PIERRE HERMé'S ISPAHAN SABLéS
Pierre Hermé, France's most celebrated pastry chef, has created a family of desserts called Ispahan, named for the ancient city in Persia that was famous for roses. Each of the almost 40 members of the clan include the flavors of roses and raspberries and many include lychees, too. They're all memorably aromatic and their flavors are haunting. This sablé, a French shortbread, might be the simplest sweet in the family, but its textures and tastes are no less sophisticated - or irresistible - for being easy slice-and-bakes. The cookies get both their flavor and fragrance from freeze-dried raspberries and rose extract. I've been using Star Kay White extract. If you choose a different one, start with just a little and then decide if you'd like more. Floral flavorings can be tricky - a little is lovely, just a smidge more than that can be too much.
Provided by Dorie Greenspan
Categories cookies and bars, dessert
Time 1h45m
Yield About 60 cookies.
Number Of Ingredients 9
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 MELTAWAYS
These tender cookies are an elegant teatime snack, packed with bright lemon flavor. Bake them all at once or save half of the dough, well wrapped, in the freezer for later. If you've frozen the dough, let it warm slightly before slicing to prevent cracked cookies.
Provided by Yossy Arefi
Categories cookies and bars, dessert
Time 30m
Yield About 40 cookies
Number Of Ingredients 8
Steps:
- Add butter, 1 1/4 cups/154 grams confectioners' sugar, and lemon zest to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until the sugar is moistened, then turn the mixer to medium-high and beat until light and fluffy, about 3 minutes. Scrape down the sides of the bowl, and add the lemon juice and egg yolk. Mix to combine.
- Reduce the speed to low, add the flour, cornstarch and salt, and mix until just combined.
- Divide the dough into 2 pieces and set each piece on a length of parchment paper or plastic wrap. Fold the paper over the sticky dough, and use your hands to form it into a cylinder about 1 1/2 inches wide. Roll the cylinder a few times to help shape it, but don't worry if it isn't perfect. Chill the dough until completely firm, at least 2 hours.
- When you are ready to bake, heat oven to 350 degrees, and line two baking sheets with parchment paper.
- Slice the dough into rounds just under 1/4-inch thick and arrange them at least 1-inch apart on the prepared baking sheets. Bake the cookies for 12 to 17 minutes, rotating the pans from top to bottom and front to back halfway though. The cookies should be golden around the edges, but not brown all of the way through.
- Set the pans on cooling racks and cool for a few minutes. Dust both sides of the warm cookies with the remaining 3/4 cup/92 grams confectioners' sugar. Let the cookies cool completely, then store at room temperature in an airtight container. Dust with additional confectioners' sugar just before serving, if desired.
Nutrition Facts : @context http, Calories 92, UnsaturatedFat 1 gram, Carbohydrate 12 grams, Fat 5 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 25 milligrams, Sugar 6 grams, TransFat 0 grams
LEMON SABLES
This crisp and buttery cookie is topped with a lemon glaze and is delicious with a mixed fruit salad, melon, or with my Recipe #232339. Originally from an April 1884 issue of Bon Appetit magazine that featured light and refreshing lemon desserts. Start these the morning you plan to serve them; refrigeration time is not included in prep time.
Provided by Leslie in Texas
Categories Dessert
Time 35m
Yield 4 dozen cookies
Number Of Ingredients 11
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.
Nutrition Facts : Calories 698.5, Fat 42.5, SaturatedFat 21.5, Cholesterol 184, Sodium 64, Carbohydrate 71.2, Fiber 2.9, Sugar 24.7, Protein 10.5
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