Name: Lavender Shortbread with Fruits, Flowers, and Herbs
Ingredients: 3 large egg whites; 4 cups powdered sugar; 1/2 teaspoons cream of tartar; 1/3 cup rice flour; 1 1/2 teaspoons kosher salt; 2 1/2 cups all-purpose flour; 1 cup plus 6 tbsp unsalted butter, cut into pieces, room temperatur; 3/4 cup granulated sugar; 1 teaspoon coarsely ground dried lavender; Freeze-dried and/or dried fruits, dried edible flowers, fresh and/or dried herbs (for decorating); One 3 1/8"-diameter and one 1 1/4"-diameter fluted cutter

Lavender Shortbread with Fruits, Flowers, and HerbsMichael Graydon + Nikole Herriott, food styling: Susan Spungen

Do ahead:

Store shortbread airtight at room temperature up to 1 week.

Recipe notes

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