RECIPE: Pansy Shortbread Cookies


Do you believe in magic? Ever since I was a little girl, I’ve loved reading stories of the fairy folk living in an enchanted forest, playing with the animals, and sipping tea from rosebud tea cups. If I were ever invited to join them, I’d bring these Pansy Shortbread Cookies to share.

Inspired by the wonders of nature and the magic that can be found within it, I decided to make a batch of cookies fit for fairyland. This recipe is simple to make and so pretty! Make it your own (or please the fairies in your own backyard) by changing up the ingredients to suite your favorite flavors. I chose to make a lavender lemon shortbread cookie using lavender-infused sugar and dried lavender harvested from my garden. You could also try these Lemon Thyme Shortbread Cookies, these Earl Grey Shortbread Cookies or these Cardamom Orange Zest Shortbread Cookies.

flower-cookies-2Some Tips On Choosing Edible Flowers:

I used a few varieties of pansies that I had growing in my garden but you can experiment with other edible flowers too. Some things to keep in mind…

  • Choose flowers that will fit the shape of the cookie.
  • Only use edible flowers that you can identify correctly
  • Only use edible flowers that are grown organically (pesticide-free).
  • Edible flower suggestions: Chamomile, Johnny-Jump-Ups, Borage, Lavender, Marigolds, Pansies, Rose Petals, Violas, Violets.


Pansy Shortbread Cookies
Recipe type: Dessert
Serves: 36 Cookies
  • 1 cup unsalted butter, softened
  • 2 cups all-purpose flour
  • ½ cup lavender infused sugar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons dried lavender
  • Zest of one lemon
  • Fresh, organic pansies
  • 1 egg white, beaten
  • Fine sugar (for finishing)
  1. Cream the butter with an electric mixer until fluffy. Stir in the flour, sugar and salt; beat on low speed for 1 minute. Crush the dried lavender using a mortar and pestle. Then add the vanilla, lavender and lemon zest to the mixer, beating until just incorporated.
  2. Let the dough chill in the refrigerator for approx. 1 hour. Preheat oven to 325 degrees F. Grease baking sheet and set aside.
  3. On a floured surface, roll out the dough to ¼" thickness. Cut out with round or scalloped cookie cutters and place 1" apart onto the prepared baking sheet. Bake for 14-18 minutes, until the cookies begin to turn light golden around the edges and on the bottom. Remove from oven and transfer to wire racks to cool.
  4. Once the cookies are all baked and cooled its time to decorate with flowers! Use a pastry brush to brush a cookie with egg white and place a pansy on top. Then brush the pansy all over with egg white and sprinkle with fine sugar.
  5. Repeat with remaining cookies and return them to the baking sheet. Bake in the oven for another 5 minutes, then transfer to the wire racks to cool.


Serve these at your next tea party or package them up as favors at your next fairytale gathering! And don’t forget to leave a few out in your garden for the fairies to enjoy 🙂

RECIPE: Lavender & Lemonade

RECIPE: Sparkling Lavender Lemonade + Lavender Creme Cookies

Lavender and lemon are two flavors that remind me of sunshine and daydreaming, the perfect summer combination. A few months ago, I bought some dried lavender in bulk and knew had to find creative ways to use it up (so far I’ve used it in craft projects like Sachet Pillows and ‘Cat Nap’ Eye Pillows). I finally got around to researching different ways to cook with it and chose to make Sparkling Lavender Lemonade and delicate Lavender Creme Cookies for the perfect afternoon treat.

The Sparkling Lavender Lemonade was quite easy to make. I used leftover lemonade syrup from the Lemon Shandies I made recently along with homemade lavender simple syrup. Both of these syrups turned out delicious! I especially like being able to make my own drink to suit my desired sweetness and flavor.

RECIPE: Sparkling Lavender Lemonade Syrups

RECIPE: Lemonade Syrup
Prep time
Cook time
Total time
Recipe type: Drinks
  • 10 lemons
  • 2 cups sugar
  • 1½ cups cold water
  1. Remove the zest (but not the white pith) from the lemons using a vegetable peeler. (Yes, this is a ridiculous amount of lemon zest).
  2. Juice all the lemons into a saucepan and add in the zest.
  3. Next add the sugar and water and head slowly over medium heat. Stir constantly until the sugar has dissolved. Remove from heat just as it starts to boil.
  4. Pour into a sterilized glass jar and let cool completely. Store in refrigerator until ready to use.
RECIPE: Lavender Syrup
Prep time
Cook time
Total time
Recipe type: Drinks
  • 2 cups water
  • 1 cup honey
  • 3 tbsp dried lavender buds
  1. In a medium saucepan, combine 2 cups water, the honey and lavender. Bring to a boil over medium-high heat; remove saucepan from heat as soon as the syrup starts to boil. Let steep for 10 minutes.
  2. Pour syrup through a fine mesh sieve into a 2-quart pitcher or jar. Discard lavender buds. Let cool to room temperature.


To Make Sparkling Lavender Lemonade

Fill a glass 2/3 full with sparkling water (I used my Soda Stream). Add a few tablespoons of lemonade syrup and 1 tablespoon lavender syrup (feel free to add more/less to suit your tastes). Garnish with lemon slice or fresh lavender sprig.

RECIPE: Sparkling Lavender Lemonade #drink #summer
RECIPE: Lavender Creme Cookies #dessert #lavender #baking

RECIPE: Lavender Creme Cookies
Recipe type: Dessert
  • 1¾ cups all-purpose flour
  • 2 tbsp + 2 tsp dried lavender
  • ½ cup butter, at room temperature
  • ¼ cup honey
  • 2 tbsp sugar
  • 1 egg
  • ½ cup heavy cream
  • 1 pkg. (11 oz.) white chocolate chips
  • Violet food coloring
  1. TO MAKE THE DOUGH: first preheat the oven to 350 degrees. Line baking sheets with parchment paper. Combine flour and 2 tbsp lavender in small bowl and set aside. Using a mixer on medium-high speed, beat the butter until light and fluffy, about 1 minute. Add honey and sugar; beat until blended. Beat in egg until combined, then gradually beat in the flour mixture until combined. Place dough in refrigerator to chill, about 20 minutes.
  2. TO ROLL OUT THE COOKIES: on a lightly floured surface, roll out the dough to 1/16" thickness. I used a 2½" scallop cookie cutter to cut out the cookies.Transfer to the prepared baking sheet. Then, using a smaller scallop cookie cutter (about 1½" in diameter), cut out centers of half the cookies. You want an even number of solid scallop rounds and scallop rounds with the center cut out. Transfer cookies to baking sheets and bake 5-10 minutes until lightly browned. Cool on pan for 3 minutes, then transfer to rack. Cool completely.
  3. TO PREPARE THE FILLING: In a microwave-safe bowl, combine cream and 2 tsp of lavender. Microwave on high in 30-second intervals until hot. Let stand 5 minutes.Place white chocolate chips in another microwave-safe bowl. Pour cream through a fine mesh sieve over the chocolate; discard lavender in sieve. Microwave mixture on high, in 30-second intervals until chocolate is melted (about 1-2 minutes). Whisk in food coloring until smooth. Refrigerate until spreadable, about 15-30 minutes.
  4. TO ASSEMBLE COOKIES: Spread about 2 tsp of the filling over each solid round cookie. Top with cutout cookies; gently press together. Store in airtight containers.

RECIPE: Lavender Creme Cookies