Blueberry Lavender Cookies Julius Meinl Cafe Chicago Recipes

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BLUEBERRY LAVENDER COOKIES - JULIUS MEINL CAFE, CHICAGO



Blueberry Lavender Cookies - Julius Meinl Cafe, Chicago image

Perfect addition to an afternoon tea. Blueberry jam sandwiched between moist, buttery lavender cookies and topped with a pretty lavender icing. Published in Bon Appetit, March 2005.

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.).

Nutrition Facts : Calories 371.9, Fat 17.1, SaturatedFat 10.3, Cholesterol 110.6, Sodium 143.8, Carbohydrate 52.1, Fiber 0.8, Sugar 31.1, Protein 3.3

LAVENDER COOKIES



Lavender Cookies image

I am a wedding and event planner and one of my brides served these unusual cookies at her reception, so I had to have this lavender butter cookies recipe. You can guess what her wedding color was! -Glenna Tooman, Boise, Idaho

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 6 dozen.

Number Of Ingredients 10

1/2 cup butter, softened
1/2 cup shortening
1-1/4 cups sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2-1/4 cups all-purpose flour
4 teaspoons dried lavender flowers
1 teaspoon baking powder
1/2 teaspoon salt

Steps:

  • Preheat oven to 375°. Cream butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. In a separate bowl, whisk flour, lavender, baking powder and salt; gradually beat into creamed mixture. , Drop by rounded teaspoonfuls 2 in. apart onto baking sheets lightly coated with cooking spray. Bake until golden brown, 8-10 minutes. Cool 2 minutes before removing to wire racks. Store in an airtight container.

Nutrition Facts : Calories 54 calories, Fat 3g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 35mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

BLUEBERRY COOKIES



Blueberry Cookies image

Here's a recipe from Upstate New York. Very simple to make and my family really enjoys them.

Provided by Pamela Cristaino

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Yield 12

Number Of Ingredients 9

2 ½ cups all-purpose flour
2 teaspoons baking powder
1 pinch salt
½ cup butter
1 cup white sugar
2 eggs, beaten
½ teaspoon lemon extract
½ cup milk
1 cup fresh blueberries

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheet.
  • Sift together flour, baking powder and salt.
  • In a large bowl, cream butter or margarine with sugar. Beat in eggs and lemon flavoring. Mix in milk and flour mixture alternately in three parts, starting with the milk. Gently mix in blueberries.
  • Drop batter by tablespoons onto prepared sheets 1 1/2 inches apart.
  • Bake 12 to 15 minutes.

Nutrition Facts : Calories 251.9 calories, Carbohydrate 39 g, Cholesterol 52.1 mg, Fat 9 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 5.3 g, Sodium 152.2 mg, Sugar 18.5 g

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