Lemon Lavender Sables

What cookies are you making this Chinese New Year? I'm curious :).

Scanning through the newspapers, magazines and blogs today, I saw so many different cookie varieties. Among them, the almond, pork floss, sesame, seaweed, cashew, peanut varieties seem to be some of the most commonly available ones here...and of course, how can I miss out the hot favourite, pineapple tarts! For me, I hope to do things a little differently. Instead of having snacks that are commonly available at my other friends and relatives' houses, I chose a more floral route...hence these flower-inspired Lemon Lavender Sables!

If you ever get a chance to make these, I assure you that the fragrance of these cookies will get you hooked! It's like having aromatherapy in my own little kitchen. After retrieving a baked tray from the oven, I sat right in front of the hot tray, looking at these pretty golden rounds and enjoying their sweet floral fragrance. I simply adore the smell!

Taste-wise, these cookies have the shortbread texture - crisp on the outside yet buttery and crumbly at each bite. I love how sables so versatile, and take on the different flavours just like how a woman clothes herself in different styles of clothing. She varies her appearance on each day, yet stays ever so lovely and alluring.

Hmmm I'm wondering what other floral combinations can I try out. Suggestions anyone? :)

Oooh...I'm submitting this to Aspiring Bakers #3 My Favorite CNY Cookie (Jan 2011) as well. The details can be found here!

Lemon Lavender Sables

adapted from Happy Home Baking

Ingredients:

7 ounces (14 tablespoons) unsalted butter, softened at room temperature
3/4 cup icing sugar
1 egg yolk
pinch of salt
1 tablespoon dried lavender
Grated zest from one lemon
180g plain flour
3 tablespoons cornstarch

Preparation:
1. Sift flour and cornstarch, set aside.
2. With an electric mixer, beat butter on medium speed until smooth, add icing sugar and beat until well blended.
3. Beat in the egg yolk, followed by salt, dried lavender and lemon zest.
4. Add the flour mixture and blend with a spatula. Mix just until flour is incorporated.
5. Gather dough to form a ball, and shape it into a log. Wrap and chill dough for at least 4 hours or overnight in the refrigerator.
6. When ready to bake, preheat oven to 170 degrees Celsius. Slice the log into 1/4 inch thick rounds and bake for 12-14 minutes or until the cookies are set but not brown. Transfer to wire rack and let cool completely.