Raisin Lavender Mini Butter Cookies (Sablés)
By Chef Dominique Homo
These itty-bitty cookies are delicate and delightful.
- 1 cup butter
- 1 1/4 cups powdered sugar
- 1/2 teaspoon salt
- 2 drops lavender essential oil
- 1 extra large egg
- 4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 cups California raisins
- A few lavender petals; optional
- Granulated sugar; as needed
In mixer bowl, cream butter and sugar together until light and fluffy. Add salt, lavender oil and egg; beat well. Sift flour and baking powder together; add to mixer bowl and mix on slow, stopping as soon as flour is incorporated. Mix in raisins. Turn dough onto lightly floured surface; divide into four equal pieces and shape into long loaves and 1 1/2-inches square. Wrap in plastic wrap and chill until solid.
Preheat oven to 375°F. Then, working with one loaf at a time, brush outside with egg wash and roll in granulated sugar. Cut each loaf crosswise into about 18 thin 1 1/2-inch squares. Arrange on parchment-lined baking pan and bake at 375°F for 8 to 10 minutes or until edges are firm and bottoms are lightly browned.
Nutrition Facts Per Serving
Calories 70 (36% from fat); Total Fat 22.5g (sat 1.5g, mono 1g, poly 0g, trans 0g ); Cholesterol 10mg; Protein 1g; Carbohydrate 10g; (Dietary Fiber 0g; Sugars 4g; ); Iron <1mg; Sodium 55mg; Calcium 9mg; Potassium 35mg
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