Joy the Baker

Citrus Sables

July 26, 2008

My week- ridiculous.

My best, most darling friend has decided to move from Los Angeles to some strange state called…. Florida?  It’s wonderful for her.  I’m just heartbroken that I won’t have her around to watch me bake and drink wine and talk for hours and hours.

I can get over that heartbreak thanks to my immense amount of rollover cell phone minutes.  I’ll be fine…

BUT!  It seems like  I’ve been saying goodbye to my friend at goodbye parties all week long.  I’m not really a girl that goes to bars, but it seems like each night of the week I’ve been raising a glass to my friend.  It’s been fun.  It’s been almost too fun!  Each night is more ridiculous than the next.

If you haven’t been to a bar in a while, well, let me tell you, it’s madness.  In just one week I’ve… Well let’s just say that I’m going to church in the morning, and no, I didn’t get a tattoo… or did I?

Bon Voyage Sonia my love.

Enough of that, we have cookies to discuss.

These citrus sables will class up any ridiculous week.  Throw together a batch of these slice and bake French butter cookies, and those beers and bar fights will be a distant memory.

Citrus Sables

Baking: from my home to yours

Print this Recipe!

2 sticks (8 ounces) unsalted butter (preferably high-fat, like Plugra), softened at room temperature
1/2 cup granulated sugar
1/4 cup confectioners’ sugar, sifted before measuring
1/2 teaspoon salt, preferably sea salt
2 large egg yolks, preferably at room temperature
2 cups all-purpose flour.

zest of 1 lemon and zest of 1 lime

For the decoration (optional):
1 egg yolk
Crystal or dazzle sugar.

1. Working in a mixer fitted with a paddle attachment, beat the butter at medium speed until it is smooth and very creamy. Rub the zest of the lemon and lime into the granulated sugar with your fingertips, creating a fragrant sugar.  Add the sugars and salt to the butter and continue to beat until smooth and velvety, not fluffy and airy, about 1 minute. Reduce the mixer speed to low and beat in 2 egg yolks, again beating until well blended.

2. Turn off the mixer, pour in the flour, drape a kitchen towel over the mixer and pulse the mixer about 5 times at low speed for 1 or 2 seconds each time. Take a peek; if there is still a lot of flour on the surface of the dough, pulse a couple of more times; if not, remove the towel. Continuing at low speed, stir for about 30 seconds more, just until the flour disappears into the dough and the dough looks uniformly moist. If you still have some flour on the bottom of the bowl, stop mixing and use a rubber spatula to work the rest of it into the dough. (The dough will not come together in a ball — and it shouldn’t. You want to work the dough as little as possible. What you’re aiming for is a soft, moist, clumpy dough. When pinched, it should feel a little like Play-Doh.)

3. Scrape the dough onto a work surface, gather it into a ball and divide it in half. Shape each piece into a smooth log about 9 inches long (it’s easiest to work on a piece of plastic wrap and use the plastic to help form the log). Wrap the logs well and chill them for at least 2 hours. The dough may be kept in the refrigerator for up to 3 days or frozen for up to 2 months.

4. When ready to bake, center a rack in the oven and preheat the oven to 350 degrees. Line a baking sheet with a silicone baking mat or parchment paper and keep it at the ready.

5. To decorate the edges of the sables, whisk the egg yolk until smooth. Place one log of chilled dough on a piece of waxed paper and brush it with yolk (the glue), and then sprinkle the entire surface of the log with sugar. Trim the ends of the roll if they are ragged and slice the log into 1/3-inch-thick cookies.

6. Place the rounds on the baking sheet, leaving an inch of space between each cookie, and bake for 17 to 20 minutes, rotating the baking sheet at the halfway point. When properly baked, the cookies will be light brown on the bottom, lightly golden around the edges and pale on top. Let the cookies rest 1 or 2 minutes before carefully lifting them onto a cooling rack with a wide metal spatula. Repeat with the remaining log of dough. (Make sure the sheet is cool before baking each batch.)

46 Comments Add A Comment

  • Catherine-Alexa July 29, 2008 at 8:29 am

    You are a pastry Goddess. You can move to South Carolina and be my best friend anytime.

  • Anything that asks for high fat butter is the recipe for me. :)

  • So hard when a friend leaves…hope the cookies cheer you up!

  • I love anything citrusy. They look gorgeous!

  • Just so you know, I am taking every cookie you post VERY seriously now. I made your chocolate chip cookies with melted butter on the weekend and it was like an awakening from a deep slumber. I will never make choco-chip cookies with Crisco or shortening again. Yours were so very sumptuous.
    PS. The rest of the dough is sitting in the fridge, awaiting it’s 36 hour fate. Should be interesting.

  • We’re not too strange here in Florida, she’ll be ok :) Thanks for all your amazing recipes – I love that these have lime in them. My favorite citrus is incredibly under-represented in baking.
    - Liz

  • These look great, I will have to give them a try. Email seems to be my only lifeline to my far away friends these days, good luck!

  • these look amazing….and i am a citrus junkie….so no prizes for guessing what i am baking next!

  • my best girlfriends live states and states away as well–however, i’m the culprit who up and moved. i miss them with my whole heart. but what darling little treats you’ve made for comfort (aren’t cookies the best comfort?!)…i’ll have to try them!

  • I have had these before and they are just so tasty. Very easy to eat 20 in a sitting. Sorry about your dear friend. Does she know how humid it is there? Maybe if she knew she would not leave. ;-)

  • These look absolutely delicious. Sorry about your friend.

  • I love the sugar crystals on the edges. Look yummy! Bummer about your friend.

  • These look amazing! Really dainty and delicious! So sorry about your friend moving away….

  • Those look awesome. Lime is my best friend. It can be yours too since you are losing yours :(. Can’t wait to make these.

  • i made these with lemon balm a week ago and they are amazing! beautiful.

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