Tuesday, October 11, 2011
Tea and cookies
That's it for today. Excuse me while I sip my tea and listen to the tea kettle.
French Lemon Sablés
makes 3-4 dozen, depending on size
1 c. unsalted butter, at room temperature
3/4 c. granulated sugar
1/2 tsp. salt
1-2 Tbsp. grated lemon zest, or to taste
2 eggs, separated, at room temperature
2 c. all-purpose flour
1/2 c. coarse white decorating sugar
Combine granulated sugar and lemon zest.
Beat butter on medium speed of mixer until smooth and creamy. Beat in sugar-lemon zest mixture and salt until combined, about 1 minute. Beat in egg yolks. Store egg whites in refrigerator until ready to use.
On low speed, gradually beat in flour until dough looks moist. Divide dough in half; roll each half into an 8-inch log. Wrap in parchment paper. Chill at least 8 hours or overnight.
Preheat oven to 350˚F. Line baking sheets with parchment paper. Unwrap logs. Brush with reserved egg whites. then sprinkle with decorating sugar, rolling to make sure sugar sticks.
Using a sharp knife, cut each log crosswise into 1/4-inch thick slices. Place 1 inch apart on baking sheets. Bake 12 minutes or until lightly brown around edges. Cool on pans on racks for a few minutes. Transfer to racks; cool completely. (Or not!)