Posted on May 11th, 2013 @ 12:57 am
I saw this recipe some time ago, and thinking of baking a batch and of course my baking list is so long that I totally forgot all about it until 2 weeks ago, I had to bake some cookies for Malaika’s school. I decided to try out new recipes. So I picked this lemon rosemary sable.
It tasted just like shortbread cookies to me. Very crumbly, melt in your mouth type. I felt guilty every time I popped one in my mouth cause I knew how much butter I used. I decided to make one log with rosemary and another without. Instead of rolling the sable with rosemary, I chopped it into small pieces and mix it in the dough. The one with rosemary tasted pretty good.
225g unsalted butter, softened
1/2 cup granulated sugar
Zest of 1 1/2 lemons
1/4 cup confectioners’ sugar, sifted before measuring
3/4 teaspoon sea salt
2 large egg yolks, at room temperature
2 cups all-purpose flour.
For the decoration (optional):
1 egg yolk
6 tablespoons minced, fresh rosemary
1. With a mixer, beat the butter at medium speed until it is smooth and very creamy.
2. Mix the sugar and zest together in a bowl and rub them together with your fingers until you can smell the lemon and the sugar is moist.
3. Add the sugars and salt and beat until smooth and looking like velvet. You’re not going for fluffy and airy, so keep it to about 1 minute. Reduce the mixer speed to low and beat in 2 egg yolks, beating until well blended.
4. Pour in all the flour, and, at low speed, pulse the mixer about 5 times. Mix at low speed for about 30 seconds more. You only want to mix until the flour disappears into the dough. You don’t want the dough to come together into a ball. It should be clumpy and soft.
5. Pour the dough out on a work surface, bring it into a ball, and divide it in two. Shape each piece into a log about 9 inches long and 1 1/2″ wide. (When forming your logs, lay the dough on a piece of plastic wrap and use it to help form the log). Wrap the logs well and put them in the refrigerator for at least two hours. The dough can be refrigerated for 3 days or kept in the freezer for 1 month. (if frozen, let dough thaw a bit before slicing into cookies. If they crumble when you slice them, you can gently pinch them back together)
6. When it’s time to bake, center one baking rack in the oven and pre-heat the oven to 350 degrees. Line a baking sheet with a baking mat or parchment paper.
7. To apply the rosemary, whisk the egg yolk and brush it onto one log of chilled dough. Sprinkle the rosemary on a work surface and roll the log in the rosemary until somewhat covered. Trim the ends of the log if they are uneven and slice it into 1/3-inch-thick cookies.
8. Place the rounds on the baking sheet, leaving an inch of space between each cookie, and bake for 17 to 20 minutes, rotating the baking sheet at the halfway point.
Dorie says: “When properly baked, the cookies will be light brown on the bottom, lightly golden around the edges and pale on top”. Let the cookies rest a couple of minutes before carefully moving them to a cooling rack.
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