8/14/2019 Lavender Milano Cookies

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Lavender Milano CookiesAdapted from Gale Gand

Cookie12 tablespoons (170grams/ 6 oz) unsalted butter, softened2 1/2 cups (312.5 grams/ 11.02 oz) powdered sugar 

7/8 cup egg whites (from about 6 eggs)2 tablespoons vanilla extract1 tablespoon lemon extract1 1/2 cups (187.5grams/ 6.61 oz) all purpose flour 

Ganache Filling 1/2 cup heavy cream8 ounces semisweet chocolate, chopped1 tablespoon ground culinary lavender 

Preheat the oven to 350 degrees F. In a mixer with paddle attachment cream the butter and thesugar. Add the egg whites gradually and then mix in the vanilla and lemon extracts. Add theflour and mix until just well mixed.

Use a teaspoon to spoon batter onto parchment lined sheets. Spread with finger or use stencilto make milano shape, leaving 2″ between each cookie. Chill sheets briefly, then bake on thehighest possible oven rack for 10 minutes or until slightly golden brown around edges. Cool oncookie sheets.

To make ganache, scald cream and ground lavender in a small saucepan over medium heat.Pour over chopped chocolate and stir to combine. Let ganache cool and, while still soft, spreada small amount on one cookie and top with another.

17 and Baking | http://17andbaking.com/2009/07/27/lavender-fields-forever-milano-cookies-daring-bakers/