Lavender cookies with white chocolate glaze
Votes: 1
Time: 2 hours 50 minutes
Complexity: easily
Quantity: 36 cookies
Complexity: easily
Quantity: 36 cookies
These simple cut-out cookies gain a sophisticated, floral flavor and a wonderful aroma thanks to dried lavender flowers. The lavender flowers are ground in a coffee grinder and added to both the dough itself and the white chocolate glaze. The cookies are made by cutting the dough into circles. To do this, shape the dough into a neat, even log, chill it in the refrigerator, and then cut it into crosswise slices. This method is faster and more economical than traditional cutting with a circle cutter. Drizzle the finished cookies with fragrant white chocolate glaze and decorate with sprinkles in various shades of purple.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cookie
- 3 tablespoons dried lavender
- 3/4 cup granulated sugar
- 220 g butter, room temperature
- 1/4 cup powdered sugar
- 0.5 tsp salt
- 0.5 tsp vanilla extract
- 2 large egg yolks
- 2 cups premium flour
Glaze
- 100 g white chocolate, finely chopped
- 2 tbsp. low-fat cream
- Various purple sprinkles
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Cooking the dish according to the recipe:
- In a spice grinder or coffee grinder, grind the lavender until finely ground. Transfer 1/4 teaspoon to a small bowl; set aside for the glaze. Add 1/4 cup sugar to the remaining lavender in the coffee grinder and grind to a powder.
- In a large bowl, beat the butter, lavender sugar, remaining 1/2 cup sugar, powdered sugar, salt, and vanilla with a mixer on medium speed until fluffy, about 2 minutes. Add the egg yolks and beat, scraping down the sides of the bowl, for about 1 minute. Reduce mixer speed to low; add the flour and beat until combined, 1 to 2 minutes.
- Divide the dough between 2 large sheets of plastic wrap and shape each piece into a compact log 25 cm long. Wrap each log in plastic wrap and refrigerate for 2-24 hours.
- Position oven racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). Line two baking sheets with parchment paper. Unroll one log of dough and cut into rounds just under 1 cm thick. Place them on the prepared baking sheets, spacing them 2 inches apart.
- Bake, rotating the baking sheets halfway through, until the cookies are golden brown around the edges, 20-24 minutes. Cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely. Repeat with the remaining log.
- Prepare the glazeIn a bowl set over a saucepan of simmering water (the bowl should not touch the water), combine the white chocolate, heavy cream, and the reserved 1/4 teaspoon ground lavender, stirring until the chocolate has melted, about 5 minutes. Remove the bowl from the saucepan and let it sit until the glaze thickens slightly, 5 to 10 minutes. If the glaze becomes too thick to drizzle, reheat it over simmering water, stirring occasionally. Drizzle the glaze over the cookies and sprinkle with purple sprinkles. Let it set for about 2 hours.
Categories:
recipe / Mixer / Desserts / Cookie / Food Network - recipes
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