Be warned–these won’t last long in the cookie jar! Tender and soft, buttery and fragrant. Cake-style cookies remind us of tea time and shared times with friends and family–gatherings that are leisurely and special. We added dried lavender buds to bo…
h the cookie and the glaze. They add a floral dimension that complements the lemony glaze. (NOTE: be sure to buy culinary-grade dried lavender buds that haven’t been sprayed. Look for them online, at local spice shops, or at your local farmers’ market.) Uses KitchenAid® Stand Mixer and Sifter + Scale Attachment.
- Special Equipment: KitchenAid® Stand Mixer; KitchenAid® Sifter + Scale Attachment; Two large rimmed baking sheets; parchment paper; large pastry piping bag; round plain pastry tip (1/2-in/12-mm)
- Position one oven rack in the center of the oven and a second rack in the lower third. Preheat the oven to 350ºF/180ºC/gas 4. Line the rimmed baking sheets with parchment paper.
- Place the 1 cup butter in the bowl of your KitchenAid® Stand Mixer fitted with the flat beater. Attach the KitchenAid® Sifter + Scale Attachment to your mixer, and have the ingredient valve in the closed position. Weigh the sugar (7 pz), baking powder (0.28 oz), and salt (0.13 oz) in the ingredient hopper, taring the scale between ingredients. Turn the mixer to low speed, open the ingredient valve, and sift the sugar mixture into the mixing bowl. Cream the butter mixture until the sugar is incorporated, about 1 minute. Turn the mixer to medium, and beat until creamy, about 4 minutes. Stop the mixer.
|Calories180Calories from Fat70|
|% DAILY VALUE|
|Calories from Fat70|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.