Lemon Sables Food

PIERRE HERMé'S ISPAHAN SABLéS

Steps:

• To make the sugar: Put the sugar, extract and a few drops of coloring in a small zipper-lock plastic bag, seal the bag and shake until the color is even. Add more color if you'd like.
• To make the sablés: Put the raspberries between sheets of wax paper, and crush them with a rolling pin or the bottom of a skillet. Don't expect perfection - it's fine to have mostly powder and a few small nuggets. Whisk the raspberries into the flour.
• Working with a mixer, beat the butter at medium speed until it's soft and creamy, but not airy, about 2 minutes. Add the sugar, extract and fleur de sel, and beat 3 minutes more. Turn the mixer off, scrape down the bowl, add the flour mixture all at once and pulse the mixer on and off to begin incorporating the dry ingredients. Mix on low speed until the dough forms soft curds and then starts to clean the sides of the bowl. Give it a few last turns with a spatula, then scrape it out onto the counter. Divide the dough into 4 pieces, and roll each into an 8-inch-long log.
• Spread the sugar out on a piece of wax paper, and roll the logs in the sugar until they're completely coated. Wrap each log in plastic wrap, and refrigerate for at least 1 hour, or up to 3 days.
• When you're ready to bake, position the racks to divide the oven into thirds, and preheat it to 325. Line 2 baking sheets with parchment paper.
• Unwrap the logs, trim the ends if they're ragged and cut the logs into ½-inch-thick rounds. Place them on the baking sheets, leaving about 2 inches between each round.
• Bake the cookies for 19 to 21 minutes, rotating the sheets top to bottom and front to back after 10 minutes, or until the cookies are firm around the edges and golden brown on the bottom; the tops will remain pale. Rest the sablés for 2 minutes, then transfer to cooling racks. Serve - or pack into a container - when the cookies come to room temperature.

LEMON SABLES

Steps:

• For Cookie Dough.
• Mix almond meal and powdered sugar in processor to fine powder, about 10 seconds.
• Transfer to bowl of electric mixer.
• Add butter and beat until light.
• Blend in egg, lemon peel and salt.
• Beat in flour all at once until just combined; do not overmix.
• Gather dough into a ball, wrap in plastic and refrigerate at least 3 hours.
• Divide dough in half;wrap half in plastic and return to refrigerator to prevent drying.
• Roll remainder out on generously floured surface to thickness of 3/16 of an inch.(Keep surface and rolling pin well floured to prevent sticking.).
• Cut out rounds using floured 2-inch scalloped cutter.
• Gather scraps and reroll additional rounds.
• Set on baking sheets and refrigerate 30 minutes;repeat with other half of dough.
• For Glaze:blend powdered sugar, egg yolk and lemon juice in small bowl.
• Preheat oven to 350 degrees.
• Lightly brush top of each round with glaze.
• Score design atop each round with fork tines.
• Bake until lightly browned around edges, about 15 minutes.
• Cool completely on rack.
• Store in airtight container.

LEMON SABLÉS

Steps:

• For the cookies: Combine the flour and salt on a sheet of wax paper or parchment paper. Combine the butter, both sugars and the lemon zest in the bowl of a stand mixer or hand-held electric mixer; beat on low speed until smooth. Stop to scrape down the bowl. Add the whole egg; beat on medium speed until well incorporated, then add the yolk and beat until incorporated. Stop to scrape down the bowl. Add the lemon juice and vanilla extract; beat on low speed until blended, then add the flour mixture; beat on low speed just until incorporated. Divide the dough in half and transfer each portion to a large piece of plastic wrap. Use the wrap to help you shape the dough into logs that are about 10 inches long and 1 1/2 inches wide. Refrigerate until firm, at least 30 minutes and up to 5 days. Preheat the oven to 350 degrees. Line two or three baking sheets with parchment paper or silicone liners. Unwrap the dough log. Cut into 1/4-inch-thick rounds, being careful to roll the log as needed so the slices stay round. Arrange them on the baking sheets, spaced at least 1 inch apart. Bake one sheet at a time (middle rack) for about 15 to 20 minutes, or until the cookie edges are just golden. Transfer the cookies to a wire rack to cool completely. For the optional glaze: Whisk together the lemon juice and confectioners' sugar in a bowl, until smooth. Dip the tops of the cooled cookies into the glaze and return them to the rack; let the glaze set before serving or storing.