The Pioneer Woman Tasty Kitchen
Profile Photo

Lemon Sables

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

24
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

These classic French cookies are slightly lemony, slightly crumbly butter cookies. Just sweet enough and buttery enough to be eaten at breakfast with a cup of coffee or perfect for an after dinner dessert.

Ingredients

  • 2 sticks Unsalted Butter
  • ⅔ cups Confectioners Sugar
  • 1  Large Egg Yolk
  • ¼ teaspoons Salt
  • 2 teaspoons Vanilla Extract
  • 1-½  Lemons, Zested
  • 2 cups All-purpose Flour
  • 1  Large Egg Yolk
  • ½ cups Sugar

Preparation

In the bowl of a stand mixer, cream the butter until it is smooth. Place a sifter over the bowl of the mixer, and sift 2/3 cup confectioners’ sugar directly into the bowl. Mix until smooth, scraping down the sides of the bowl once or twice. Add egg yolk, salt, vanilla, and lemon zest. Mix well, again scraping the sides of the bowl once or twice. Add the flour and mix on low just until combined. Finish mixing with a spoon to avoid over-mixing.

Divide the dough in half, wrap each half in plastic, and refrigerate for 30 minutes. This will help you be able to roll the dough into logs.

After 30 minutes of chilling, unwrap the dough, leave it on the plastic wrap and form into a log about 1 – 1.5 inches in diameter. I usually re-wrap it in plastic and use the plastic to roll it into a log. This helps the dough not stick to my hands. Refrigerate the logs for at least 2 hours or freeze for at least 45 minutes. This allows them to firm up so you can slice them.

Preheat the oven to 350 F. Whisk the egg yolk in a small bowl until smooth. Unwrap one of the dough logs, brush with egg yolk, then roll it in sugar so it’s covered completely. Slice the log into slices that are about 1/4-inch thick and lay slices on a baking sheet lined with parchment or a baking mat. Place them about 1 inch apart. The cookies will expand slightly when baking.

Bake for 12-14 minutes or until set but not browned. The edges will be slightly darker due to the egg yolk. Let them cool on the pan for 5-10 minutes, then remove to a wire rack to cool completely. Repeat the process with the second log of dough while the first batch cools.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Bakery Style Salted Caramel Cookies
Profile Photo by Marty Boyd in Desserts
Baked salted caramel chip cookies that are slightly crisp and chewy...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 24 Level: Easy


Italian Christmas Cookies (Cuccidati)
Profile Photo by Cooking The Globe in Desserts
These Italian Christmas Cookies (Cuccidati) are filled with a flavorful rum-infused...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 10 Level: Easy


Oatmeal Applesauce Cookies
Profile Photo by Becca Davis in Desserts
Oatmeal Applesauce Cookies will help kick off Christmas cookie season this...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Red Velvet Marshmallow Crinkles
Profile Photo by Kaz Weida from A Sweet Little Life in Desserts
A cookie concocted out of cocoa and sugar, fluffy and soft...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 24 Level: Easy


Double Chocolate Peppermint Cookies
Profile Photo by Silvia Ribas in Desserts
Vegan and gluten-free, and a tasty and irresistible allergy-friendly treat for...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 25 Level: Easy