SMOKED CLOVE SUGAR

1. Add 1 tbsp cloves to the bottom of a large pot over high heat. Stir until the cloves are fragrant and turn ashy in color. Turn heat to as low as possible and add a heatproof bowl of 1 cup turbinado sugar into the pan. Place it in the center. Cover for 2-3 hours, turn off and leave overnight to allow the sugar to infuse with the smoke.

ORANGE SABLE COOKIES

1. Add 1/2 cup (113 g) unsalted butter, 1/2 cup (56 g) powdered sugar, and 1 tbsp orange zest to a mixing bowl and mix for 2-3 minutes. Add egg yolk and 1/2 tsp vanilla and mix for 1 minute. Sift in 1 cup (131 g) all-purpose flour, 3/4 cup (70 g) almond flour, 1/8 tsp ground clove and 1/4 tsp salt. Mix until well combined. Spoon the dough onto a piece of plastic wrap and roll it into a log that is 1 1/2-inch thick. Freeze for one hour.
2. Pre-heat oven to 338°F. Line a baking sheet with parchment paper.
3. Pour the smoked clove sugar onto a flat tray or plate and spread into an even layer. Unwrap the frozen cookie dough and roll in the smoked clove sugar until well coated. Slice the log into 1/4 inch thick slices and place onto the prepared baking sheet 1 inch apart. Press edible flower petals onto the cookies if you like. Bake for 10-15 minutes or until the edges just start to brown. Cool on the baking sheet before enjoying it!