Lemon Cookies With Blueberry Lavender Ice Cream

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Washington Post


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16 tablespoons (2 sticks) unsalted butter, at room temperature

1 cup superfine sugar

1/2 teaspoon sea salt

1 egg yolk

1 large egg

1/2 teaspoon lemon oil

2 teaspoons finely minced lemon zest

2 1/2 cups flour, plus more for dusting

2 cups whole milk

2 cups heavy cream, preferably not ultra-pasteurized

1 tablespoon dried lavender flowers (culinary variety)

4 large egg yolks

3/4 cup sugar

1 teaspoon sea salt

1 pint blueberries, preferably fresh

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