My husband and I rarely eat dessert unless it's a special occasion or we have guests for dinner. However, a very good friend emailed this recipe to me last week and I needed a treat to bring to a luncheon so I couldn't resist trying these. My friend and her husband used to be in our gourmet group until they retired and moved south just a couple of years ago. She and I love to share recipes that we have found, tried and enjoyed.
This recipe is called Sables du Citron from Chocolate and Zucchini by Cloutilde Dusoulier. They are salty, lemon-y and perfect.
Sablés au Citron
Adapted from Chocolate and Zucchini by Cloutilde Dusoulier
I did not use the lemon glaze when I made these cookies. For me, they were just right without it.
1 lemon (organic, if you can find it), zested, reserve the juice for the glaze (you'll need 3 tbs lemon juice)*
1 cup + 2 tbs all-purpose flour (I subsituted 1/4 cup of the flour for rice flour)
⅓ cup granulated sugar
1 tsp fleur de sel, or kosher salt
7 tbs (3½ oz) chilled unsalted butter, diced
1 large egg yolk
1 cup confectioner's sugar
Add the first 4 ingredients to a large bowl and lightly combine. Add the cold, diced butter and combine with your fingers until blended with the dry ingredients, or use a pastry cutter. Add the egg yolk and stir with fork until combined and the dough comes together. You can add a little water if the dough is too dry or add flour if it is too wet.
Divide the dough in half and form each half into a log approximately 1-2" thick. Wrap each log with plastic and freeze for 30 minutes. You can freeze the dough up to a month at this point.
Preheat oven to 350⁰F. Line a baking sheet with parchment paper.
Remove one log from the freezer and slice into ¼" slices. To keep the rounded shape, keep rotating the log after each slice. I found the logs cut better after it thawed for just a bit. Place the slices on the parchment-lined baking sheet and leave 1/2" between the slices. Repeat with the second log.
Bake the cookies for 12 minutes, or until lightly golden. If your slices are bigger they may take longer to bake. Transfer to a rack to cool completely.
Add the 3 tablespoon lemon juice and confectioner's sugar to a small bowl and mix until well combined. Brush each cookie with the glaze, let stand until the glaze is set, about an hour. You can store the cookies up to a week at room temperature in an airtight container.