For the Madeleines
Melt ½ cup + 1 tablespoon of unsalted butter.
Add ⅔ cup + 2 tablespoon of granulated sugar, 2 room temperature eggs and 1 egg yolk to a large bowl. Beat the eggs and sugar on high with an electric mixer for 5-8 minutes, or until the mixture is pale yellow and shiny. This step helps to ensure the tops of the madeleines dome properly.
Next add in 1 teaspoon of vanilla and mix just until combined.
Cut open 3 Earl Grey tea bags or loose tea and add the tea leaves to a food processor. Grind the tea to ensure no large leaves are left.
In a small bowl sift together 1 cup + 2 tablespoon of all purpose flour, ¾ teaspoon of baking powder, ¼ teaspoon of salt and the tea leaves.
Slowly add the dry ingredients to the egg/sugar mixture and fold in until everything is combined.
Next pour in the cooled but still liquid butter and 2 tablespoon heavy cream and fold in just until combined. Don't over mix the batter.
Cover the bowl with plastic wrap and chill in the fridge for 1 hour.
Preheat the oven to 350 degrees. Transfer the batter to a piping bag. Brush melted butter into each madeleine mold. Pipe about 1- 1 ½ tablespoon of batter into each mold.
Bake the madeleines for 12-14 minutes until they have domed.
Remove them from the oven and let them cool in their pan for a few minutes, then transfer them to a cooling rack to completely cool.
Frosting Directions:
While they cool make the icing by combining 2 cups of sifted powdered sugar and 3-4 tablespoons of heavy cream or half and half. The icing should be thick. Grind the lavender in a grinder or a small food processor. Fold in as much lavender per taste. Frost cooled cookies.