• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • New Magazine!
  • Bread
  • Cookies
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans

Citrus Sables

July 26, 2008 by Joy the Baker 48 Comments

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.)

Previous PostNext Post

Filed Under: Cookies, Fruit, Recipes

Previous Post: « Double Chocolate Peanut Butter Ice Cream
Next Post: Mocha Rum Cake »

Reader Interactions

Comments

  1. Ruth Miles

    October 14, 2009 at 7:25 pm

    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.

    Reply
  2. Geraldine

    August 5, 2009 at 2:13 am

    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

    Reply
  3. Geraldine

    July 30, 2009 at 3:17 pm

    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.

    Reply
  4. Elizabeth

    July 14, 2009 at 9:31 am

    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

    Reply
  5. amy

    June 14, 2009 at 7:34 am

    i am eating some of this fresh outta the oven!:) mmmm i say!

    Reply
  6. Deborah

    May 19, 2009 at 7:09 pm

    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!

    Reply
  7. Emily

    May 10, 2009 at 2:12 pm

    Those look SOOOOOO good!!! :)

    Reply
  8. Ang

    March 28, 2009 at 10:09 pm

    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

    Reply
  9. Suzanne

    March 17, 2009 at 2:32 pm

    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

    Reply
  10. lin

    August 11, 2008 at 2:16 pm

    mmmm i love me some citrus-y cookies. !

    Reply
  11. Shannalee

    August 10, 2008 at 8:00 am

    OOooohh, I love a good sable. YUM!

    Reply
  12. Jaina

    August 4, 2008 at 3:12 pm

    I’m sorry to hear about your friend moving away. But just think what a GREAT reason you’ll have to vacation in Florida. ;)

    Reply
  13. Mary Lynn

    August 4, 2008 at 9:07 am

    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?

    Reply
  14. Patricia Scarpin

    July 31, 2008 at 6:18 am

    I have got to make these!

    Reply
« Older Comments
Newer Comments »
Comments Page 2 of 4
« Previous 1 2 3 4 Next »

Trackbacks

  1. Milk & Cookies » Lemon Lemon Sables says:
    June 11, 2009 at 12:18 am

    […] I manage to explode this blog post somehow, I’ll get to the recipe, from Joy the Baker. You can get the directions from her too, I won’t write them out because they’re so […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

RELATED POSTS IN Cookies

Baked fluffernutter cookies broken apart on wire rack.
Fluffernutter Peanut Butter Cookies

What we have here is my seemingly never ending quest towards the best peanut butter cookie recipe.  It would seem that, when it comes to peanut butter cookies, I can leave well enough alone until I realize there’s a bag of marshmallows in the pantry and I need to head to the store for milk,…

Read More

Two huge small-batch chocolate chip cookies.
A Recipe For Just Two Giant Chocolate Chip Cookies

I accidentally went down a rabbit hole a few weeks back.  One afternoon, in a sweet tooth induced mania, I made a small batch of truly giant chocolate chip cookies. The cookie dough came together in a small saucepan, the chocolate almost too melty, and the cookies about the size of my literal face. They…

Read More

sliced chocolate and peanut butter brownies
How To Make Box Brownies Better

I hope we’ve built enough trust between us for you to believe what I’m about to tell you. It’s a secret that professional bakers have been keeping from you for too long.  The truth is BOX BROWNIES ARE BETTER THAN BROWNIES MADE FROM SCRATCH.  I know… criminal, really but facts are facts.  I think it’s…

Read More

Primary Sidebar

Fresh baked emails, delivered to your inbox

Jump to Recipe

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Jump to Recipe

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

Jump to Recipe

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

Jump to Recipe

Joy the baker with dyed bandana around neck

HOW TO MAKE DYED BANDANAS

as seen in JtB Magazine!

Jump to Recipe
joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

JOY @ WILLIAMS SONOMA

Jump to Recipe

SHOP THE CAKE LINE OF CAKE MIXES!

DRAKE ON CAKE

Jump to Recipe

Passionate from miles away since 2015.

Check it out on Instagram

Drake on cake instagram.

 

FAVORITE FRUIT RECIPES

Baked peach scones stacked with butter.

Easy Peaches and Cream Scones

Gluten-Free Brown Butter Blueberry Muffins

strawberry sheet cake on a plate with strawberries on top.

My Favorite Super Easy Strawberry Sheet Cake

POPULAR CAKES

strawberry sheet cake on a plate with strawberries on top.

My Favorite Super Easy Strawberry Sheet Cake

Slice of coconut cake on small white plate with coffee.

My favorite Coconut Cake is actually made with cake mix

A slice of lemon blueberry gooey butter cake held on a cake slicer.

Lemon Blueberry Gooey Butter Cake

Footer

Instagram

joythebaker

📚Baker and author of books and magazines
🎂Creator @drakeoncake
💁🏻‍♀️Classes with me @thebakehousenola
🍰 Products with @williamssonoma

joythebaker
I made @mississippivegan my favorite Paloma cockta I made @mississippivegan my favorite Paloma cocktail last night! Here’s how to make your own batch.

Palomas for Two 
1 cup fresh grapefruit juice
1/4 cup fresh lime juice
1 cup tequila blanco
A splash of Campari
6-8 ounces Fever Tree Grapefruit Soda
Fresh herbs for serving 
 
Mix everything in a jar and refrigerate. Serve over ice with fresh herbs. #paloma #summercocktails #joythebaker
4️⃣ ways to make a better BLT and you don’t 4️⃣ ways to make a better BLT and you don’t even need to be wearing pant. 
1. Bake the bacon with a sprinkle of brown sugar and cracked black pepper until crisp and caramelized. 
2. Slice tomatoes on a paper towel to remove excess water and, for all that is holy, season the tomatoes with sea salt.
3. Use butter lettuce you can replant for future butter lettuce.
4. You don’t like mayonnaise? Yea you do. Lots of it.
If the question is, what am I baking this weekend? If the question is, what am I baking this weekend? The answer is: 🍋🫐 Gooey Butter Cake.
He has no idea how swoony I get when he saves me a He has no idea how swoony I get when he saves me a seat at breakfast or moves me to the inside of the sidewalk for safety. What a thrill to have absolutely no chill whatsoever. Happy August, friends. I hope you’re hydrated and in stupid love.
Your weekend baking sorted! 🫠 Just add peanut b Your weekend baking sorted! 🫠 Just add peanut butter and marshmallows to the grocery list. ⁣
⁣
Also, if you snuck some 🍫🍫 in with the marshmallow you’d have a lil peanut butter cookie s’more and no one would be mad. ⁣
⁣
Recipe linked in the profile! xo.
Our no-bake, 🍒🍋 dreams come true thanks to @ Our no-bake, 🍒🍋 dreams come true thanks to @theboywhobakes! ⁣
⁣
This perfect summer recipe is linked in the profile! xo
Load More... Follow on Instagram

Copyright © 2022 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up