These simple sablé cookies are delightfully flavored with hibiscus and lemon.
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
- 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.
- 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.
- Preheat oven to 325°. Line 2 baking sheets with parchment paper.
- 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.
- 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.
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