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