Lavender cookies with white chocolate glaze

Ingredients:

Cookie

• 3 tablespoons dried lavender
• 3/4 cup granulated sugar
• 220 g butter, room temperature
• 1/4 cup powdered sugar
• 0.5 tsp salt
• 0.5 tsp vanilla extract
• 2 large egg yolks
• 2 cups premium flour

Glaze

• 100 g white chocolate, finely chopped
• 2 tbsp. low-fat cream
• Various purple sprinkles

Preparation:

1. In a spice grinder or coffee grinder, grind the lavender until finely ground. Transfer 1/4 teaspoon to a small bowl; set aside for the glaze. Add 1/4 cup sugar to the remaining lavender in the coffee grinder and grind to a powder.
2. In a large bowl, beat the butter, lavender sugar, remaining 1/2 cup sugar, powdered sugar, salt, and vanilla with a mixer on medium speed until fluffy, about 2 minutes. Add the egg yolks and beat, scraping down the sides of the bowl, for about 1 minute. Reduce mixer speed to low; add the flour and beat until combined, 1 to 2 minutes.
3. Divide the dough between 2 large sheets of plastic wrap and shape each piece into a compact log 25 cm long. Wrap each log in plastic wrap and refrigerate for 2-24 hours.
4. Position oven racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). Line two baking sheets with parchment paper. Unroll one log of dough and cut into rounds just under 1 cm thick. Place them on the prepared baking sheets, spacing them 2 inches apart.
5. Bake, rotating the baking sheets halfway through, until the cookies are golden brown around the edges, 20-24 minutes. Cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely. Repeat with the remaining log.
6. Prepare the glazeIn a bowl set over a saucepan of simmering water (the bowl should not touch the water), combine the white chocolate, heavy cream, and the reserved 1/4 teaspoon ground lavender, stirring until the chocolate has melted, about 5 minutes. Remove the bowl from the saucepan and let it sit until the glaze thickens slightly, 5 to 10 minutes. If the glaze becomes too thick to drizzle, reheat it over simmering water, stirring occasionally. Drizzle the glaze over the cookies and sprinkle with purple sprinkles. Let it set for about 2 hours.