0 (0)


Akasha's lavender shortbread

Akasha's lavender shortbread
Mel Melcon / Los Angeles Times

These delicate lavender shortbread cookies from Akasha in Culver City are just as delicious as they are wonderfully fragrant. They're melt-in-your-mouth tender, not too sweet, and flecked with pretty lavender. Staff writer Amy Scattergood spotted them on a recent early ... Read more

Total time: 35 minutes, plus 2 hours chilling time for the dough | Makes 3 dozen cookies
  • 1/2 pound (2 sticks) butter
  • 1/4 teaspoon fine sea salt
  • 1 1/4 cup (loosely-packed, or 4 ounces) powdered sugar, plus additional for dusting
  • 1 tablespoon dried lavender blossoms
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • 3 cups flour

Step 1In the bowl of a stand mixer with the paddle attachment, or in a large bowl using a hand mixer, cream the butter with the sea salt, powdered sugar and lavender until light and fluffy.

Step 2Add the egg yolks, one at a time, beating well after each addition. Add the vanilla and beat until combined, about 10 seconds. Fold in the flour by hand, mixing lightly just until incorporated and being careful not to over-mix.

Step 3Remove the dough from the bowl and form it into a log 9 inches long and 2 inches thick. Wrap tightly in plastic wrap, and refrigerate for 2 hours, or until firm enough to slice.

Step 4Heat the oven to 350 degrees. Unwrap the log, and cut into one-fourth-inch slices. Place them on parchment-lined baking sheets, and bake for 8 to 10 minutes, until set (the cookies should not color).

Step 5Cool the cookies (still on the pans) on a rack. Then dust lightly with powdered sugar. They will keep for a few days in a container.

Note: Adapted from Akasha Richmond of Akasha Restaurant, Bar & Bakery in Culver City.


Maine lobsters grilled with herbs and lemon
Maine lobsters grilled with herbs and lemon

Spinach- and ricotta-stuffed challah
Spinach- and ricotta-stuffed challah

Confited yellowtail with ginger-carrot puree and warmed Asian vinaigrette
Confited yellowtail with ginger-carrot puree and war...

Rhubarb and raspberry ice
Rhubarb and raspberry ice

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Desserts

White chocolate turtle cookies
Il Barone Ristorante's limoncello tiramisu
Fresh peach cobbler
Frosted Oatcake