Lavender Milano Cookies Adapted from Gale Gand Cookie 12 tablespoons (170grams/ 6 oz) unsalted butter, softened 2 1/2 cups (312

.5 grams/ 11.02 oz) powdered sugar 7/8 cup egg whites (from about 6 eggs) 2 tablespoons vanilla extract 1 tablespoon lemon extract 1 1/2 cups (187.5grams/ 6.61 oz) all purpose flour Ganache Filling 1/2 cup heavy cream 8 ounces semisweet chocolate, chopped 1 tablespoon ground culinary lavender Preheat the oven to 350 degrees F. In a mixer with paddle attachment cream the butter and the sugar. Add the egg whites gradually and then mix in the vanilla and lemon extracts. Add the flour and mix until just well mixed. Use a teaspoon to spoon batter onto parchment lined sheets. Spread with finger or use stencil to make milano shape, leaving 2″ between each cookie. Chill sheets briefly, then bake on the highest possible oven rack for 10 minutes or until slightly golden brown around edges. Cool on cookie 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, spread a small amount on one cookie and top with another.

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

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