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This recipe comes by way of The  Kitchen Table Cookbook, written by my fabulously  talented sister Moira Sanders… Who doesn’t love lavender and cherry, the embodiment of mid-summer flavours! Try pairing any of our fruit pastes with different flavoured shortbread to make it seasonal… how about ginger shortbread with Bartlett pear paste for the fall?  Regardless of the time of year, it’s always good practice to rely on local, seasonal flavours and a pantry stocked with your favourite Provisions Food Company fruit pastes and condiments – happy cooking!


2 ¼ cups flour

1 Tbsp dried lavender

1 cup butter, at room temperature

¾ cup sugar

½ tsp sea salt

1 jar PFC Sour Cherry Paste


  • Preheat oven to 300 F. Line a baking sheet with parchment paper.
  • Whisk the flour and lavender in a small bowl.
  • Cream the butter, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment.  Slowly add the dry ingredients and mix until the dough forms a ball.
  • Dust a clean work surface with flour and roll the dough in batches to a ⅛” thickness. Using your desired cookie cutter shape, get as many cookies as you can and place on the tray.
  • Bake for 15-18 minutes or until slightly golden at the edges.
  • Let cool to room temperature then sandwich a thin layer of PFC sour cherry paste between 2 cookies.  Serve the same day. Makes 3 dozen cookies.

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