Lemon-Lavender Sablés

Step 1

In the work bowl of a food processor, pulse granulated sugar, 1 teaspoon lemon zest, lavender, and half of vanilla bean seeds until lavender is finely ground and mixture is combined. Place lavender sugar in a medium bowl.

Step 2

In the bowl of a stand mixer fitted with paddle attachment, beat butter at medium-low speed until creamy, about 1 minute. Add ¼ cup lavender sugar, confectioners’ sugar, and salt, beating until smooth, about 1 minute. Add egg yolk, remaining 2 teaspoons lemon zest, and remaining half of vanilla bean seeds, beating until combined, about 1 minute.

Step 3

In a medium bowl, whisk together flour and almond meal. Add flour mixture to butter mixture in two additions, beating until just combined.

Step 4

Place dough between two large pieces of parchment paper, and roll to ½-inch thickness. Refrigerate dough between parchment until set, about 1 hour.

Step 5

Preheat oven to 325°. Line 2 baking sheets with parchment paper.

Step 6

Using a 2⅛-inch round fluted cutter dipped in flour, cut dough, and place on prepared pans at least 1 inch apart. Reroll dough scraps between parchment as necessary; freeze until set, about 5 minutes, before cutting dough again.

Step 7

Bake until bottom edges turn golden, 16 to 20 minutes. Let cool on pan for 1 minute.

Step 8

Place remaining lavender sugar on a large plate and, using a spatula, place cookies a few at a time in sugar, covering tops and sides. Place on a wire rack to let cool completely.