Lemon Sables
- Ready In:
- 35mins
- Ingredients:
- 11
- Yields:
-
4 dozen cookies
ingredients
-
Cookie Dough (Pate Sablee)
- 2⁄3 cup almond meal
- 2⁄3 cup powdered sugar, sifted
- 11 tablespoons unsalted butter, room temperature
- 1 egg
- 2 teaspoons lemon peel, finely grated
- 1 pinch salt
- 1 1⁄2 cups pastry flour, plus
- 2 tablespoons pastry flour (or all purpose)
-
Lemon Glaze
- 2 tablespoons powdered sugar, sifted
- 1 egg yolk
- 1 tablespoon fresh lemon juice
directions
- For Cookie Dough.
- Mix almond meal and powdered sugar in processor to fine powder, about 10 seconds.
- Transfer to bowl of electric mixer.
- Add butter and beat until light.
- Blend in egg, lemon peel and salt.
- Beat in flour all at once until just combined; do not overmix.
- Gather dough into a ball, wrap in plastic and refrigerate at least 3 hours.
- Divide dough in half;wrap half in plastic and return to refrigerator to prevent drying.
- Roll remainder out on generously floured surface to thickness of 3/16 of an inch.(Keep surface and rolling pin well floured to prevent sticking.).
- Cut out rounds using floured 2-inch scalloped cutter.
- Gather scraps and reroll additional rounds.
- Set on baking sheets and refrigerate 30 minutes;repeat with other half of dough.
- For Glaze:blend powdered sugar, egg yolk and lemon juice in small bowl.
- Preheat oven to 350 degrees.
- Lightly brush top of each round with glaze.
- Score design atop each round with fork tines.
- Bake until lightly browned around edges, about 15 minutes.
- Cool completely on rack.
- Store in airtight container.
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RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas