Lavender Sable Cookies

Note the recipe requires a minimum of 2 hours inactive chill time, included in the prep time above.

In a food processor (or with a mortar and and pestle), grind together the sugar and dried lavender. You don’t have to grind it to a powder, just enough to break up the pieces of lavender. If you don’t have a food processor, you can add the lavender without grinding it, though the flavor won’t be as developed. Alternately, you could leave out the lavender altogether, and make some delicious vanilla sables.

Whisk together the butter and lavender-sugar until light and fluffy. Whisk in the vanilla. Set aside.

Sift together the flour and salt. Fold the dry ingredients into the butter mixture, until it just comes together. Do not over-mix.

Turn the dough onto a piece of wax paper or plastic wrap. Shape the dough into two logs, about 2 inches wide, and wrap them in the paper. Roll the logs slightly, to make them cylindrical. You could also refrigerate the dough in a disk, then roll it out to make cut-out cookies.

Refrigerate the dough for at least two hours, or overnight.

Preheat the oven to 350 F. Unwrap the dough and get ready for assembly. Sprinkle the granulated sugar on a cutting board a tabletop, and roll the dough log in the granulated sugar.

Slice the dough into about ¼-inch thick disks. Place onto a parchment-lined (or greased) cookie sheet, spacing about an inch apart and bake for about 10-12 minutes, or until the cookies turn golden brown around the edges. Let them cool completely.

If desired, decorate the cookies with melted chocolate. Place a stencil over the cookies, and with a small brush, paint over it with melted chocolate

Adapted from the Pierre Herme Pastries cookbook.