Lavender Shortbread (Akasha'S) – a delicious recipe with butter, salt, powdered sugar, dried lavender blossoms, egg yolks, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In 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.
2
Add 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.
3
Remove 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.
4
Heat 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).
5
Cool 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.
954
kcal
Calories
52
g
Fat
107
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/2 lb butter (2 sticks), 1/4 teaspoon fine sea salt, 1 1/4 cups powdered sugar, plus additional for dusting (loosely packed or 4 oz), 1 tablespoon dried lavender blossoms, and more.
Yes, Lavender Shortbread (Akasha'S) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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