Lemon Sables Recipes
LEMON SABLES
You can glaze these cookies or sprinkle powdered sugar on them just after they come out of the oven. If you're like me you can just eat them plain. You may want to mix the sugar and lemon zest together an hour before you're ready to make the cookies so the sugar can absorb the lemony goodness.
Provided by Queen Dana
Categories Dessert
Time 2h27m
Yield 18 cookies
Number Of Ingredients 7
Steps:
- In a mixing bowl beat butter until creamy. Beat in sugars and lemon zest until well combined. Beat in eggs until well combined.
- Sift flour and baking powder together and beat the flour mixture into cookie batter until well combined.
- Shape the dough into logs and wrap in wax paper; refrigerate for a couple of hours and then slice.
- Bake at 350°F for 12-15 minutes.
Nutrition Facts : Calories 183.9, Fat 11, SaturatedFat 6.7, Cholesterol 54.8, Sodium 132, Carbohydrate 19.7, Fiber 0.4, Sugar 8.9, Protein 1.9
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- Preheat the oven to 375ºF (190ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC). Line the baking sheet with parchment paper or silicone baking liner.
- If you pack the cookies in an airtight container, they will keep for at least 4 days. You can also freeze the unbaked log of dough, wrapped in plastic wrap, for up to 2 months. Let sit at room temperature for about 10 minutes before cutting and baking. Do not let the dough fully defrost.
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- Note: If at any time during this process the dough becomes sticky and hard to work with, simply refrigerate it for about 20 minutes, until firm., Space the cookies 1/2" apart on lightly greased or parchment-lined baking sheets — you'll need a couple of pans., Bake the cookies for 12 to 15 minutes, until their edges begin to brown.
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