Molly has been making these cookies for years. This year however the cookies were over the top scrumptious!! They would have won multiple green clover trophy’s at any 4-H county fair.. Bessy watch out!

So to mend your curiosity I’ll fill you in why I’m calling them “adult pop tarts”… you remember when you were a kid and how pop tarts, especially right out of the toaster, were so damn good?! The sweet sugar glaze, tender dough and tart jam made any kid do back flips until dad came home. I took one bite of these cookies and was transpotred to 1436 Pickering Place, where I spent many mornings in my winnie the pooh jammies watching huckleberry finn and eating warm pop tarts.

In this application, Molly used a garden variety Italian sour cherry jam instead of a more rounded softer fruit and along with the floral lavender made for the best pop tarts I’ve ever experienced.. try them and you too will giggle with happiness!

Lavender Cookies with Sour Cherry Jam

These delicate sandwich cookies are like sophisticated adult pop tarts. Tender, sweet and tart.

Makes 3 dozen cookies

Ingredients
3 cups plus 2 tablespoons all purpose flour
1 teaspoon salt1 1/2 cups (3 sticks) unsalted butter, room temperature
1 cup plus 2 tablespoons sugar
6 large egg yolks
1 teaspoon vanilla extract1 tablespoon dried lavender blossoms
1 cup sour cherry jam
1 1/2 cups powdered sugar
1/2 cup lavender syrup
1/2 teaspoon (or more) water

Instructions
Whisk flour and salt in medium bowl. Using electric mixer, beat butter and sugar in large bowl until smooth. Add egg yolks 1 at a time, beating until blended after each addition. Add vanilla; beat 1 minute. Stir in flour mixture just to combine. Stir in lavender blossoms. Beat dough until creamy, about 2 minutes. Gather dough into ball. Divide dough into 4 portions; flatten each into disk. Wrap disks in plastic; refrigerate overnight. (Can be made 2 days ahead. Keep chilled.)

Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Working with 1 disk at a time, roll dough out on lightly floured surface to 1/8-inch thickness. Using 2 1/2-inch round cookie cutter, cut out cookies. Transfer to prepared sheets, spacing 1 inch apart. Gather scraps and roll out on lightly floured surface; cut out more cookies. Repeat until all dough is used. Bake cookies until light golden, about 9 minutes. Let cool completely on sheet.

Spread about 1 teaspoon jam on flat side of 1 cookie; top with flat side of another cookie, forming sandwich. Repeat with remaining cookies and jam.Whisk powdered sugar, lavender syrup, and 1/2 teaspoon water in medium bowl to blend, adding more water as needed by 1/2 teaspoonfuls to form spreadable icing. Spread thin layer of icing atop each sandwich cookie. Let stand until set, about 1 hour. (Cookies can be made 1 day ahead. Store in airtight container in single layer at room temperature.)

This entry was posted on Monday, April 21st, 2008 at 2:16 pm and is filed under Sweet Treats. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.