BLUEBERRY LAVENDER COOKIES - JULIUS MEINL CAFE, CHICAGO
Perfect addition to an afternoon tea. Blueberry jam sandwiched between moist, buttery lavender cookies and topped with a pretty lavender icing. Published in Bon Appetit, March 2005.
Provided by swissms
Categories Dessert
Time 24m
Yield 36-42 cookies, 18 serving(s)
Number Of Ingredients 11
Steps:
- Whisk flour and salt in medium bowl.
- Using electric mixer, beat butter and sugar in large bowl until smooth.
- Add egg yolks one at a time, beating until blended after each addition. Add vanilla; beat 1 minute.
- Stir in lavender blossoms. Beat dough until creamy, about 2 minutes.
- Gather dough into a ball. Divide dough into 4 portions; flatten each into disk. Wrap disks in plastic and refrigerate overnight. (Can be made 2 days ahead, Keep chilled.).
- Preheat oven to 350°F.
- Line 2 baking sheets with parchment paper.
- Working with 1 disk at a time, roll dough out onto lightly floured surface to 1/8-inch thickness. Using 2 1/2-inch round cookie cutter, cut out cookies.
- Transfer to prepared sheets, spacing 1-inch apart.
- Gather scraps and roll out on lightly floured surface; cut out more cookies. Repeat until all dough is used.
- Bake cookies until light golden, about 9 minutes. Let cool completely on sheet.
- Spread about 1 t. jam on flat side of 1 cookie; top with flat side of another cookie, forming sandwich. Repeat with remaining cookies and jam.
- Whisk powdered sugar, lavender syrup, and 1/2 t. water in medium bowl to blend, adding more water as needed by 1/2 teaspoonfuls to form spreadable icing.
- Spread thin layer of icing atop each sandwich cookie. Let stand until set, about 1 hour (Cookies can be made 1 day ahead. Store in airtight container in single layer at room temperature.).
Nutrition Facts : Calories 371.9, Fat 17.1, SaturatedFat 10.3, Cholesterol 110.6, Sodium 143.8, Carbohydrate 52.1, Fiber 0.8, Sugar 31.1, Protein 3.3
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