2013 Holiday Collection: Meyer Lemon Sablés

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.

22 Replies to “2013 Holiday Collection: Meyer Lemon Sablés”

  1. MMW

    I’m still learning from you, as I’m trying to reach my goals. I certainly liked reading everything that is written on your blog.Keep the posts coming. I loved it!

  2. seo tools

    Thanks for taking the time to discuss this, I feel strongly about it and love learning extra on this topic. If possible, as you gain expertise, would you thoughts updating your weblog with additional data? It is extremely helpful for me.

  3. Constructeur bois Bretagne

    I just wanted to write down a simple remark to say thanks to you for the remarkable advice you are giving at this website. My extensive internet search has finally been honored with good details to exchange with my partners. I ‘d suppose that we website visitors are very much blessed to exist in a wonderful site with so many outstanding individuals with very beneficial secrets. I feel somewhat blessed to have used the web site and look forward to some more brilliant moments reading here. Thank you again for a lot of things.

  4. ipad apps

    I dont know what to say. This blog is fantastic. Thats not really a really huge statement, but its all I could come up with after reading this. You know so much about this subject. So much so that you made me want to learn more about it. Your blog is my stepping stone, my friend. Thanks for the heads up on this subject.

  5. anonymous

    Have you considered adding some videos to your article? I think it might enhance everyone’s understanding.

  6. anonymous

    Fantastic goods from you, man. I’ve take note your stuff prior to and you’re just extremely wonderful. I really like what you’ve bought here, certainly like what you’re stating and the way in which by which you assert it. You are making it enjoyable and you still take care of to stay it wise. I can’t wait to read much more from you. This is actually a great site.

  7. Asha Bogren

    I’ve not too long ago started a weblog, the details you provide on this website has helped me tremendously. I want to thank you for all of your time and work.

Comments are closed.