Chef-Instructor Peter de Jong
½ lb. sugar (1 cup + 2 Tbsp)
1 lb. unsalted butter - cold
1½ lbs. flour (5 1/2 cups)
1 egg yolk
2 tsp. salt
Zest from half of an orange
3 T Provence Lavender
Preheat oven to 350°.
bowl, mix sugar, butter, orange zest, lavender, and salt, breaking
chunks of butter with your fingers. Add egg yolk and mix by hand. Add
flour and form a ball of dough.
Divide dough into 3 pieces and roll each
piece into a log about 16” long. Chill dough for 1 hour.
Cut each log
into 30 even pieces and place on a cookie sheet. Bake at 350° for 17