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
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.)
Ruth Miles
Okay, I made the Citrus Sables and the first batch was burnt – so disappointing (though we are eating them anyway). The second batch is heavenly! As in too heavenly – like I want to eat the whole batch by myself with a big glass of milk or a couple cups of tea.
Geraldine
I made another batch but this time I added more zest and didn’t cut into 2 logs. They were even better. And my mom who has very particular taste loved loved them Thanks Joy
Geraldine
Once again a real pleaser. Sweet and tangy such a lovely combo.I might be too pleased but after so many disappointing recipes that have wasted so many ingredients,I find myself thrilled when the recipes turn out wonderfully delicious. Thanks Joy I’m making nectarine cobbler next.
Elizabeth
Joy,
I made a batch last night and froze the rolls, which I will bake in 2 weeks. How long do they need to be out of the freezer?
Elizabeth
amy
i am eating some of this fresh outta the oven!:) mmmm i say!
Deborah
I was looking for a new cookie recipe that I might make “not so sweet” for my favorite cookie eater… and found these scrumptious sounding sables!!!! We are lime fans and I can’t wait to try this recipe. Thanks!
Emily
Those look SOOOOOO good!!! :)
Ang
Joy,
I had a dinner party recently and made a few of your recipes.
The muffins and the citrus sables were a smash.
You’re an inspiration, please keep on creating..
Will keep on checking yoru website…. :)
Ang from Melb, Australia
Suzanne
These cookies look really good! I’m making them right now! They’re at the “chill in fridge” step. Can’t wait to bake them tonight. The fruit smelled amazing when zesting. Thanks for sharing!
Suzanne
lin
mmmm i love me some citrus-y cookies. !
Shannalee
OOooohh, I love a good sable. YUM!
Jaina
I’m sorry to hear about your friend moving away. But just think what a GREAT reason you’ll have to vacation in Florida. ;)
Mary Lynn
These are wonderful! I made them this past weekend and they were a huge hit. I can’t wait to use other flavorings as well, maybe throw in some chopped pistachios or something.
Question: Would using a liquid flavoring harm this recipe? Like if I were to add 1-2 teaspoons of an extract or rosewater, would that throw off their texture/dry them out/other foreseeable disaster? I’ll probably give it a try, but since I’m a novice baker, I thought you (or any other readers) might have some insight?
Patricia Scarpin
I have got to make these!