Lavender Shortbread Cookies with Conebella Farm Cultured Butter

Adapted from Port and Fin


  • 3/4 lb. Conebella Farm Cultured Butter, room temperature
  • 3/4 cup sugar
  • 1 tsp lavender, ground or finely chopped
  • 1 tsp vanilla extract
  • 3 1/2 cups flour
  • 1/4 tsp salt
  • Cinnamon and sugar, for topping


  1. Cream together the sugar and butter in a food processor. Add lavender and vanilla.
  2. Transfer to a bowl and mix in flour and salt.
  3. Shape into a square log, wrap with plastic wrap and refrigerate for an hour.
  4. Preheat oven to 350.
  5. Unwrap dough and slice with a sharp knife. Arrange on an ungreased cookie sheet and bake for 10-12 minutes until slightly golden.
  6. Sprinkle with cinnamon and sugar