I LOVE lemon cookies. These refrigerated butter cookies can be made with regular or Meyer lemons. They are the ultimate in “slice and bake.”
Sablés au Citron from Paris Sweets by Dorie Greenspan.
Meyer Lemon Sablés
Makes about 50 cookies
8 ounces (2 sticks) unsalted butter, softened at room temp.
2/3 cup confectioners’ sugar, sifted
2 large egg yolks (1 for dough, 1 for coating)
pinch of salt
2 teaspoons vanilla extract
2-4 teaspoons 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. 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 baking sheets with parchment paper.
Slice cookie logs into rounds 1/4 inch thick and sprinkle with sugar. Or, 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 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- inch between the cookies. Bake at 350F for 12-14 minutes until cookies are set but not browned. (It’s okay if the yolk-sugar edges brown slightly.) Transfer cookies to cooling rack.