Lavender Lemon Sables

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My mother-in-law took a trip to Provence, oh, about ten years ago now.  She brought me back a large bag of cooking-grade lavender.  Now I have never done anything that required flowers in it, so it has sat in the back of my cupboard in a Ziploc for probably way too long.  I tried a couple of years ago to make lavender panna cotta, but misread the recipe and put double the amount in.  Way too strong. Fail.

But lately I’ve been wanting to try again.  Maybe because the year is turning cold and gray, I’d like a little floweriness in my days.  This time I wanted to make cookies though, since if I messed up, it wouldn’t be such a process.  Shaina’s blog popped up and I saw her French-cookie-inspired creations, complete with one of my favorite things, lemon zest!

Lavender-Lemon Sable Cookies

 2 sticks (1 cup) unsalted butter, softened (European-style butter is preferred)
½ cup granulated sugar
¼ cup confectioners’ sugar
½ teaspoon sea salt
2 lemons, zested
¼ teaspoon dried lavender
2 large egg yolks
2 cups flour
For the glaze
1¼ cups confectioners’ sugar
2-3 tablespoons fresh lemon juice (from the zested lemons)
1 tablespoon lemon zest
½ teaspoon dried lavender
  1. Using a hand mixer or a stand mixer with the paddle attachment, beat the butter until creamy. Add in the granulated sugar, confectioner’s sugar, salt, lemon zest, and the lavender and beat until smooth.
  2. Add in the egg yolks and beat until well blended. Then add all the flour at once. Mix until the flour has been incorporated being careful not to overmix. The dough should look crumbly like wet sand.
  3. Scrape the dough into a ball in the bowl you mixed it in. Cover and place in the refrigerator for at least 1 hour.
  4. Once the dough has chilled, preheat the oven to 350ºF. Remove the dough from the refrigerator and roll it out on a lightly floured surface to ¼” thick.
  5. Using a 2″ cookie or biscuit cutter, cut 2″ rounds from the dough. Place on a parchment-lined baking sheet 1″ apart. Once the sheet is filled with cookie dough, slide it into the freezer for 10 minutes. Repeat with all cookie dough and sheets.
  6. Remove the sheet from the freezer and place it immediately into the oven. Bake for 15-18 minutes, just until centers are set, but edges are not browning. Remove from the oven and allow to cool on the baking sheet.
  7. When the cookies are still warm but not hot, mix together the glaze. Sift the confectioners’ sugar to remove lumps, and then stir in the lemon juice until desired consistency is reached. The glaze should be thick, but not stiff. Stir in the lemon zest and lavender.
  8. Using a small spoon, apply a small teaspoon-sized bit of glaze to the center of each cookie. Use the back of the spoon to spread it across the cookie’s surface. Allow the glaze to set completely before serving or packaging. Makes approximately 48 cookies.

 

Enjoy flowery, buttery, lemony, summery cookies…and thank my mother-in-law for bringing me lavender.

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