At Craftsman & Wolves, Chef William Werner turns a simple cookie into an elegant treat. His lavender shortbread wreaths, decorated with royal icing and dried flowers, are a holiday favorite. Because they’re only sold at Christmas, I recreate them at home. These lavender sandwich cookies filled with lemon curd are ideal for brunches, afternoon tea, and showers. The bright, tangy lemon curd complements the subtle floral note of lavender. Instead of royal icing, the buttery cookies are finished with a light dusting of confectioners’ sugar. I usually divide the work over two days so the dough and curd have time to chill and set properly before baking and assembling. To see more of Jenn’s recommended spots in San Francisco, check her guide on bakeries.
Lavender Sandwich Cookies with Lemon Curd Filling
Makes about 30 sandwich cookies
Ingredients
- 2 cups (250 grams) all-purpose flour
- ¾ teaspoon (2.25 grams) kosher salt
- ¾ cup (170 grams) unsalted butter, softened
- ½ cup plus 2 tablespoons (124 grams) granulated sugar
- 1 teaspoon (2 grams) dried culinary lavender, coarsely ground or finely chopped
- 1 large egg yolk (19 grams)
- 1 teaspoon (4 grams) pure vanilla extract
- Confectioners’ sugar, for dusting
- Lemon Curd Filling (recipe follows)
Instructions
- Whisk the flour and salt together in a medium bowl and set aside.
- In a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar, and lavender on medium speed for about 2 minutes, until light and fluffy. Scrape down the bowl sides as needed.
- Add the egg yolk and vanilla and mix on low for 15 to 30 seconds until just incorporated. It may not be fully combined; avoid overwhipping the eggs. Scrape the bowl again.
- Add the flour mixture in two additions, mixing on low for about 30 seconds each time until just combined. After the second addition, scrape the bowl to incorporate any remaining flour.
- Divide the dough into two equal portions on your work surface and shape each into a round disk. Wrap each disk in plastic wrap and refrigerate until firm, at least 3 hours or overnight.
- Preheat the oven to 350°F (180°C). Line rimmed baking sheets with parchment paper.
- Unwrap one disk and roll it to a ¼-inch thickness. If too firm, let it rest until pliable but still cold; if too soft, chill on a parchment-lined sheet pan for 5 to 10 minutes before continuing.
- Use a 2¼-inch fluted round cutter to cut cookies. Reroll scraps and arrange cookies on a sheet pan with about 1 inch between each.
- For the cookie tops, use a ¾-inch round cutter or piping tip to stamp out centers from half of the cookies. Remove excess dough with a toothpick if needed.
- Repeat with the second dough disk. You should have about 30 tops with centers cut out and 30 bottoms.
- Bake trays on the middle oven rack for 8 to 10 minutes, rotating the pan halfway through, until the edges are golden. Cool on the pan for 5 minutes, then transfer to a rack to cool completely.
- To assemble, place the cookie tops on a sheet pan and dust them with confectioners’ sugar. Flip the cookie bottoms so the flat side is up and spoon about 1½ teaspoons of chilled Lemon Curd Filling into the center of each, leaving a ½-inch border. Alternatively, use a piping bag fitted with a small round tip to fill each cookie. Quickly place the powdered tops over the curd and press gently to sandwich. Serve immediately.
3.5.3226
Lemon Curd Filling
Makes 1 cup
Ingredients
- ½ cup (100 grams) granulated sugar
- 1 tablespoon (8 grams) cornstarch
- ¼ teaspoon kosher salt
- ½ cup (120 grams) fresh lemon juice (about 3 to 4 lemons)
- 2 large eggs (100 grams)
- 2 large egg yolks (37 grams)
- 1 tablespoon (2 grams) finely grated lemon zest
- ¼ cup (57 grams) cold unsalted butter, cubed
Instructions
- Set a fine-mesh sieve over a medium bowl and set aside.
- In another medium bowl, whisk together the sugar, cornstarch, and salt. Gradually whisk in the lemon juice until the cornstarch dissolves. Add the eggs and yolks and whisk until blended.
- Place the bowl over a saucepan of simmering water (making sure the bowl doesn’t touch the water). Cook, whisking constantly, until the mixture thickens, about 3 to 4 minutes, then whisk vigorously for 1 more minute until it reaches a pudding-like consistency. Remove from the heat.
- Press the curd through the sieve into the prepared bowl. Whisk in the lemon zest and then the cold butter, a few pieces at a time, allowing each addition to melt before adding more. Let the curd cool to room temperature.
- Once cooled, press plastic wrap directly onto the curd surface to prevent a skin from forming. Refrigerate until fully chilled and set, at least 6 hours.
3.5.3226