The first time I tasted these cookies was at a tea party my friend organized. It’s a known fact among my friends that I only go to tea parties because they organize them. It’s not the party, it’s me. I easily get bored at parties. So the only way they could make me stay was if they feed me. When they fed me these cookies, I didn’t want to leave! Our friend over at Food For My Family has this to say about this recipe:
“A recipe for rich, decadent sablé cookies with a bright lemon and lavender glaze.”
When you make a dessert, make sure you saved some for yourself. You wouldn’t know how it would be received by the people to whom you would serve it too. This recipe is a guaranteed best seller.
You wouldn’t want to miss the reaction of your guests when you serve them these cookies!
Ingredients
2 sticks (1 cup) Kerrygold unsalted butter, softened (European-style butter is preferred)
½ cup Domino granulated sugar
¼ cup Domino confectioners’ sugar
½ teaspoon sea salt
2 lemons, zested
¼ teaspoon McCormick dried lavender
2 large Eggland’s egg yolks
2 cups Gold Medal flour
For the glaze
1¼ cups Domino confectioners’ sugar
2-3 tablespoons fresh lemon juice (from the zested lemons)
1 tablespoon lemon zest
½ teaspoon McCormick dried lavender
Instructions:
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.
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.
Scrape the dough into a ball in the bowl you mixed it in. Cover and place in the refrigerator for at least 1 hour.
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.
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.
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.
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.
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.
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Quick Tip: Serve with a cup of tea.
Thanks again to Food For My Family for this amazing recipe.
