Tuesday, May 22, 2007

Meyer Lemon Butter Cookies

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Like I mentioned in my previous post, meyer lemons would be making a frequent appearance here. These lemon butter cookies (sablés au citron) are one of my favorite slice-and-bake icebox cookies. The recipe is from Dorie Greenspan's Paris Sweets cookbook and she adapted it from the sablés made at Patisserie Lerch. These cookies are full of bright citrus zest and are oh-so tender. The secret to the tenderness is that confectioners' sugar is used in the dough instead of granulated sugar.

I wish that computers had smell-o-vision because the amazing fragrance of the meyer lemon that fills my kitchen while these cookies bake is beyond words. I would even wear a perfume that smelled like they do right when they come out of the oven. If only I could capture the scent in a jar. But I guess I'll have to get my fill by making these cookies more often instead.

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Sablés au Citron
(from Paris Sweets by Dorie Greenspan)
(makes 50 cookies)


8 ounces (2 sticks) unsalted butter, softened at room temp.
2/3 cup confectioners' sugar (measured then sifted)
2 large egg yolks (divided use: 1 for dough, 1 for coating)
pinch of salt
2 tsp vanilla extract
2-4 tsp finely grated lemon zest (to taste)
2 cups all purpose flour
approximately 1/2 cup granulated sugar (for coating)

In the bowl of a stand mixer, beat butter on medium speed until smooth, add the confectioners' sugar and beat until smooth. Beat in 1 egg yolk, followed by salt, vanilla and lemon zest.

On low speed, add the flour and mix just until flour is incorporated.

Turn dough out onto a counter, gather dough into a ball, divide in half, and wrap each piece in plastic wrap. Chill dough for 30 minutes in refrigerator.

Form each piece of dough into a log that is about 1 to 1 1/4 inches in diameter. (If the diameter is right, the length you end up with is fine. Mine are usually about 6 inches long.) Wrap logs in plastic wrap and chill dough for 2 hours in refrigerator. (Dough logs can be wrapped airtight and kept refrigerated for up to 3 days or stored in freezer for up to 1 month.)

Preheat oven to 350F. Line your baking sheets with parchment paper.

If you are coating your cookies with sugar, whisk the remaining egg yolk until it's smooth and liquid enough to use as a glaze. Spread granulated sugar out on a piece of waxed paper. One log at a time, unwrap your chilled dough log and brush lightly with the egg yolk. Roll the log in sugar, pressing gently to help the sugar stick.

Slice each log into rounds about 1/4 inch thick. Place on baking sheets, leaving about 1/2 inch between the cookies.

Bake at 350F for 12-14 minutes until they are set but not browned. (It's okay if the yolk-sugar edges brown slightly.) Transfer cookies to cooling rack.

lemonsable1016

Notes:
You can use a different citrus zest in this recipe.
Definitely give the dough logs the 2 hour rest in the refrigerator.
It's optional to coat the edges in sugar (I did a very light coating using less than the 1/2 cup granulated sugar stated in the recipe.)

33 comments:

Peabody said...

Yum. I love her plain sable recipe, so I bet these are even better.

Anna said...

I can immagine the sweet smell in your kitchen. I want it in MY kitchen, so i'm going to make them. They looks really delicious. What is confectioners' sugar? Thanks . Bye. Anna

Freya and Paul said...

So simple and beautiful!

Rachel said...

Oh yum! I wish meyer lemons were readily available here!

Deborah said...

Wow - these sound fabulous. I always love a good cookie recipe!

Patricia Scarpin said...

Mary, I almost could feel the buttery factor now, just from your description. :)

I'm gonna try these, you bet - thank you for sharing such a great recipe!

Jerry said...

I know the smell all to well, when I made a recipe last month. They were a hit.

Anita said...

This became one of my sister's favorite cookies after I made it for her! Yours look so nice and perfectly shaped!

Mary said...

Peabody - Plain butter or with citrus, Dorie's sables totally rock.

