Simple diced cookies thanks to dried lavender flowers acquires a sophisticated taste with floral notes and amazing the aroma. Lavender flowers are ground in a coffee grinder and added as in the dough itself, and the icing of white chocolate. Cookies are preparing by slicing the dough into circles. To do this, it is formed in a flat neat log, freezes in the refrigerator and cut into transverse slices. This method is faster and more economical than traditional cutting by round cutting. Sprinkle the finished cookies fragrant white chocolate icing and decorate with sprinkles of different оттенков фиолетового цвета. 
Time: 2 час.50 minutes Difficulty: easy Quantity: 36 cookies In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Biscuit
- 3 tbsp. l dried lavender
- 3/4 Art. granulated sugar
- 220 gr butter, room temperature
- 1/4 Art. powdered sugar
- 0.5 tsp salt
- 0.5 tsp vanilla extract
- 2 large egg yolks
- 2 tbsp. premium flour
Glaze
- 100 gr. white chocolate, finely chopped
- 2 tbsp. l nonfat cream
- Various purple sprinkles
Recipes with similar ingredients: premium flour, chocolate white, cream, icing sugar, lavender
Recipe preparation:
- In a spice mill or coffee grinder, grind lavender to finely ground. Pour 1/4 tsp. in a small bowl; set aside for glaze. Add to the remaining lavender in a coffee grinder 1/4 tbsp. sugar and grind until powder.
- In a large bowl with a mixer, whisk creamy at medium speed oil, lavender sugar, the remaining 0.5 tbsp. sugar, icing sugar, salt and vanilla until lush, about 2 minutes. Add egg yolks and beat, scraping the mixture down from the walls of the bowl, about 1 minute. Reduce mixer speed to low; add flour and knead the dough, 1-2 minutes.
- Spread the dough into 2 large sheets of plastic wrap and form each piece into a compact log 25 cm long. Wrap each log in a film and put in the refrigerator for 2-24 hours.
- Place the grills in the upper and lower third of the oven and preheat the oven to 175 ° C. Cover 2 parchment baking sheets paper. Expand one log from the dough and cut into circles a little less than 1 cm thick. Lay them on prepared baking sheets at a distance of 5 cm from each other.
- Bake by swapping pans in the middle of baking, until cookies will not turn golden around the edges, 20-24 minutes. Cool in 5 minutes on a baking sheet, then transfer to wire rack to cool completely. Repeat the same with the remaining log of test.
- Prepare the icing: in a bowl set above pan with boiling water (bowl should not touch water), mix white chocolate, cream and delayed 1/4 tsp ground lavender stirring until the chocolate melts, about 5 minutes. Remove the bowl from pots and let stand until the icing thickens a little, 5-10 minutes. If the glaze becomes too thick and does not work sprinkle, warm it, stirring, over boiling water. Sprinkle glaze cookies and sprinkle with purple sprinkles. Leave freeze for about 2 hours.
