Day 10 … Brown Sugar Wafers with Lemon Lavender Glaze

I like to throw a curveball into the mix every once in a while and today, as we near the end of the 12 Days of Cookies, that is a floral flavor. Last year I included a really nice Cardamom Rose cookie in the mix, using dried rose petals and a hint of rose water. It was an interesting and rather pretty flavor to disrupt the expected holiday combinations of spice and fruit and it was lovely too. I was happy with the new addition so this year, I’ve got a lavender entry. Why not? For Day 10 of the 12 Days of Cookies, a.k.a. One Dough/Many Cookies, we have a Brown Sugar Wafer with Lemon Lavender Glaze.

Every few years my friend Meme throws a fancy cookie exchange with a mix of her society and pastry chefs friends. It’s pretty fun, Meme is such a delight and we all look forward to our box of take home treats. One year, a pastry chef friend brought a beautiful brown sugar cookie slicked with a lemony lavender glaze and that is what inspired today’s entry.

To the basic dough, add some brown sugar and a little lemon zest. Form the dough into a log for a slice-and-bake cookie or if you wanted to get fancy, roll the dough thin and cut pretty shapes. The glaze is milk based and infused with lavender buds to give it just a hint of that floral essence. The mixture is strained then mixed with powdered sugar and lemon juice for a delicious and rather interesting glaze sure to perk up sleepy holiday palates.

Now here’s the thing about lavender: use too much and you will conjure up visions of potpourri and bars of soap. I once made lavender marshmallows with WAY too much that were better suited for my sock drawer than anything else. Moderation is key here. Not sure where to find lavender? Well, online of course (The Spice House or Amazon) but check the bulk section of Whole Foods or I’ve even seen it in the bulk section of my local grocery store. I prefer to buy it in a store because you can get just a small bit and more importantly, you can smell it first to make sure it’s nice and fragrant. Be sure to sprinkle a few buds on the cookie before the glaze dries because it’s just so pretty.

STRESS THERAPY BAKING FACTOR: DEEP BREATHS. We’re getting there. Now is the time to breath, relax and remember that if we don’t get it all done, it will be ok. Lavender has relaxing, aromatheraputic properties, right? Now, more than ever, you probably need them. I certainly do. The scent of lavender makes me happy, reminding me of big, endless fragrant fields in the south of France and brings my blood pressure down. Now put that into a cookie and it’s a win-win all around!

2016 One Dough/12 Days of Cookies lineup: Jam Thumbprints, Mexican Chocolate Crinkles, Butter Rum Bars, Cranberry Pistachio Coins, Candied Ginger Spice Buttons, Russian Tea Cakes, Rosemary Apricot Shortbread, Chocolate Hazelnut Buttons, Dark Chocolate Mocha Sandwich Cookies, Coconut Lime Sticks, Pecan Triangles, Peppermint Crisps

2017 One Dough/12 Days of Cookies lineup: Cream Cheese Wreaths, Raspberry Linzer Bars, Lemon Poppyseed Buttons, Chocolate Cocoa Nib Wafers, Mexican Wedding Cookies, Orange Sandwich Cookies, Raspberry Chocolate Drops, Blueberry Lime Buttons, Cardamom Rose Coins, Banana Walnut Bars, PBJ Sandwich Cookies, Bourbon Glazed Fruitcake Buttons

2018 One Dough/12 Days of Cookies lineup to date:
Basic Butter Cookie Dough
Day 1: Jam Streusel Tarts
Day 2: Cinnamon Sugar Pinwheels
Day 3: Orange Sesame Crisps
Day 4: Almond Raspberry Strips
Day 5: Peppermint Brownie Bars
Day 6: Pecan Tassies
Day 7: Lemon Cornmeal Biscotti=
Day 8: Date Nut Swirls
Day 9: Black Walnut Cookies with Maple Glaze

DAY 10: BROWN SUGAR WAFERS WITH LEMON LAVENDER GLAZE

Basic butter cookie dough, room temperature – recipe here

1. For the cookies: In the bowl of a standing mixer fitted with the paddle attachment, combine the butter cookie dough, brown sugar, baking soda and lemon zest on medium until well combined.
2. Divide the dough into manageable pieces and roll into 3 ½ inch log 1 ¾” logs (1/8 batch = 2 pieces, ¼ batch = 4 pieces, ½ batch = 8 pieces0
3. Wrap tightly in plastic wrap and chill for several hours or overnight until firm.
4. Preheat the oven to 350°F and line sheet pans with parchment paper.
5. With a sharp thin knife, cut the log into ¼” rounds, rotating the log frequently to keep from getting a flat spot. If the dough was frozen, give it a few minutes to soften just a little before slicing. If you’re having trouble getting nice, clean slices let the dough warm for a minute or two. If the dough is too warm and the slices are misshapen, place back in the refrigerator for ½ hour.
6. Slice the logs into ¼” thick slices and place 1” apart on the prepared sheet pans.
7. Bake until lightly golden brown and just firm to the touch – 10-12 minutes.
8. Let cool completely.
9. For the glaze: in a small saucepan, combine the milk and the lavender and bring to a boil.
10. Turn off the heat, cover with plastic wrap and let infuse for 15 minutes.
11. In a medium bowl, add the powdered sugar and lemon juice and strain the milk into the bowl. Discard the lavender.
12. Whisk until smooth.
13. Spoon and spread about ¼ teaspoon of the glaze on each cookie and sprinkle with a few dried lavender buds while the glaze is still wet.
14. Set aside to allow the glaze to set, about 1 hour. Store in airtight containers between sheets of parchment.
15. Do ahead: it’s best to make and freeze the dough logs and bake as needed rather than freeze baked cookies. Frozen dough will keep up to 3 months.

 

Advertisement