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Pascale Larose Grisé

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I’m Pascale, founder of
Larose & Cie Inspired Living.
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A Closet Reset in 13 Steps!

Mar 1, 2022 | Style, Home

Leading busy lives and with so many hours in a day, it can be challenging to keep our home in order. What is often behind closed doors and out of sight can quickly become unorganized and chaotic. One of these doors is our bedroom closet. At some point in their life,...

Recipes

Limoncello, Rosemary Sablés

A New Classic: Citrus and Herb Cookie Recipe

Taste

A bite of these sablé cookies brings back beautiful Italian vacation memories. Like a warm summer breeze, driving down on the sinuous road of the Amalfi coast to the lemon groves, I can still taste the limoncello nectar on my lips. Sweet, sour, and a bit tart all at once.
These Limoncello, Rosemary Sablés are the perfect Holiday cookies to bring a burst of sunshine to the colder winter months and sweet travel for your tastebuds.

Images	Texte

Limoncello, Rosemary Sablés

Ingredients

1 ⅔ Cup / 229gr Organic Unbleached all-purpose flour
⅓ Cup / 44gr Organic corn starch
½ Cup / 75gr Fine Maple Sugar
¼ Tsp Himalayan Salt
3 Tbsp Limoncello Liquor
1 Tsp Vanilla
2 Tbsp Organic Meyer Lemon Zest, grated or finely chopped
2 Tsp Rosemary finely chopped
1 Egg Yolk
¾ Cup/ 170gr Organic unsalted butter, cold and cut into small cubes

Preparation

Position the racks to divide the oven into thirds and preheat the oven 325° F.
To make the dough in a food processor, put all the dry ingredients in the food processor and pulse a few times to blend. Add the sugar, Limoncello, vanilla, lemon zest, rosemary and egg yolk and pulse a few more time. From the top opening, while pulsing, add the cubes of butter a few at a time. Pulse until the mixture start to form a ball. Don’t overdo it. Remove from the food processor.
Form a big disk with the dough. Wrap in a parchment or waxed paper and refrigerate for 1 to 2 hours depending how soft your dough is. You can keep it in the fridge overnight as well if you want to bake them the following day.
Remove the dough from the refrigerator, unwrap it and with a sharp knife cut it into 4 portions. I find it easier to roll it in smaller sections.
Place a piece of dough between 2 parchment paper sheets and roll to a ¼ inch thick. Cut into shapes with your chosen cookie cutter. Repeat 3 more times. Roll all the scraps and cut again (you might need to place them in the refrigerator if they have become too soft and sticky.
Place the cookies 1 inch apart on an air insulated cookie sheet. If using regular cookie sheets, put a piece of parchment before placing the cookies on them.
Bake the cookies for 18 to 20 minutes depending on the thickness and your oven temperature. Rotate the baking sheets from top to bottom and front to back at the midway point. When done, carefully transfer the cookies to a cooling rack and cool to room temperature. For the best texture, let the cookies set for 12 to 24 hours before eating.

Notes & Tips

Yield about 36 cookies depending on the size of your cookie cutter.
The cookies will keep for a week in an airtight container in the fridge.
The air insulated cookie sheet prevents the bottom of the cookies from burning. If not, you can use a regular baking sheet and place the rack in the middle of the oven, so the cookies are not too close to the heating elements.
If you don’ want to have to rotate and swap the cookie sheet at midpoint, place the rack in the middle of the oven. You will have to work in a few batches but will avoid opening the oven while baking.

Pascale xx

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A Closet Reset in 13 Steps!

Limoncello, Rosemary Sablés

A New Classic: Citrus and Herb Cookie Recipe

Limoncello, Rosemary Sablés

Ingredients

Preparation

Notes & Tips

0 Comments

Submit a Comment Cancel reply

Craving inspiration...

Success!

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