Lemon-Lavender Sablés

Lemon-Lavender SablésOur Lemon-Lavender Sablés are a toothsome rendition of the traditional French Butter Cookie.

Lemon-Lavender Sablés
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
  1. 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.
  2. 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.
  3. In a medium bowl, whisk together flour and almond meal. Add flour mixture to butter mixture in two additions, beating until just combined.
  4. Place dough between two large pieces of parchment paper, and roll to ½-inch thickness. Refrigerate dough between parchment until set, about 1 hour.
  5. Preheat oven to 325°. Line 2 baking sheets with parchment paper.
  6. 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.
  7. Bake until bottom edges turn golden, 16 to 20 minutes. Let cool on pan for 1 minute.
  8. 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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