Sunday, July 26, 2009

Sablés au Citron ~ A Lemon Treat!



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
Printable Recipe

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.

Glaze:

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.

34 comments:

  1. Those lemon treats sound divine! Thanks for sharing!

    Your container plants are beautiful. Have a great Monday!

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  2. I love lemon cookies! Those look amazing. Beautiful potted flowers!

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  3. These are really good. But they are the kind of cookie we like (I'm not a big chocolate chip fan!)

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  4. Oh MY Goodness, and you have made me hungry at 9pm for lemon cookies. I cannot believe these sounded so great. I have my lemon tree, the lemons are ready yet, but when they get there, I am having lemon cookies. Thanks so much for sharing. Country Hugs, Sherry

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  5. They sound lovely! Beautiful mosaic of your potted plants!

    Shantana

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  6. O LOVE coming to this site...everything is so vibrant and full of life!!! These cookies must be a delight to bite into!!!

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  7. Your container plants are gorgeous! And the lemon dessert looks delicious.... I'm wanting to taste a sample, just a tiny bite?

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  8. Lemon adds a distinct flavor to anything and an exotic fragrant.

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  9. Yay! Sablés are my fave and these look like they would hold their form so well..

    Do you think they could handle Brigitte?:)

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  10. Lovely mosaic, and the cookies look good too!

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  11. Pretty mosaic-i like how you frame it too. the cookies look good too.

    carolyn

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  12. Another gorgeous mosaic, Susan ... I love that I can click on them and enlarge to see all the detail. The plants are lovely, but I enjoy seeing your beautiful variety of terra cotta containers.

    AND the sablés sound delicious. I love cookies with a little fleur de sel on top.

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  13. I'll be baking these in my news "baking center". My husband loves lemony-anything. :)

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  14. These cookies sound wonderful - the "salty" description alone is making me want to try them so different from the usual cookie.

    I love your floral containers and I knew there would be lots of red in them. Like Cynthia, I love the pots as well!

    Great recipe & great mosaic!

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  15. The cookies look wonderful!
    And maybe you never eat dessert, but I bet J sneaks a sweet or too! :)

    Your mosaic is lovely!

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  16. Thanks so much for the recipe - it sounds delectable! A must-try for certain.

    Love the mosaic - the color, the symmetry - all of it works to perfection.

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  17. Can't wait to try this recipe!!! Love your mosaic! I'll be back to explore your blog.

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  18. Oh, what a lovely photo of the lemon cookies. I want one now. Thanks for sharing.

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  19. Just love lemon. Your cookies look great:)

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  20. Those cookies sound amazing! may have to try them! TFS!! also LOVE youar Mosaic...the flowers are stunning!

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  21. Mmm that lemon treat looks and sounds delicious. Your plants are beautiful as well. Delectable combination for the eyes and tummy.

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  22. Mmmmm going to try. Lovely site!

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  23. This is my blog.
    The cookies look delicious! I also love how you frame your photos. Lovely and colorful potted plants!

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  24. I always look forward to your framed mosaics, Susan, works of art! This one no exception. Gorgeous!

    and the cookies. Awesome! They look absolutely fantastic!

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  25. Thank you ladies for all your wonderful comments!

    I hope all of you who love lemon, as I do, try these. They're great!

    Monique, I think you could probably use Brigitte :). L E M O N - I can see it now!

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  26. Oh good heavens, I'm drooling all over the keyboard. That always happens when I come here. :) Thanks so sharing your beautiful images at Mosaic Monday.

    And now I'm going to see if we have any lemons in the house... ;)

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  27. Susan, always a treat to see your offerings. I'm printing the recipe now :-) Your container mosaic is lovely!

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  28. Enjoyed reading your blog tonight....
    i love your site and the colors just make me happy.

    Had some time to blog hop and enjoyed your post. I am adding you to my sidebar... Have a great day.
    http://teresa-grammygirlfriend.blogspot.com/

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  29. Me to have been looking around and lemon is always good to have in both food and cakes.
    MB

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  30. I love lemon and these look light and delicious...I would love these with a cup of tea or in this heat maybe a glass of ice tea!

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  31. Oh joy, you're an active member of the Lemon People Club!

    I must make these, soon.

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  32. These were so great. Small, cute, a little crunchy, and a perfect sweet/lemon/salty taste! Since they were a bit salty I did brush mine with the glaze and I loved it. I also found that they're easier to cut when thawed just a bit, although if pieces fall off when you cut them its easy to mash them back on there. No more than 10 minutes for 1 1/4" sized cookies.

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  33. My wife just made some Lemon & Blueberry pancakes with Blueberry syrup. She has one lemon left! We are making these cookies!

    I'll be using Fleur de Sel de Camargue from my Gourmet Salt Starter Set from The Meadow.

    Thank you for the great recipe!

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  34. Having made these a couple of times now - definitely use kosher salt or fleur de sel, and if you use table salt out of desperation cut back half at least. Also I found that other citrus can sub for lemon but something about salty lemon cookies can't be beat! But still a good cookie. I bet the glaze is a throwback from when table salt was used instead, I'm going to glaze this batch when I didn't the first.

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