Wednesday, June 9, 2010

Meyer Lemon Butter Cookies

Even the best of bakers have bad days in the kitchen, and I had one yesterday. My usual batch of breakfast muffins turned into squishy, overly moist globs instead of their typical deliciousness. Instead of happy, perky blueberry raspberry muffins I ended up with sticky sad muffins. I even managed to drop my kitchenaid mixer on my chest when trying to store it away (bruise to prove it as well). Some days, you just stay out of the kitchen until your baking mojo returns. And most gratefully my poor lame muffins were still tasty and thus eaten.

Thankfully, I had much better success with my Meyer Lemon Butter Cookies! I discovered the recipe from when doing some searching for a lemon cookie recipe. Now please understand that while I greatly appreciate lemon flavored desserts, I am not a big lover of lemon goodies. Hence the meyer lemons! These little gems were light, refreshing and very easy to make. And a possible addition for my annual cookie trays.

The trick to the buttery goodness of this recipe is using powdered sugar in the baking mix as opposed to usual white granulated sugar. It makes for light, fluffy cookies that nearly melt in your mouth.

If you follow the recipe as directed, the last step before baking involves brushing the cooled dough log with egg yolk and then rolling in sugar. Yum!

ps - the other cookies in the photo are my Outrageous Chocolate Chip Cookies, recipe should be up shortly!

Sabl├ęs au Citron
(from Paris Sweets by Dorie Greenspan)
(makes 50 cookies)

8 ounces (2 sticks) unsalted butter, softened at room temp.
2/3 cup confectioners' sugar (measured then sifted)
2 large egg yolks (divided use: 1 for dough, 1 for coating)
pinch of salt
2 tsp vanilla extract
2-4 tsp finely grated lemon zest (to taste)
2 cups all purpose flour
approximately 1/2 cup granulated sugar (for coating)

In the bowl of a stand mixer, beat butter on medium speed until smooth, add the confectioners' sugar and beat until smooth. Beat in 1 egg yolk, followed by salt, vanilla and lemon zest.

On low speed, add the flour and mix just until flour is incorporated.

Turn dough out onto a counter, gather dough into a ball, divide in half, and wrap each piece in plastic wrap. Chill dough for 30 minutes in refrigerator.

Form each piece of dough into a log that is about 1 to 1 1/4 inches in diameter. (If the diameter is right, the length you end up with is fine. Mine are usually about 6 inches long.) Wrap logs in plastic wrap and chill dough for 2 hours in refrigerator. (Dough logs can be wrapped airtight and kept refrigerated for up to 3 days or stored in freezer for up to 1 month.)

Preheat oven to 350F. Line your baking sheets with parchment paper.

If you are coating your cookies with sugar, whisk the remaining egg yolk until it's smooth and liquid enough to use as a glaze. Spread granulated sugar out on a piece of waxed paper. One log at a time, unwrap your chilled dough log and brush lightly with the egg yolk. Roll the log in sugar, pressing gently to help the sugar stick.

Slice each log into rounds about 1/4 inch thick. Place on baking sheets, leaving about 1/2 inch between the cookies.

Bake at 350F for 12-14 minutes until they are set but not browned. (It's okay if the yolk-sugar edges brown slightly.) Transfer cookies to cooling rack.

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