These Classic French cookies are buttery, crisp and laced with tart lemon zest. These cookies are bursting with lemon flavor, they have a fantastic sand like texture and just melts in mouth.
Recipe Source : http://www.unegaminedanslacuisine.com/2011/08/lemon-poppy-seed-sables.html
Yield : 30 Cookies
1. In a mixing bowl, add all purpose flour, baking powder and salt and mix
3. In a separate large mixing bowl, add butter and sugar and using a hand mixture cream together for 5 minutes until the mixture is creamy, smooth and turns pale
4. Add egg yolk and beat until it is incorporated
5. Add vanilla or almond extract , lemon zest and beat till well combined
6. Reduce the speed to low and add flour mixture we have from step number 2 and beat until flour is mixed thoroughly with butter
7. Turn the cookie batter on a lightly floured surface. Gather the batter and shape it to ball
8. Divide the batter into two equal parts. Roll each portion into a log of 1 and 1/4 inch diameter. Wrap each log separately in a plastic wrap and freeze for 1 hour
9. After one hour, take the log out of freezer. Preheat the oven to 180C
10. In a large plate add 1/4 cup milk. Roll the log in the milk
11. Then using a sharp knife, cut the log into 1/4 inch thick cookies
12. Then roll each cookie in the sugar lemon zest mixture. Sugar will stick only on the edges of the cookies since the edges are previously rolled it milk
13. Place the cookie on a greased and lined cookie sheet. Repeat step number 12 for rest of the cookies
14. Bake the cookies at 180 C for 5 minutes
15. Then reduce the oven temperature to 160 C and bake for 8 minutes more or until the cookies turn light golden at the edges
16. Remove the cookie sheet from the oven and allow the cookies to rest in the sheet for 5 minutes
17. Then transfer the cookies gently to a cooling rack. Cool completely and store in airtight container
Recipe Source : http://www.unegaminedanslacuisine.com/2011/08/lemon-poppy-seed-sables.html
Yield : 30 Cookies
Ingredients
- 2 Cups all purpose flour
- 1/4 Teaspoon Baking Powder
- a pinch of salt
- 1 Cup unsalted butter at room temperature
- 2/3 Cup confectioners sugar
- 1 Egg Yolk
- 1 Teaspoon Vanilla extract ( original recipe says almond extract, since I had only vanilla extract I used vanilla extract. Go ahead and use almond extract)
- Zest of 3 lemons
For the Sugar Coat
- 1/2 Cup granulated white sugar
- Zest of one lemon
- 1/4 Cup milk
Prepare the sugar coating
1. In a small bowl , add sugar and lemon zest. Rub the lemon zest into granulated sugar with fingertips until the sugar turns light yellow and you smell a nice fresh aroma of the zest.Directions
1. In a mixing bowl, add all purpose flour, baking powder and salt and mix
3. In a separate large mixing bowl, add butter and sugar and using a hand mixture cream together for 5 minutes until the mixture is creamy, smooth and turns pale
4. Add egg yolk and beat until it is incorporated
5. Add vanilla or almond extract , lemon zest and beat till well combined
6. Reduce the speed to low and add flour mixture we have from step number 2 and beat until flour is mixed thoroughly with butter
7. Turn the cookie batter on a lightly floured surface. Gather the batter and shape it to ball
8. Divide the batter into two equal parts. Roll each portion into a log of 1 and 1/4 inch diameter. Wrap each log separately in a plastic wrap and freeze for 1 hour
9. After one hour, take the log out of freezer. Preheat the oven to 180C
10. In a large plate add 1/4 cup milk. Roll the log in the milk
11. Then using a sharp knife, cut the log into 1/4 inch thick cookies
12. Then roll each cookie in the sugar lemon zest mixture. Sugar will stick only on the edges of the cookies since the edges are previously rolled it milk
13. Place the cookie on a greased and lined cookie sheet. Repeat step number 12 for rest of the cookies
14. Bake the cookies at 180 C for 5 minutes
15. Then reduce the oven temperature to 160 C and bake for 8 minutes more or until the cookies turn light golden at the edges
16. Remove the cookie sheet from the oven and allow the cookies to rest in the sheet for 5 minutes
17. Then transfer the cookies gently to a cooling rack. Cool completely and store in airtight container
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