Baking Classics: Lavender-Cornmeal Sablé Cookies

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The Technique

Lavender-Cornmeal Sablé Cookies

Sablés are a French butter cookie that originated in Sablé-sur-Sarthe known for their distinctive texture & rich taste. Lavender-Cornmeal Sablé Cookies offer a lovely variation to this culinary classic. The Essential Guide To Lavender is designed to aide in navigating the herb so it may be used in several cooking & entertaining applications. Look to it for pointers on how to crush dried lavender to prepare the sugar that’s sprinkled over the surface of the cookies. The flavor is not overpowering & becomes more distinctive the following day but if a lighter taste is desired, omit the lavender from the dough & simply use the sugar over the top for an equally delicious variation. Learn how to handcraft a cookie classic perfect to serve for a number of spring celebrations.

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makes 3 dozen

1/2 cup softened butter
1/4 cup granulated sugar
1/4 cup powdered sugar
1 egg yolk
1/2 tsp fresh lemon juice
1/4 tsp vanilla bean paste
1 1/4 cups cake flour
1/4 tsp crushed dried lavender
2 Tbsp plain yellow cornmeal
1/4 tsp kosher salt
Lavender Sugar

Cream the butter & the sugar on Medium speed with a stand mixer until light & airy, about 2 to 3 minutes. Stop the mixer occasionally & scrape down the sides of the bowl using a rubber spatula. Add the egg yolk, the lemon juice & the vanilla bean paste. Mix the dough just until blended. Whisk together the flour & the salt in a small bowl. Add to the butter mixture & blend just until the dough comes together. Form the dough into a disc & wrap with plastic. Chill 30 minutes or up to 2 days.

Preheat the oven to 325 degrees. Roll small portions of the dough to a 1/8-inch thickness on a lightly floured surface. Cut 2-inch round shapes from the dough & place 1-inch apart on parchment paper-lined half sheet pans. Re-roll the dough scraps & repeat the process. Chill the pan 10 minutes. Cut a 1 x 1/2-inch diamond shape from the center of each cookie. If the dough becomes soft during the process, chill the pan briefly to ensure crisp, neat cuts. Chill the pan 10 minutes. Sprinkle the dough surface with a bit of the Lavender Sugar. Bake, in batches, on the center oven rack 16 to 18 minutes or just until color begins to form around the cookie edges. They will be pale in color on the surface & golden on the bottom. Remove from the oven & sprinkle the surface with additional Lavender Sugar. Cool completely.

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rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickLavender Sugar
makes 2/3 cup

1 tsp dried culinary lavender
2/3 cup granulated sugar, divided

Crush the dried lavender using a mortal & pestle until ground. Place half of the sugar in a food processor & top with the crushed lavender. Pulse 10 to 20 seconds or until the sugar & the lavender are well blended & dispersed. Transfer the mixture to a small bowl & stir in the remaining sugar. Store in an airtight container up to 1 month. 

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{testing notes}

How To Make Lavender-Cornmeal Sablé Cookies

Sablé cookie dough is best when rolled & cut well chilled. Return the dough to the refrigerator during the entire cutting & shaping process as necessary to produce the most crisp look. The dough may also be shaped into logs & rolled in coarse sugar. Chill several hours until very firm, then slice 1/4-inch pieces & bake as directed for a streamlined procedure. 

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rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

A few pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.

Lavender-Cornmeal Sable By Rebecca Gordons Buttermilk Lipstick Culinary Entertaining Instructional Digital Magazine. Spring Entertaining Party Cookies How To Make Diamond Sables By Rebecca Gordon Publisher & Editor In Chief Buttermilk Lipstick Culinary Entertaining Insturctional Digital Magazine. Spring Cookies & Cakes Sables By Rebecca Gordon Publisher & Editor In Chief Buttermilk Lipstick Culinary Entertaining Insturctional Digital MagazineNo. 1

Preheat the oven to 325 degrees. Roll small portions of the dough to a 1/8-inch thickness on a lightly floured surface. Cut 2-inch round shapes from the dough & place 1-inch apart on parchment paper-lined half sheet pans. Re-roll the dough scraps & repeat the process. Chill the pan 10 minutes.

Lavender-Cornmeal Sable By Rebecca Gordons Buttermilk Lipstick Culinary Entertaining Instructional Digital Magazine. Spring Entertaining Party Cookies How To Make Diamond Sables By Rebecca Gordon Publisher & Editor In Chief Buttermilk Lipstick Culinary Entertaining Insturctional Digital Magazine. Spring Cookies & Cakes Sables By Rebecca Gordon Publisher & Editor In Chief Buttermilk Lipstick Culinary Entertaining Insturctional Digital MagazineNo. 2

Cut a 1 x 1/2-inch diamond shape from the center of each cookie. If the dough becomes soft during the process, chill the pan briefly to ensure crisp, neat cuts. Chill the pan 10 minutes.

Lavender-Cornmeal Sable By Rebecca Gordons Buttermilk Lipstick Culinary Entertaining Instructional Digital Magazine. Spring Entertaining Party Cookies How To Make Diamond Sables By Rebecca Gordon Publisher & Editor In Chief Buttermilk Lipstick Culinary Entertaining Insturctional Digital Magazine. Spring Cookies & Cakes Sables By Rebecca Gordon Publisher & Editor In Chief Buttermilk Lipstick Culinary Entertaining Insturctional Digital MagazineNo. 3

Sprinkle the dough surface with a bit of the Lavender Sugar.

Lavender-Cornmeal Sable By Rebecca Gordons Buttermilk Lipstick Culinary Entertaining Instructional Digital Magazine. Spring Entertaining Party Cookies How To Make Diamond Sables By Rebecca Gordon Publisher & Editor In Chief Buttermilk Lipstick Culinary Entertaining Insturctional Digital Magazine. Spring Cookies & Cakes Sables By Rebecca Gordon Publisher & Editor In Chief Buttermilk Lipstick Culinary Entertaining Insturctional Digital MagazineNo. 4

Bake, in batches, on the center oven rack 16 to 18 minutes or just until color begins to form around the cookie edges. They will be pale in color on the surface & golden on the bottom. Remove from the oven & sprinkle the surface with additional Lavender Sugar. Cool completely.

The Tune
“I’ve Been Loving You Too Long” Etta James

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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