Saturday, February 23, 2013

Lemon Shortbread Cookies

(Also called Sables au Citron)

Submitted by Sarah Graden
Adapted from Chocolate and Zucchini by Cloutilde Dusoulier
~From Savoring Time in the Kitchen

(Sarah did not use the lemon glaze when she made these cookies. She felt they were perfect without it.)


1 lemon (organic, if you can find it), zested, reserve the juice for the glaze (you'll need 3 tbs lemon juice)*
1 cup + 2 tbs all-purpose flour (I substituted 1/4 cup of the flour for rice flour)
⅓ cup granulated sugar
1 tsp fleur de sel, or kosher salt
7 tbs (3½ oz) chilled unsalted butter, diced
1 large egg yolk

1 cup confectioner's sugar

Add the first 4 ingredients to a large bowl and lightly combine. Add the cold, diced butter and combine with your fingers until blended with the dry ingredients, or use a pastry cutter. Add the egg yolk and stir with fork until combined and the dough comes together. You can add a little water if the dough is too dry or add flour if it is too wet.

Divide the dough in half and form each half into a log approximately 1-2" thick. Wrap each log with plastic and freeze for 30 minutes. You can freeze the dough up to a month at this point.

Preheat oven to 350⁰F. Line a baking sheet with parchment paper.

Remove one log from the freezer and slice into ¼" slices. To keep the rounded shape, keep rotating the log after each slice. I found the logs cut better after it thawed for just a bit. Place the slices on the parchment-lined baking sheet and leave 1/2" between the slices. Repeat with the second log.

Bake the cookies for 12 minutes, or until lightly golden. If your slices are bigger they may take longer to bake. Transfer to a rack to cool completely.


Add the 3 tablespoon lemon juice and confectioner's sugar to a small bowl and mix until well combined. Brush each cookie with the glaze, let stand until the glaze is set, about an hour. You can store the cookies up to a week at room temperature in an airtight container.

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