Tea and cookies

At the end of a very long Tuesday which feels like a Monday except for the 7:30 am meeting I conduct on Tuesday mornings, this is the ticket to relaxation.  The whistle of the tea kettle.  My favorite blue and yellow mug chosen for me by a French friend who knows how I feel about the colors of Provence.  Sophie's lavender honey from the Arles market.  Homemade cookies.  And my pajamas.
That's it for today.  Excuse me while I sip my tea and listen to the tea kettle.


French Lemon Sablés
makes 3-4 dozen, depending on size

1 c. unsalted butter, at room temperature
3/4 c. granulated sugar
1/2 tsp. salt
1-2 Tbsp. grated lemon zest, or to taste
2 eggs, separated, at room temperature
2 c. all-purpose flour
1/2 c. coarse white decorating sugar

Combine granulated sugar and lemon zest. 
Beat butter on medium speed of mixer until smooth and creamy.  Beat in sugar-lemon zest mixture and salt until combined, about 1 minute.  Beat in egg yolks.  Store egg whites in refrigerator until ready to use. 
On low speed, gradually beat in flour until dough looks moist.  Divide dough in half; roll each half into an 8-inch log.  Wrap in parchment paper.  Chill at least 8 hours or overnight.
Preheat oven to 350˚F.  Line baking sheets with parchment paper.  Unwrap logs.  Brush with reserved egg whites. then sprinkle with decorating sugar, rolling to make sure sugar sticks.
Using a sharp knife, cut each log crosswise into 1/4-inch thick slices.  Place 1 inch apart on baking sheets.  Bake 12 minutes or until lightly brown around edges.  Cool on pans on racks for a few minutes.  Transfer to racks; cool completely.  (Or not!)

Bon appétit, Tuesday!