These sable cookies have a bit of lemon too 🙂
(I did not add the glaze though!)
Sable Cookies (From Washington Post)
- FOR THE COOKIES
- 2 1/2 cups flour
- 1/2 teaspoon fine sea salt
- 16 tablespoons (2 sticks) unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/4 cup confectioners’ sugar, sifted
- Finely grated zest of 1 lemon plus 1 teaspoon lemon juice
- 1 large egg, plus 1 large egg yolk
- 1/4 teaspoon vanilla extract
- FOR THE OPTIONAL GLAZE
- 2 tablespoons fresh lemon juice
- 1 cup confectioners’ sugar
For the cookies: Combine the flour and salt on a sheet of wax paper or parchment paper.
Combine the butter, both sugars and the lemon zest in the bowl of a stand mixer or hand-held electric mixer; beat on low speed until smooth. Stop to scrape down the bowl.
Add the whole egg; beat on medium speed until well incorporated, then add the yolk and beat until incorporated. Stop to scrape down the bowl.
Add the lemon juice and vanilla extract; beat on low speed until blended, then add the flour mixture; beat on low speed just until incorporated.
Divide the dough in half and transfer each portion to a large piece of plastic wrap. Use the wrap to help you shape the dough into logs that are about 10 inches long and 1 1/2 inches wide. Refrigerate until firm, at least 30 minutes and up to 5 days.
Preheat the oven to 350 degrees. Line two or three baking sheets with parchment paper or silicone liners.
Unwrap the dough log. Cut into 1/4-inch-thick rounds, being careful to roll the log as needed so the slices stay round. Arrange them on the baking sheets, spaced at least 1 inch apart. Bake one sheet at a time (middle rack) for about 15 to 20 minutes, or until the cookie edges are just golden. Transfer the cookies to a wire rack to cool completely.
For the optional glaze: Whisk together the lemon juice and confectioners’ sugar in a bowl, until smooth. Dip the tops of the cooled cookies into the glaze and return them to the rack; let the glaze set before serving or storing.