Lemon Sablé Cookies
Rated 5.0 stars by 1 users
Category
Recipe
Servings
20
Prep Time
25 minutes
Cook Time
25 minutes
This crunchy buttery cookie is similar to a shortbread but has a buttery richness from the egg yolks. The flavor shines bright with a pop of lemon from Ann Clark Lemon Juice Powder and a crunch from the sugar on top.
Ingredients
-
2 cups all-purpose flour
-
¾ cup confectioners' sugar
-
2 tablespoons Ann Clark Lemon Juice Powder
-
½ teaspoon sea salt
-
14 tablespoons unsalted butter, cold, pieces
-
2 large egg yolks
-
1 tablespoon whole milk, additional for brushing
-
½ teaspoon Ann Clark Clear Vanilla
-
2 tablespoons Ann Clark Sparkling Sugar
-
Food Processor
Equipment
Directions
Pulse flour, sugar, lemon powder and salt together in food processor until just combined, about 30 seconds.
Add butter to processor, and pulse mixture until crumbly, about 12 times. Let run on HIGH, until the butter is incorporated completely into the dry mixture, about 1 minute.
Add yolks, milk and vanilla, and process until the dough begins to clump together, about 1 minute.
Shape dough into about 1-inch disc on a lightly floured surface; wrap tightly, and refrigerate until firm, at least 30 minutes or up to 2 days.
Meanwhile, preheat oven to 350°F. Line 2 large, rimmed baking sheets with parchment paper.
Roll out dough on a lightly floured surface, ¼ -inch thick and cut with a 2–3-inch fluted, round cookie cutter. Re-roll the dough as needed and place the cookies about 1 inch apart onto the prepared pans (about 10 per sheet).
Brush tops with additional milk and sprinkle tops of cookies with Ann Clarks Sparkling Sugar.
Bake in preheated oven, sheet at a time until set and lightly golden around the edges, 12-15 minutes.
Let cool completely on the baking sheet, about 15 minutes.
Recipe Note
Enjoy!
Notes & Tips:
- To make ahead: Make dough on day 1; roll out on day 2. Letdough sit out for 30 minutes before rolling if needed.
- Don’t handle cookies until cool, they are tender and fragile when warm.
Photo by Laura Kanya
