Lavender and Lime S'mores

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Serves 15 (1 s'more each).

All you need:

2/3 c. Hy-Vee all-purpose flour
2/3 c. Hy-Vee cornstarch
1 tsp dried lavender blossoms
1/4 tsp Hy-Vee baking powder
1/4 tsp Hy-Vee salt
6 tbsp Hy-Vee butter, softened
1/3 c. Hy-Vee sugar
2 eggs yolks
5 tbsp lime curd, divided
15 Hy-Vee large marshmallows

All you do:

For cookies, stir together flour, cornstarch, lavender, baking powder and salt; set aside.
In a large mixing bowl, beat butter on medium for 30 seconds. Beat in sugar until mixture is light and fluffy. Beat in egg yolks until combined. Beat in as much flour mixture as you can with the mixer. Stir in any remaining flour mixture. Form dough into a ball, kneading until smooth (mixture may appear crumbly at first, but it will come together as you work with it). Wrap dough in waxed paper or plastic wrap and refrigerate for 30 minutes.
Preheat oven to 350 degree. Line cookie sheets with parchment paper; set aside.
On a well-floured surface, roll dough 1/8-inch-thick. Cut the dough into 2-inch squares. Place cutouts 1 inch apart on prepared cookie sheets. Bake for 8 to 10 minutes or until the bottoms are very lightly browned. Transfer to wire racks; cool. Repeat with remaining dough.
To assemble s'mores, spread half the cookies with 1 teaspoon lime curd each. Top each with one large marshmallow. Use a hand-held torch to toast the marshmallows. (Or place cookie stacks on a foil-lined baking sheet and broil 4 inches from heat for 30 to 60 seconds.) Top with another cookie.

Nutrition information per serving:
Calories: 150
Carbohydrate: 24g
Cholesterol: 40mg
Dietary Fiber: 0g
Fat: 6g
Protein: 1g
Saturated Fat: 3.5g
Sodium: 60mg
Sugars: 13g
Trans fats: 0g

Daily nutritional values:
4% vitamin A
0% vitamin C
0% calcium
2% iron