Hibiscus & Lemon Sablés
Serves: approximately 30
  • ½ cup unsalted butter, softened
  • ½ cup granulated sugar
  • 2 tablespoons plus 2 teaspoons confectioners’ sugar
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract
  • 2 large egg yolks, room temperature and divided
  • 1¼ cups all-purpose flour
  • 12 cubes lemon-hibiscus sugar cubes*, crushed
  1. In a large bowl, beat together butter, granulated sugar, confectioners’ sugar, and salt with a mixer at medium speed until smooth, approximately 2 minutes. Add vanilla extract and 1 egg yolk, beating until combined, approximately 1 minute. Add flour in two portions, beating just until combined after each addition.
  2. Turn out dough onto a lightly floured surface, and gently knead 3 to 4 times. Between 2 large sheets of parchment paper, roll dough to a ¼-inch thickness. Transfer dough with parchment to refrigerator. Refrigerate until set, at least 2 hours.
  3. Preheat oven to 325°. Line 2 baking sheets with parchment paper.
  4. In a small bowl, lightly whisk remaining 1 egg yolk. Using a 1½-inch round cutter dipped in flour, cut as many cookies as possible from dough, rerolling scraps as necessary. Brush edges of cookies with a thin layer of beaten egg, and roll edges in lemon hibiscus sugar. Place cookies at least ½ inch apart on prepared baking sheets. Freeze until set, approximately 15 minutes.
  5. Bake, in batches, until bottom edges of cookies are golden, 11 to 13 minutes. Let cool completely on baking sheets on wire racks. Store at room temperature for up to a day in an airtight container with layers separated with parchment paper.
Recipe by TeaTime Magazine at https://www.teatimemagazine.com/hibiscus-lemon-sables/