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Lavender Shortbread (Akasha’s): A Delicate Bite of Sunshine

Lavender has always evoked a certain memory for me – my grandmother’s garden in the south of France. Sun-drenched rows of the fragrant herb, buzzing with bees, were a constant source of fascination. She used lavender in everything, from sachets to soaps, and occasionally, if I was lucky, in her delicate shortbread cookies. These Lavender Shortbread cookies, adapted from Akasha restaurant, bring back that sunshine-filled nostalgia with every buttery, floral bite.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 8-10 minutes
Total Time: 2 hours 30 minutes (includes chilling time)
Servings: 36
Yields: 3 dozen
Dietary Type: Vegetarian

Ingredients

½ lb (2 sticks) butter, softened
¼ teaspoon fine sea salt
1 ¼ cups powdered sugar, plus additional for dusting (loosely packed or 4 oz)
1 tablespoon dried lavender blossoms
2 egg yolks
1 teaspoon vanilla extract
3 cups flour

Equipment Needed

Stand mixer or hand mixer
Large mixing bowl
Plastic wrap
Baking sheets
Parchment paper
Rolling pin (optional, if log is uneven)
Cooling rack

Instructions

In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a hand mixer), cream the butter with the sea salt, powdered sugar, and lavender blossoms until light and fluffy. This step is crucial for creating a tender shortbread, so don’t rush it. You want the mixture to be pale and aerated.
Add the egg yolks, one at a time, beating well after each addition. Make sure each yolk is fully incorporated before adding the next. This ensures even distribution and prevents a curdled mixture.
Add the vanilla extract and beat until just combined, about 10 seconds. Overmixing at this stage can develop gluten in the flour later, so keep it brief.
Fold in the flour by hand, mixing lightly just until incorporated and being careful not to over-mix. The dough should come together without being sticky or overworked. If it seems dry, don’t add more liquid; just gently press it together.
Remove the dough from the bowl and form it into a log approximately 9 inches long and 2 inches thick. A uniform log will ensure even cookie sizes. If your log isn’t perfectly smooth, you can gently roll it on a clean surface to even it out.
Wrap the log tightly in plastic wrap and refrigerate for at least 2 hours, or until firm enough to slice. This chilling period is essential for preventing the cookies from spreading too much during baking. You can even chill it overnight for optimal results.
Preheat the oven to 350 degrees F (175 degrees C). Ensure your oven rack is in the center position for even baking.
Unwrap the chilled dough log.
Using a sharp knife, cut the log into one-fourth-inch slices. If the dough crumbles a bit while slicing, don’t worry – gently press the slices back together.
Place the slices on baking sheets lined with parchment paper, leaving a little space between each cookie. The parchment paper prevents sticking and makes cleanup a breeze.
Bake for 8 to 10 minutes, or until the cookies are set but not browned. The cookies should remain pale; browning indicates overbaking, which will result in a dry, crumbly texture. Watch them closely!
Cool the cookies on the baking sheets for a few minutes before transferring them to a cooling rack to cool completely.
Once cooled, dust lightly with powdered sugar. This adds a touch of sweetness and visual appeal.
Store in an airtight container.

Expert Tips & Tricks

Don’t Overmix: Overmixing the dough develops the gluten in the flour, leading to a tough shortbread. Mix until just combined.
Chill Time is Key: The chilling period is vital for preventing the cookies from spreading and ensuring a tender texture. Don’t skip it!
Even Slices: Aim for consistent slice thickness for even baking. A slightly warm knife can help with clean cuts.
Lavender Intensity: Adjust the amount of lavender blossoms to your preference. Start with the recommended amount and increase it if you desire a stronger lavender flavor.
Salted Butter Alternative: If using salted butter instead of unsalted, omit the added sea salt in the recipe.
Baking Time Variance: Oven temperatures vary, so keep a close eye on the cookies during baking. They should be set but not browned.

Serving & Storage Suggestions

These Lavender Shortbread cookies are delightful served with a cup of tea or coffee. They also pair beautifully with fresh fruit or a scoop of vanilla ice cream. For a sophisticated touch, serve them alongside a glass of sparkling wine or a dessert wine like Sauternes.

Store the cookies in an airtight container at room temperature for up to a week. To maintain their crispness, avoid storing them in a humid environment. They can also be frozen for longer storage; simply thaw them at room temperature before serving. Dust with fresh powdered sugar after thawing to refresh their appearance. They freeze well for up to 2 months.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	102.4 kcal	N/A
Calories from Fat	49g	48%
Total Fat	5.5 g	8%
Saturated Fat	3.3 g	16%
Cholesterol	24.1 mg	8%
Sodium	53.1 mg	2%
Total Carbohydrate	12.2 g	4%
Dietary Fiber	0.3 g	1%
Sugars	4.1 g	N/A
Protein	1.3 g	2%

Variations & Substitutions

Gluten-Free: Substitute the all-purpose flour with a gluten-free blend, ensuring it contains xanthan gum for binding.
Lemon Lavender: Add the zest of one lemon to the dough for a bright, citrusy twist.
Honey Lavender: Replace up to half of the powdered sugar with honey for a subtle honey flavor. Reduce oven temperature by 25 degrees F to prevent over-browning.
Rosemary Lavender: Add a teaspoon of finely chopped fresh rosemary for an herbaceous variation.
Vegan Lavender Shortbread: Substitute the butter with a vegan butter alternative. Replace the egg yolks with 2 tablespoons of applesauce.

FAQs (Frequently Asked Questions)

Q: Can I use fresh lavender instead of dried lavender?

A: While you can use fresh lavender, the flavor will be more subtle, and the moisture content may affect the texture of the shortbread. If using fresh, use 2 tablespoons of finely chopped lavender blossoms.

Q: My shortbread is crumbly. What did I do wrong?

A: This is often due to overmixing the dough or not using enough butter. Ensure you’re gently folding in the flour and that your butter is properly softened.

Q: Can I freeze the dough instead of baking it right away?

A: Yes, you can freeze the dough log tightly wrapped in plastic wrap for up to 2 months. Thaw it in the refrigerator overnight before slicing and baking.

Q: My cookies spread too much during baking. How can I prevent this?

A: Ensure the dough is properly chilled and that your oven temperature is accurate. Avoid overcrowding the baking sheet, as this can also contribute to spreading.

Q: Where can I find dried lavender blossoms?

A: Dried lavender blossoms can be found at specialty spice stores, health food stores, or online retailers. Ensure they are culinary-grade lavender, as some lavender is treated for cosmetic purposes only.

Final Thoughts

These Lavender Shortbread cookies are more than just a recipe; they’re a little piece of sunshine, a reminder of simpler times, and a testament to the power of flavor to evoke memories. I encourage you to try this recipe, experiment with the variations, and share your creations with loved ones. The delicate floral aroma and buttery, crumbly texture are sure to be a hit! Don’t hesitate to leave feedback, suggestions, or your own twists on this classic recipe – happy baking!

Lavender Shortbread (Akasha’s) Recipe