Description
Buffalo Chicken Dip Egg Rolls are a unique twist on a classic appetizer. They feature a creamy, spicy chicken dip wrapped in a crispy egg roll shell.
Ingredients
Scale
- 2 ¼ cups / 270 g / 9.5 oz all-purpose flour, spoon and leveled
- 2 tbsp / 10 g / 0.6 oz cornstarch
- 1/2 teaspoon baking powder
- 2 sticks / 225 g / 8 oz salted butter, at cool room temperature
- 3/4 cup / 150 g / 5.3 oz granulated sugar
- 2 tbsp lemon zest (from about 3 medium lemons)
- 2 tbsp dried culinary lavender buds
- 1 large egg, at a cool room temperature
- 1 ½ cups / 180 g / 6.3 oz powdered sugar, sifted
- 2 to 3 tbsp fresh lemon juice
- 1/2 tsp lavender extract (optional)
- 3 to 4 drops of purple food coloring
- lavender buds, to garnish, if desired
- lemon zest, to garnish, if desired
Instructions
- Preheat your oven to 350°F / 180°C / gas mark 4 and line 2 baking sheets with parchment paper to prevent sticking.
- Whisk together the flour, cornstarch, and baking powder in a small bowl, then set aside.
- Using a stand mixer with a paddle attachment or electric mixer, cream the butter, granulated sugar, lemon zest, and dried lavender on medium speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl to ensure even mixing.
- Mix in the egg thoroughly until fully combined and smooth.
- Lower the mixer speed and add the flour mixture gradually, mixing until just combined; the dough will feel slightly dry to the touch.
- Using a small cookie scoop, place 1-tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Gently press each dough ball with your palm to flatten them to approximately 1/3 inch (1 cm) thick for even baking.
- Bake one cookie sheet at a time for 12 to 15 minutes. The cookies are done when the centers are set and the edges start to turn golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- In a medium bowl, whisk together the sifted powdered sugar, lemon juice, and lavender extract until thick but pourable. Add the purple food coloring to achieve the desired tint.
- Spoon the glaze over each cooled cookie, and optionally sprinkle with lavender buds and lemon zest. Allow the glaze to set for 30 minutes before serving.
- Keep the cookies in an airtight container at room temperature for up to 4 days, separating layers with sheets of wax paper to prevent sticking.
Notes
- Store cookies in an airtight container.
- Use fresh ingredients for the best flavor.
- Adjust the lavender extract to your taste.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10 g
- Sodium: 80 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0 g
- Protein: 1.5 g
- Cholesterol: 30 mg