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Sables with Lemon Zest
- Makes:
2½ Dozen
Cookies - Difficulty
Easy
Published 2011
Of course these enviable treats are French. (And in France, you’ll see them written as sablés, pronounced sah-blays.) They’re petite but substantial and not too sweet. Nibble off the sugary edges first, then dunk the remaining lemony center in a cup of coffee or milky tea.
Ingredients
1 cup ¾ cup ½ teaspoon
Method
Beat the butter until smooth and creamy. Add the sugar, salt, and lemon zest and mix for another minute, until thoroughly combined. Then mix in the egg yolks.
Gradually add the flour and beat until the dough looks moist. Divide the dough in half and roll each half into an 8-inch log. Wrap logs in parchment paper and refrigerate overnight.
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