Lavender & Blue Pea Flower Shortbread Cookies


Can we start Spring early? I know, I know. Half of the East Coast is still plowing through white drifts (I'm sorry!) but we should at least be ready to cheer on Daylight Savings this week and applaud that extra hour of sunlight with some serious gusto - I don't know about you, but that tiny bit of extra daytime goes a long way when running towards the finish line of this seasonal stretch.

I say we go for it...and I say we do it with Lavender & Blue Pea Flower Shortbread Cookies!

Double the spring inspired petal power in one beautiful little bite. This is a perfect (and simple) dessert that will have you forgetting about freezing temps and focusing on the longer (fingers crossed warmer) days ahead. But first things first, let's preheat the oven and break out our new favorite "In Fine Feather" entertaining set from Papyrus...because, hello - we're celebrating! These dessert napkins and plates are the easiest way to elevate everyday moments by adding extra visual flair and color into the mix. Besides, if you're like me you've just cleaned up your cookie mess (flour on the floor and all) and have no intention of dirtying one more dish.

If you aren't familiar with Butterfly Blue Pea Flowers, it's time to study up! These magical, edible pea blossoms are an herbaceous and organic way of adding a bit of blue into a variety of eats and drinks (in fact, I'm working on a cocktail for you now). It pairs perfect with lavender and gives the most gorgeous blue speckle to these cookies - not to mention brews into a lovely azure tinted tea who's unexpected hue will make these cookies feel extra special.

So this weekend let's put on a Spring state of mind and add flowers in and on top of our cookies - because even if it's still grey outside, it sure looks promising inside. Right?!




  • 1/3 cup rice flour

  • 1 1/2 teaspoons kosher salt

  • 2 1/2 cups all-purpose flour

  • 1/3 cup pulverized butterfly blue pea flowers

  • 1 cup plus 6 tbsp unsalted butter, cut into pieces at room temperature

  • 3/4 cup granulated sugar

  • 1 teaspoon coarsely ground dried lavender

  • Decoration: Blue Pea Flowers, Lavender & dehydrated blueberries



Add both flours, salt and blue pea flowers into a bowl and mix well, set aside. Add butter, sugar and dried lavender into a stand mixer and beat on medium high until fluffy, about 5 minutes. Slowly add in dry ingredients on low and mix until fully combined. Take dough and form into a flat disc, wrapping in plastic wrap and chilling in refrigerator for at least 2 hours and up to over night.

Preheat oven to 350 F and roll out dough to approx. 1/8 inch between two floured pieces of parchment. Using a large and small flouted cookie cutter, cut out donut-like shapes and place on a baking sheet lined with parchment. Bake for 12-14 minutes until edges are golden and allow to cool on a wire rack.

For decoration, brush sugar glaze onto cookies (recipe below) and dress with dried blue pea flowers, lavender and dehydrated blueberry powder.


  • 3 large egg whites

  • 4 cups powdered sugar

  • 1/2 teaspoons cream of tartar

Add ingredients into a bowl and stir well until no hard clumps are visible. Allow to sit for at least an hour or up to 12 refrigerated before using. Make sure glaze is at room temperature and well stirred before dipping cookies into. 


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