the all-purpose flour and dried lavender.
Add the flour mixture to the creamed butter. Mix just until combined. Press dough into prepared cake pans.
Prepare Shortbread for Baking
Flatten the dough by hand or use a pastry roller to make a smooth surface, spreading the dough to the edge of the pan. Prick each wedge with a roller docker or a fork a few times.
Pricking the dough helps the shortbread to breathe and release steam, which prevents it from bubbling up.
Using a sharp knife, score the dough into 16 wedges for each pan. Refrigerate the dough until firm, about 30 minutes.
It’s important to score the cookies before they are baked, and then to cut them after they have cooled for ten minutes. Otherwise, they are prone to cracking.
Preheat oven to 300°F. Bake for 25-30 minutes, until lightly golden on the edge. Remove from oven and cool for 10 minutes. Using a sharp knife, cut through the score lines. Allow to cool completely in the pan.
Make the Glaze
While the shortbread cools, prepare the glaze by whisking powdered sugar, whole milk and vanilla extract in a shallow bowl until smooth.
To glaze the shortbread, you may either hold them by the edge and dip the tops into the glaze to coat or spread the glaze over them with a decorating knife. Place on a wire rack and when you have 4-5 done, sprinkle each with chopped pistachios. Repeat with remaining cookies.
Be sure to add the crushed pistachios before the icing hardens or they won’t stick to the cookies.
Allow to set until the glaze has hardened. Store in an airtight container until ready to serve. May store at room temperature for 7-10 days. These shortbread cookies also freeze very well.
This recipe makes 32 Lavender Pistachio Shortbread Cookies. Serve on a pretty plate for an afternoon tea.
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Lavender Pistachio Shortbread Cookies
(As an Amazon Associate, I earn from qualifying purchases.)
Ingredients
- 1 cup butter (room temperature)
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 2 teaspoons Organic Lavender (food grade)
Glaze
- 2 cups powdered sugar
- 3 tablespoons whole milk
- 2 teaspoons vanilla extract
- 1/3 cup salted roasted pistachios (shelled and finely chopped)
Instructions
- Preheat oven to 300℉. Gather your ingredients so you have everything close at hand on the counter or table. Line two-9" round cake pans with parchment paper, allowing some to come up the sides of the pans.
- Using a knife or nut chopper, finely chop the pistachios.
Make the Dough
- In a large mixing bowl, cream together the softened butter, powdered sugar, vanilla extract, and salt until light and fluffy, about 2-3 minutes.
- Mix together in a small bowl the all-purpose flour and food-grade lavender. Add to the creamed butter and mix just until combined.
Prepare Shortbread for Baking
- Flatten the dough by hand or use a pastry roller to make a smooth surface, spreading the dough to the edge of the pan. Prick each wedge with a roller docker or a fork a few times.
- Using a sharp knife, score the dough into 16 wedges for each pan. Refrigerate the dough until firm, about 30 minutes.
- Preheat oven to 300°F. Bake for 25-30 minutes, until lightly golden on the edge. Remove from oven and cool for 10 minutes. Using a sharp knife, cut through the score lines. Allow to cool completely in the pan.
Make the Glaze
- While the shortbread cools, prepare the glaze by whisking powdered sugar, whole milk and vanilla extract in a shallow bowl until smooth.
- To glaze the shortbread, you may either hold them by the edge and dip the tops into the glaze to coat or spread the glaze over them with a decorating knife. Place on a wire rack and when you have 4-5 done, sprinkle each with chopped pistachios. Repeat with remaining cookies.
- Allow to set until the glaze has hardened.
- Store in an airtight container until ready to serve. May store at room temperature for 7-10 days. They also freeze well. Makes 32 cookies.
