Meyer Lemon French Butter Cookies aka Sables
Everything you want in a cookie: beautiful crumbly texture, not too sweet, and exquisite lemon flavor.
Ingredients
- 1 stick Unsalted butter; that's 4 oz., at room temperature
- 3 1/2 Tbsp. Confectioners sugar
- 1 cup Cake flour
- 1.4 oz. Almond four, Super fine and blanched; that's 1/3 cup plus 2 tsp.
- 2-3 Meyer Lemons zested; depending on the size of lemons Usually Meyer Lemons are smaller than regular lemons, but the ones I used were huge. Use your judgement.
- 1 Tbsp. Whole milk
- 2 drops Food grade lemon oil-optional
- 1 Egg beaten; you will not use the whole beaten egg
- Turbinado sugar; enough to completely coat the cookie dough log
Instructions
- Gather all of your ingredients. Zest the Meyer Lemons. Measure the two flours. Cut the butter into pieces to speed the warming.
- In either a stand mixer fitted with the paddle attachment or medium sized bowl beat the softened butter until it is very smooth and creamy.
- Add 3 1/2 Tbsp. confectioners sugar; 2 drops of lemon oil (optional) and blend until soft and light.
- Sift the cake flour and almond flour into the bowl. Add the lemon zest and tablespoon of milk. Mix all together starting with the hand mixer and complete the mixing with a rubber spatula.
- The dough will be shaggy at the beginning, but it does come together eventually.
- Using the rubber spatula, form the dough in the bowl into a ball, wrap the bowl with plastic wrap and place in the fridge for 1 hour.
- Take the dough from the fridge; unwrap and shape the dough, using your hands into a cylinder about 1 1/2 inches in diameter.
- Wrap the cylinder in plastic wrap and chill until firm; at least 2 hours.
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
- Take the cookie log from the fridge and remove the plastic wrap. 'Wash' the cylinder with a beaten egg and roll the dough in enough coarse sugar to completely coat.
- Once egged and sugared, re-wrap in the plastic wrap and place in the fridge until oven comes to temp.
- Remove from the plastic wrap. Using a sharp knife slice the dough into 1/3 inch rounds. This should make 16 cookies. Place them on a baking sheet lined with parchment leaving about 1 inch between the cookies.
- Lower the oven temp to 350 degrees and bake the cookies for about 25 minutes or until the edges start to get golden brown.
- Remove from the oven and let cool on the baking sheet for 5 minutes. Carefully transfer to a cooling rack to cool completely.
Notes
Nami says if you pack the cookies in an airtight container they will keep for at least 4 days. My cookies did not last 4 hours so no need for packing!