Blueberry Lavender Cookies - Julius Meinl Cafe, Chicago |
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Prep Time: 15 Minutes Cook Time: 9 Minutes |
Ready In: 24 Minutes Servings: 4 |
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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. Ingredients:
3 cups all-purpose flour (original recipe calls for 3 c. plus 2 t flour) |
1 teaspoon salt |
1 1/2 cups unsalted butter, room temperature |
1 cup sugar (original recipe calls for 1 c. plus 2 t sugar) |
6 large egg yolks |
1 teaspoon vanilla extract |
1 tablespoon dried lavender blossoms |
1 cup blueberry jam (approximately) |
1 1/2 cups powdered sugar |
1/4 cup lavender syrup |
1/2 teaspoon water (or more) |
Directions:
1. Whisk flour and salt in medium bowl.
2. Using electric mixer, beat butter and sugar in large bowl until smooth.
3. Add egg yolks one at a time, beating until blended after each addition. Add vanilla; beat 1 minute.
4. Stir in lavender blossoms. Beat dough until creamy, about 2 minutes.
5. 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.).
6. Preheat oven to 350°F.
7. Line 2 baking sheets with parchment paper.
8. 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.
9. Transfer to prepared sheets, spacing 1-inch apart.
10. Gather scraps and roll out on lightly floured surface; cut out more cookies. Repeat until all dough is used.
11. Bake cookies until light golden, about 9 minutes. Let cool completely on sheet.
12. 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.
13. 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.
14. 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.).
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