A plate of fresh strawberries, vanilla chantilly cream, and rich lemon sables are a perfect dessert for a light, afternoon luncheon.
Prep Time: 1 hours, 30 minutes
Cook Time: 15 minutes
Ingredients:
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- 10 tablespoons butter
- 1 teaspoon lemon zest
- ½ cup granulated sugar
- 1 egg
- 1/2 teaspoon lemon extract
- Egg wash:
- 1 egg white
- 2 teaspoons water
Preparation:
In a medium bowl mix the flour and baking powder and set aside. In large mixing bowl, cream the butter, lemon zest, and sugar together until smooth. Add the egg and lemon extract and mix in the dry ingredients until a smooth dough forms.
Form the dough into a disk shape or 2-inch diameter log. Wrap the dough in plastic wrap and chill for 1 hour. Preheat the oven to 350F. Prepare the egg wash by beating together the egg white and 2 teaspoons of water.
Roll out the disk of dough to ¼-inch thickness, and cut out the sables using a 2-inch fluted cookie cutter. If using a log of cookie dough, slice it crosswise into ¼-inch thick coins. Brush the sables with the egg wash, and bake on a parchment lined baking sheet for 15 minutes, or until they are lightly browned around the edges. Cool the sables for 2 minutes on the cookie sheet and then transfer to a wire rack to cool completely.
