Shortbread longing

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 outing: “One morning, my younger daughter and I went in search of caffeine (me) and pastries (her). We found plenty of both at Akasha, but what we liked the most -- so much so that we got extra to go -- were these cookies,� she says. “ ‘Imagine Scotland crossed with the best of California’s flowering herb gardens,’ I told her, but she was too busy eating.�

Akasha’s lavender shortbread

Total time: 35 minutes, plus 2 hours chilling time for the dough

Servings: Makes 3 dozen cookies

Note: Adapted from Akasha Richmond of Akasha Restaurant, Bar & Bakery in Culver City. Dried lavender is available at Penzeys in Torrance, Nicole’s Gourmet in Pasadena, Erewhon Natural Food Market in Los Angeles, Surfas in Culver City and Monsieur Marcel in Los Angeles.

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

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.

Each cookie: 103 calories; 1 gram protein; 12 grams carbohydrates; 0 fiber; 5 grams fat; 3 grams saturated fat; 25 mg. cholesterol; 17 mg. sodium.