Sable Cookies

Hurray for another order! Hansoul, a former co-worker of Saeyoung's, ordered a dozen chamomile apricot sable cookies. I love sable cookies. The dough is a little testy and the measurements have to be very precise, so precise that I prefer to use a digital scale but when it works the cookie is a very delicate, buttery, and not-too-sweet.

The chamomile apricot combination seems to be popular but while I was at it I thought I'd experiment and make other types of sable dough. Sable dough freezes perfectly for up to 3 months so when making it, it's probably smart to make in large quantities. I try to avoid extracts if possible and so when including ingredients like lavender or chamomile I buy the flowers dried and then grind them in a coffee grinder right before using. I think it makes a difference.

The types of sable dough made:

1. chocolate

2. lemon

3. lavender

4. chocolate lavender (i'm thinking chocolate lavender cookies with cream cheese filling)

5. vanilla

6. vanilla cinnamon

And also, did you notice the pretty gift wrapping?

Email me if anyone wants to order any sable cookies! sprout.bean.food@gmail.com

Chamomile Sables With Apricot Filling (I Love You So Much)

Pate Sablee

Ground Chamomile and Ground Lavender

Ground Chamomile Buds

Sometimes nothing is so lovely as a buttery sable cookie.  It lends itself well to everything.  This particular recipe makes for an especially soft and melty cookie, and the chamomile was a very pleasant aftertaste, not overwhelming.  Also quite wonderful when sandwiched with apricot jam.  I picture eating one with milk tea in the morning.  

Ingredients:

1 3/4 pastry flour

2 tablespoons finely ground chamomile buds

2 egg yolks

1 cup powdered sugar

1 cup butter, cubed and softened slightly at room temperature

pinch of salt

2 drops yellow food coloring

1/4 cup apricot jam

1. make a well in the pastry flour

2. put the butter, salt, and powdered sugar in the well and work the flour into the center of the well by crushing the butter between your fingers

3. in a small bowl whisk together the egg yolks and food coloring

4. make another well into the dough and add the egg yolks

5. work the egg yolks into the dough using the palm of your hand until ingredients are well incorporated

6. wrap tightly with plastic wrap and refrigerate for 2-3 hours

7. preheat oven to 340

8. unroll the dough on a lightly floured surface until the dough is about 1/4 inch thick 

9. cut with cookie cutters and bake on parchment paper for about 10 minutes or until the edges begin to become golden

10. when the cookies have cooled, sandwich them with apricot jam