Lemon-Lavender Sable
Sara McKeever
A truly wonderful cookie! My absolute favorite of all time.
ingredients
- 1.5 cups and 1.5 tablespoons all purpose flour
- 3 tablespoons cornstarch
- 1 tablespoon dried lavender
- 14 tablespoons unsalted butter
- 3/4 cup confectioner sugar
- pinch of salt
- 1 egg yolk
- zest from 1 1/2 lemons
directions
- 1
1. Beat butter on medium-low speed until smooth
- 2
2. Add confectioner’s sugar
- 3
3. Add egg yolk, salt, lavender and lemon zest
- 4
4. Slowly add flour and cornstarch until just incorporated
- 5
5. Divide dough into two balls and wrap individually, chill 30 minutes
- 6
6. Form each piece of dough into a log that is about 1 to 1 1/4 inches in diameter
- 7
7. Wrap logs in plastic wrap and chill dough for 2 hours in refrigerator
- 8
8. Preheat oven 350 F
- 9
9. Slice log into 1/4 inch thick cookies
- 10
10. Bake 8-10 minutes
notes
Dough logs can be wrapped airtight and kept refrigerated for up to 3 days or stored in freezer for up to 1 month
Source: Sara McKeever
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