Source : https://www.joseedistasio.ca/recettes/desserts/biscuits/sables-au-citron-et-au-romarin/

INGRÉDIENTS

• 500 ml (2 tasses) de farine
• 160 ml (⅔ tasse) de sucre à glacer
• 2 ml (½ c. à thé) de sel
• 250 ml (1 tasse) de beurre froid non salé, coupé en cubes
• 30 ml (2 c. à soupe) de romarin frais, haché très fin
• 45 ml (3 c. à soupe) de zeste de citron
• 5 ml (1 c. à thé) de jus de citron

PRÉPARATION

1. Combiner les ingrédients secs dans le bol d’un robot culinaire et mélanger 30 secondes.
2. Ajouter le reste des ingrédients en actionnant le robot par touches successives, puis mélanger jusqu’à l’obtention d’une boule. Si nécessaire, travailler un peu la pâte avec les mains.
3. Déposer la pâte entre 2 feuilles de papier parchemin et, à l’aide d’un rouleau à pâtisserie, abaisser jusqu’à 0,32 ou 0,64 cm (⅛ ou ¼ po) d’épaisseur.
4. Mettre au réfrigérateur environ 30 minutes ou jusqu’à ce que la texture soit plus ferme.
5. Préchauffer le four à 160 °C (325 °F).
6. Découper la pâte avec des emporte-pièce préalablement farinés. Disposer les biscuits sur une plaque antiadhésive ou tapissée de papier parchemin en laissant 2,5 cm (1 po) entre chacun. Pour obtenir un résultat optimal, cuire une plaque à la fois.
7. Cuire de 15 à 20 minutes, selon la grosseur et l’épaisseur des biscuits. Laisser refroidir et conserver dans un contenant hermétique.

Ingrédients :

Source: Livre The King Arthur Flour Cookie Company, The essentiel cookie cookbook

Donne : 45 biscuits

Ingredients :

• 1/2 cup unsalted butter
• 2 tablespoons vegetable oil
• 1 cup brown sugar
• 1 large egg, beaten
• 6 tablespoons sour cream or yogurt
• 2 teaspoons vanilla extract
• 1 cup currants or raisins (optional)
• 2 cups rolled oats
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 1/2 cups unbleached all-purpose flour
• 1 cup chopped pecans ou walnuts (optional)

Directions :

1. Preheat the oven to 350 F.
2. Lightly grease (or ine with parchment) two baking sheets.
3. In a large bowl, cream together the butter, oil and sugar.
4. Add the egg, beating until fluffy, then beat in the sour cream and vanilla.
5. Stir in the currants and the oats.
6. In a separate  bowl, mix together the baking soda, cinnamon, salt, and flour.
7. Add this mixture, a cup at a time, to the oat mixture, beating well after each addition.
8. Stir in the nuts. Let the dough rest for 15 to 30 minutes.
9. Using a tablespoon cookie scoop, drop the dough onto the prepared baking sheets.
10. Bake the cookie for 12 (11) minutes, or until they’re light brown.
11. Remove them from the oven and trasfer to a rack to cool.

Source: kingarthurflour.com: Sugar Cookies

Notes : J’ai ajouté 1 c. à table de thé vert en feuilles haché dans 1/6 de la pâte et le zeste de 2 oranges dans 1/6 de la pâte.

Yield : 6 dozens of 2 inches cookies

Ingredients

Dough

• 3 cups King Arthur Unbleached All-Purpose Flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter
• 1 1/4 cups sugar
• 1/4 cup cream cheese
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1 large egg

Topping

• 3/4 cup sugar for dredging

Directions

1. Preheat the oven to 375°F. Lightly grease two baking sheets, or line with parchment.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together the butter, sugar, and cream cheese until light and fluffy.
4. Beat in the vanilla and almond extracts, and the egg; scrape the sides and bottom of the bowl.
5. Add the flour mixture, and mix at low to medium speed until the mixture is evenly moistened.
6. Place the 3/4 cup sugar in a large plastic bag, or in a shallow pan. Scoop the dough by tablespoonfuls into the sugar, rolling them in the pan or gently shaking them in the bag to coat them with the sugar.
7. Place on the prepared baking sheets, leaving 2″ between them.
8. Bake for 10 to 12 minutes. The edges of the cookies will just barely begin to brown.
9. Remove from the oven and cool on the pan for 5 minutes, before transferring to a rack to finish cooling completely.

Tips from our bakers

• If you like a chewier, moister, “bendy” cookie, add 2 tablespoons (1 3/8 ounces) corn syrup to the dough. The cookies will spread out a little more and be 1/4″ thick once they’re baked.
• For rollout cookies, make the dough with 3 1/2 cups flour; place the dough in a plastic bag, flatten it into a disk, and chill for 1 hour before rolling it out and cutting. Bake the cookies for 8 minutes, until golden brown at the edges. The recipe will make 6 dozen 2″ cookies.
• For a crisper cookie, flatten the balls of dough to 1/2″ thick with the bottom of a drinking glass before baking. Check the cookies at 8 minutes to make sure they’re not becoming too brown.