Lavender Tea Cakes | America's Test Kitchen

Name: Lavender Tea Cakes | America's Test Kitchen
Total time: 120 min
Ingredients: ⅔ cup (4⅔ ounces/132 grams) plus 2 tablespoons granulated sugar; 8 tablespoons unsalted butter, 6 tablespoons cut into 6 pieces and softened, 2 tablespoons melted; 1 cup (5 ounces/142 grams) all-purpose flour; ½ teaspoon salt; ½ teaspoon baking powder; ¼ teaspoon baking soda; 1½ teaspoons dried lavender; ¼ cup buttermilk, room temperature; 1 teaspoon vanilla extract; 2 large eggs, room temperature; 1 vanilla bean; 1¾ cups (7 ounces/198 grams) confectioners' sugar; 2-4 tablespoons milk

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With tender, buttery interiors and fine, crisp exteriors, these lavender-infused tea cakes are a sophisticated treat.

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Ingredients

⅔ cup (4⅔ ounces/132 grams) plus 2 tablespoons granulated sugar
8 tablespoons unsalted butter, 6 tablespoons cut into 6 pieces and softened, 2 tablespoons melted
1 cup (5 ounces/142 grams) all-purpose flour
½ teaspoon salt
½ teaspoon baking powder
¼ teaspoon baking soda
1½ teaspoons dried lavender
¼ cup buttermilk, room temperature
1 teaspoon vanilla extract
2 large eggs, room temperature
1 vanilla bean
1¾ cups (7 ounces/198 grams) confectioners' sugar
2-4 tablespoons milk