I found this recipe a few years ago in Bon Appetit Magazine in the, "you asked for it" section in the front. Since I have made these cookies on numerous occasions. They are always a hit.
A few notes:
The dough can be tricky to roll out, but as long as it is cold when you start and you roll them on a cold surface it cooperates.
I use lavender blossoms from either my lavender plant or one I find in the neighborhood to make the simple syrup. Those same blossoms are mixed in the with the dough. You can also buy dried lavender.
You can put whatever jam you want in middle. The original recipe calls for blueberry. I have used everything from blueberry to raspberry to sour cherry. I've even used honey.
Makes 3 dozen cookies
Ingredients
3 cups plus 2 tablespoons all purpose flour
1 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 cup plus 2 tablespoons sugar
6 large egg yolks
1 teaspoon vanilla extract
1 tablespoon dried lavender blossoms
1 cup sour cherry jam
1 1/2 cups powdered sugar
1/2 cup lavender syrup
1/2 teaspoon (or more) water
Instructions
Whisk flour and salt in medium bowl. Using electric mixer, beat butter and sugar in large bowl until smooth. Add egg yolks 1 at a time, beating until blended after each addition. Add vanilla; beat 1 minute. Stir in flour mixture just to combine. Stir in lavender blossoms. Beat dough until creamy, about 2 minutes. Gather dough into ball. Divide dough into 4 portions; flatten each into disk. Wrap disks in plastic; 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 on 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 teaspoon 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 teaspoon 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.)
On Set
3 years ago
