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A post-Christmas cookie: a sablé recipe from Ludovic Lefebvre

December 30, 2009 |  9:02 am

Cookie2 Post-holidays, most people may have had enough of cookies. But not me, or my mom, apparently, who asked for a "good recipe" for sablés for Christmas. "Why?" I asked her (not that you need a reason). "I have a lot of butter," she responded.

If you also are flush with butter, and still in the mood for a cookie, here's a recipe that chef Ludovic Lefebvre kindly sent along. (Note: It hasn't been tested by the Times Test Kitchen, but my mom was very happy.)

Sablés

250 grams flour
65 grams powdered sugar
150 grams butter
1 egg
Zest of 1 lemon

1. Combine the flour and sugar in a bowl. Transfer the flour and sugar to a food processor and add the butter and egg; pulse only until the dough is crumbly. Do not overmix; the dough should have a coarse texture.

2. Add the lemon zest to the food processor and pulse once to combine.

3. Transfer the mixture to a work surface and knead the dough to bring all the dough together in a large ball. Roll the ball into a log about 2 inches in diameter. Wrap tightly in plastic wrap, twisting the ends and refrigerate for at least an hour. 

4. Heat the oven to 350 degrees. Unwrap log and cut the dough into slices about one-fourth-inch thick. Place the cut rounds onto a cookie sheet about two inches a part. Bake for 10 to 15 minutes until edges are golden brown.

-- Betty Hallock

Photo credit: Carolyn Cole / Los Angeles Times

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