Lemon Sables

June  1, 2009
2 Ratings
  • Serves 40 cookies
Author Notes

These are buttery, sweet, and have a great texture just like sand -- hence the name. They're even better after the lemon flavor has emerged, so try to wait a few days before eating them. And if you have Meyer lemons -- use 'em! They'll be twice as good. —Food52

Test Kitchen Notes

test comment —The Editors

What You'll Need
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 16 tablespoons (2 sticks) unsalted butter, at room temp.
  • 1/2 cup confectioner's sugar
  • 1/2 cup sugar
  • 2 tablespoons grated lemon zest (from 2-3 lemons)
  • 1 teaspoon coarse sea salt, or kosher salt
  • 4 egg yolks
  1. Stir the flour and baking powder together in a small bowl. Scrape the butter into your mixer and beat until creamy (use the paddle attachment, if you have one). Add the confectioner's sugar and beat for a minute. Then add the regular sugar and beat for a minute more. Flick in the lemon zest and salt and mix just briefly. Drop in the egg yolks one at a time, and again, mix for just a few moments to combine. With the mixer on low, gradually add the flour mixture, and blend just until the dough is formed. Use a spatula to do any last mixing.
  2. Divide the dough between two 1-foot-long sheets of plastic wrap. The dough will be quite soft. Don't worry. Shape it into a rough log, 1 1/2 inches round. Wrap the plastic around the dough and continue shaping and rolling to form a nice round log. Twist the ends and tuck them under the log. Refrigerate for at least 2 hours and up to a few days.
  3. When you're ready to bake the cookies, preheat your oven to 350 degrees F and set a rack in the middle of the oven. Line two baking sheets with parchment paper. Lay a third sheet on the counter and pour out a ridge of sugar, approximately the length of the logs, for dipping them in. Then do just that: lay a log on the ridge of sugar and roll it lightly to press some sugar into its sides. Completely coat the logs with sugar, then slice them into 1/4 inch thick slices. A long thin carving knife works well for this. Lay the slices about 3 inches apart on the baking sheets.
  4. Bake for 12-15 minutes (turning the sheets 180 degrees halfway through) until golden on the edges. Cool on baking racks. Store in cookie tin. It's best if you can hold out a day or two before eating- good luck.
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1 Review

D G. March 14, 2013
These have incredible flavor but I think have too much yolk or not quite enough flour. My cookies spread and didn't hold their shape although they came straight from refrigerating overnight.