Give slice-and-bake cookies an unexpected floral twist.
| Level: | Easy |
| Total: | 2 hr 50 min |
| Active: | 30 min |
| Yield: | About 3 dozen cookies |
Ingredients
- 3 tablespoons dried lavender
- 3/4 cup granulated sugar
- 2 sticks unsalted butter, at room temperature
- 1/4 cup confectioners’ sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pure vanilla extract
- 2 large egg yolks
- 2 cups all-purpose flour
- 4 ounces white chocolate, finely chopped
- 2 tablespoons half-and half
- Assorted purple sprinkles, for topping
Instructions
- Make the cookies: Pulse the lavender in a spice or coffee grinder until finely ground. Remove 1/4 teaspoon to a small bowl; set aside for the glaze. Add 1/4 cup granulated sugar to the remaining lavender in the spice grinder and pulse until the sugar is fine.
- Combine the butter, lavender sugar, the remaining 1/2 cup granulated sugar, the confectioners’ sugar, salt and vanilla in a large bowl and beat with a mixer on medium-high speed until fluffy, about 2 minutes. Add the egg yolks and beat, scraping down the sides of the bowl, until combined, about 1 minute. Reduce the mixer speed to low; add the flour and beat until the dough comes together, 1 to 2 minutes.
- Divide the dough between 2 large sheets of plastic wrap and roll each into a compact 10-inch log. Wrap each log in the plastic and refrigerate until very firm, at least 2 hours and up to 1 day.
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees. Line 2 baking sheets with parchment paper. Unwrap one log of dough and slice into 3/8-inch-thick rounds. Arrange 2 inches apart on the prepared baking sheets.
- Bake, switching the pans halfway through, until the cookies are golden around the edges, 20 to 24 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely. Repeat with the remaining log of dough.
- Make the glaze: Combine the white chocolate, half-and-half and the reserved 1/4 teaspoon ground lavender in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water); stir until melted, about 5 minutes. Remove the bowl from the saucepan and let sit until the glaze thickens slightly, 5 to 10 minutes. (If the glaze gets too thick to drizzle, reheat over the simmering water, stirring.) Drizzle the glaze over the cookies and top with sprinkles. Let set, about 2 hours.
Nutrition Facts
| Serving Size | 1 of 36 servings |
| Calories | 113 |
| Total Fat | 7 g |
| Saturated Fat | 4 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 0 g |
| Sugar | 7 g |
| Protein | 1 g |
| Cholesterol | 25 mg |
| Sodium | 31 mg |
Reviews
Amazing recipe. I did not make the white chocolate drizzle but instead topped with sifted confectioners sugar. The confectioners sugar complimented the lavender better than the chocolate would have in my opinion. Another side note before working with the dough let it stand at room temperature for 5-10 minutes. This ensures ease when working with the dough. All in all an terrific recipe!