Sables au Citron

A quick and very tasty recipe.

This is also really nice since it can be frozen and baked at a later day.

Sables au Citron


  • 2 sticks (8 oz / 230 g) butter at room temp, unsalted
  • 2/3 c. (70 g) confectioner’s sugar, sifted
  • 1 lrg egg yolks, room temp
  • pinch of salt
  • 2 tsp vanilla extract
  • grated zest of one lemon
  • 2 c. (280 g) AP flour
  • 1/2 c. (100 g) large crystal sugar, for coating (optional)
  • ruler
  • waxed paper
  • cookie sheets
  • mixer
  • brush


  1.  beat butter in mixer w/ paddle attachment until smooth; add confectioner’s sugar and beat until smooth and fluffy
  2. add in one egg yolk, followed by salt, vanilla and zest
  3. scrape down bowl thoroughly and add flour, mixing on low just until incorporated (do not overbeat)
  4. turn dough out of bowl and gather into a ball
  5. divide ball into half, then in half again to make four equal portions
  6. using wax or parchment paper and a ruler, form tight logs, approx. 1-1 1/4 inches thick
  7. wrap each log in plastic and refrigerate for at least 2 hours or freeze up to one month
  8. when ready to bake, preheat oven to 350
  9. if coating in sugar, whisk remaining yolk with a bit of water until smooth to form an egg wash
  10. brush egg wash on dough log and roll in sugar
  11. slice cookies approx 1/4 inch thick and spread on baking sheets
  12. bake for 11-14 minutes utnil set, but not browned (if using the egg wash, edges will brown slightly – this is ok)

NOTES: the dough slices best when frozen; no need to defrost before baking – just add a minute to the bake time; baked cookies will hold five-seven days in an airtight container; also good when made with lavender or vanilla sugar
Source: Paris Sweets by Dorie Greenspan

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