Anna - Confectioners' sugar is also called powdered sugar, icing sugar or 10X sugar.

Freya - When something is so simple the basic ingredients really shine through.

Rachel - Yes, we feel lucky to have a source of meyers.

Deborah - This is a wonderful recipe to have in your repertoire.

Patricia - It's hard to go wrong with copius amounts butter and lemon.

Jerry - I agree that these sables are always a big hit.

Anita - Your sister is lucky to have you baking for her.

Cheryl said...

Okay, okay, okay, you have finally convinced me to get me some meyer lemons.

I will be the first person to sign up for the smellivision from your kitchen.

MyKitchenInHalfCups said...

I know I can't smell them but I do have a memory of meyer lemons. Most amazing to me is that from the picture I seem to get texture. The look wonderfully tender and delicate!

Rosa's Yummy Yums said...

Wow, those cookies look perfect! They must taste divinely good...

Chris said...

Your writing brings smell-o-vision to my computer and I would like a batch of your cookies right now! Sounds like a delicious cookie.

Helen said...

You've got to stop tempting me with Meye lemons when I can't find a single one here! The sables look delicious and buttery..hmmhmmhmm!

novice baker said...

hi Mary,

I saw this recipe from Dorie's book the other day and have been wanting to make it. Now that I see it here again, I definitely going to make it soon!Love lemon too!

sara, the house of charm said...

Mary, this cookie would be so perfect with a glass of limoncello on a hot afternoon

TBTAM said...

Gorgeous! Must try...

Ivonne said...

Look at all those pretty flecks of lemon, Mary! Beautiful!

brian said...

I just got another big bag of Meyer lemons (probably destined for another sorbet), but these look mahvelous.

Cookie baker Lynn said...

Oh, lemon bliss! These cookies look divine and I can just imagine the wonderful smell filling your kitchen. Mmmmm.

veron said...

I've never made these cookies before but I can just imagine the aroma and the taste.

orlena said...

Can we get together just so I can try them? Would that be a bad friend? I'm getting fat just looking at them...=D

gilly said...

Oh my gosh Mary, I bet these were sooo wonderful! I love butter cookies, and having that delicious lemon-y flavour would be pure heaven!

Baking Soda said...

Yep! I am waiting for scratch 'n sniff laptops... Imagine the fun we'd had! And the extra weight...
on the hips I mean, not the laptop.

Kelly-Jane said...

They look gorgeous, pretty, simple and perfect!

sugarsandsalts said...

You have an wonderful blog site . I enjoy most of your recipes very much.I made the Myer Lemon Butter Cookies,everyone in the family love it and I told them is from your blog. I told all my friends about this blog.Thanks for helping me learn to bake.....

Anonymous said...

this looks really good!
i'm gonna try to make it for valentine's day.

Sleepwalker said...

Lovely blog. I tried the cookie recipe with the addition of some chopped rosemary. Great, easy recipe, and the sugar coating is the crowning touch to a dainty treat.

zajec said...

please,please help - these cookies looks and sounds so great, but I am failing.. - my dough is sticky and it would be impossible to make a ball from it and then roll.. What could be the problem?!

thanks,
Liene from Latvia

Alpineberry Mary said...

Liene - The dough should not be so sticky that it would prevent you from shaping it. If it's too sticky to form into logs you can chill it then roll it flat (about 1/4-inch thick) and cut out shapes to bake.

Another thought... Did you use 1 egg yolk in the batter or 2?

zajec said...

Thanks Mary for u'r respond!
After being in refrigerator more then an hour, I can't even roll it flat..
I used on egg yolk.
Can I still save somehow the dough?

Alpineberry Mary said...

Liene - If it's still too soft after chilling in the refrigerator then I would pinch off pieces of dough and form 3/4-inch diameter balls of dough. Place the balls on the cookie sheet, flatten them slightly and bake them. They won't look pretty like the sables, but they should still taste good.

zajec said...

Ok, thanks.
I will keep my fingers crossed.