Lemon Sable Cookie
This crunchy buttery cookie which is similar to a shortbread but has a richness from the egg yolks, shines bright with a pop of lemon from Ann Clark Lemon Juice Powder and has a crunch from the sugar on top.
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Prep Time
25 minutes
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Cook Time
25 minutes
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Servings
20
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2 cups all-purpose flour
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¾ cup confectioners' sugar
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2 tablespoons Ann Clark’s Lemon juice powder
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½ teaspoon sea salt
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14 tablespoons unsalted butter, cold, pieces
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2 large egg yolks
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1 tablespoon whole milk
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½ teaspoon Ann Clark Clear Vanilla
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2 tablespoons Ann Clark Sparkling Sugar
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Food Processor
Equipment
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1
Pulse flour, sugar, lemon powder and salt together in food processor until just combined, about 30 seconds.
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2
Add butter to processor, and pulse mixture until crumbly, about 12 times.
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3
Add yolks, milk and vanilla, and process until the dough begins to clump together, about 30 seconds.
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4
Shape dough into about 1-inch disc; wrap tightly, and refrigerate until firm, at least 30 minutes or up to 2 days.
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5
Meanwhile, preheat oven to 350°F. Line 2 large, rimmed baking sheets with parchment paper.
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6
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).
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7
Sprinkle tops of cookies with Ann Clarks Sparkling Sugar
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8
Bake in preheated oven, sheet at a time until set and lightly golden around the edges, 12-15 minutes.
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9
Let cool completely on the baking sheet, about 15 minutes.
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
