Lemon Sable

Lemon again, haha! 

Lemon is one of my favorite flavors, I love its taste and flavor; most of all it goes very well with butter or cream. 

This time the recipe is a Lemon sable, buttery cookie with a sweet and tangy taste. I am so happy that I had a chance to use a lemon-shaped cookie cutter that I bought from Japan many years ago, haha.

It's easy to make, especially with a mini food processor. But you still can make it by cutting or mixing the butter into the flour mixture with your fingertips before adding the egg yolk and lemon juice.

You need to keep the dough cool for cut-out cookies, as soft cookie dough will lose its shape easily and be hard to work with. 

If you plan to decorate the cookie with chocolate (the same as mine), you have two choices, the first is using white chocolate, which is more delicious but needs to control the temperature (or your chocolate won't become set). the second is using White Chocolate Compound (or coating chocolate) instead, it's easier to use but the taste depends on the brand you choose. 

Lemon Sable

Make 21-22 pieces

Lemon cookie

80 g ......................... All-purpose flour
1/8 tsp ..................... Salt
10 g ......................... Almond powder
35 g ......................... Icing sugar
................................. Lemon zest from half of the lemon
50 g ......................... Unsalted butter (cut into 1 cm cubes)
10 g ......................... Egg yolk
1 tsp ........................ Lemon juice

Decorating

................................. White chocolate (or White Chocolate Compound)

................................. Yellow food coloring powder

Put the flour, almond powder, icing sugar, lemon zest, and salt into a bowl of a mini-chopper.
Process until combined. 

Add the butter and process to combine.

Add the egg yolk and lemon juice.

Process until the dough forms.

Remove from the bowl. Press the dough with the palm of your hand.

Roll the cookie dough between a sheet of baking paper. 

Until the thickness of the dough is about 4 mm. 

Refrigerate for 30 minutes.

Cut with a 7×4.8 cm. lemon-shaped cookie cutter. You will get about 21-22 pieces.

Place on a lined baking sheet and refrigerate for 30 minutes.

Before baking, preheat an oven to 160℃

Bake for 18-20 minutes.

Let the cookie cool on the baking sheet.

Melt the white chocolate in the microwave.

Mix it with food coloring.

Dip the cookie halfway into the melted chocolate and remove the excess chocolate.

Let the chocolate set before serving.

Lemon Sable