BLUEBERRY LAVENDER COOKIES - JULIUS MEINL CAFE, CHICAGO

Blueberry Lavender Cookies - Julius Meinl Cafe, Chicago image

Provided by swissms

Categories Dessert

Time 24m

Yield 36-42 cookies, 18 serving(s)

Number Of Ingredients 11

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)

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.).