Lemon Butter Cookies from “Chocolate and Zucchini”

The section on desserts was slim, despite deriving the book title from the chocolate and zucchini cake, but I did find one recipe I will try – the title is a mouthful but the recipe seems simple enough – and the picture of stacked lemon cookies convinced me.

Sables au Citron (Lemon Butter Cookies)

  • 1 organic lemon
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/3 cup granulated sugar
  • 1 teaspoon kosher salt
  • 2 tablespoons chilled unsalted butter, diced
  • 1 large egg yolk
  • 1 cup confectioners’ sugar
  1. Grate the lemon for 1 tablespoon of lemon zest. Reserve the lemon for the glaze.
  2. Combine with flour, sugar, salt. Add butter and rub into dry ingredients with the tip of your fingers. Add the egg yolk and stir until blended. Knead the dough to form a ball.  If the dough is too dry, add a little ice-cold water, a teaspoon at a time, and knead again.  If it is too sticky, add 1 tablespoon flour.
  3. Divide the dough in two and roll each half into a log, about 1 inch in diameter. Wrap each log in plastic and put in the freezer for 30 minutes.
  4. Preheat the oven to 350 and line a baking sheet with parchment paper. Remove one log from the freezer, unwrap, and slice in 1/4 inch rounds with a sharp serrated knife, rotating the log by a quarter of a turn after each slice so it keeps a rounded shape. Transfer onto the baking sheet, leaving a 1/2 inch margin between them. Repeat with the second log.
  5. Bake for 12 minutes, until lightly golden at the edges. Transfer to a rack and let cook completely before glazing – about an hour.
  6. Squeeze the lemon to get 3 tablespoons lemon juice. Put the confectioners’ sugar in a bowl, add the lemon juice, and whisk until smooth and syrupy. Use a pastry brush or the back of a teaspoon to glaze the cookies. Let stand until the glaze is set, about an hour. the cookies will keep for up to a week at room temperature in an airtight container. The dough can also be frozen for up to a month.
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