Our Lemon-Lavender Sablés are a toothsome rendition of the traditional French Butter Cookie.
Makes about 18 cookies
- 1 cup granulated sugar
- 3 teaspoons lightly packed lemon zest, divided
- 1½ teaspoons culinary lavender
- 1 vanilla bean, split lengthwise, seeds scraped, reserved, and divided
- 1 cup unsalted butter, softened
- ⅓ cup confectioners’ sugar
- 1 teaspoon kosher salt
- 1 large egg yolk
- 2¼ cups all-purpose flour
- ½ cup blanched almond meal
- In the work bowl of a food processor, pulse granulated sugar, 1 teaspoon lemon zest, lavender, and half of vanilla bean seeds until lavender is finely ground and mixture is combined. Place lavender sugar in a medium bowl.
- In the bowl of a stand mixer fitted with paddle attachment, beat butter at medium-low speed until creamy, about 1 minute. Add ¼ cup lavender sugar, confectioners’ sugar, and salt, beating until smooth, about 1 minute. Add egg yolk, remaining 2 teaspoons lemon zest, and remaining half of vanilla bean seeds, beating until combined, about 1 minute.
- In a medium bowl, whisk together flour and almond meal. Add flour mixture to butter mixture in two additions, beating until just combined.
- Place dough between two large pieces of parchment paper, and roll to ½-inch thickness. Refrigerate dough between parchment until set, about 1 hour.
- Preheat oven to 325°. Line 2 baking sheets with parchment paper.
- Using a 2⅛-inch round fluted cutter dipped in flour, cut dough, and place on prepared pans at least 1 inch apart. Reroll dough scraps between parchment as necessary; freeze until set, about 5 minutes, before cutting dough again.
- Bake until bottom edges turn golden, 16 to 20 minutes. Let cool on pan for 1 minute.
- Place remaining lavender sugar on a large plate and, using a spatula, place cookies a few at a time in sugar, covering tops and sides. Place on a wire rack to let cool completely.
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