Blueberry Lavender Cookies - Julius Meinl Cafe, Chicago

Total Time: 24 mins Preparation Time: 15 mins Cook Time: 9 mins

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)

Recipe

• 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.).