Biscuits Sablés au Citron

Biscuits Sablés au Citron

Ingredients:
1 1/2 cups (190g) all-purpose flour
1/2 cup (100g) granulated sugar
1/4 cup (60g) unsalted butter, cold and cubed
1/4 tsp salt
1 large egg yolk
2 tbsp lemon zest (about 2 lemons)
2 tbsp fresh lemon juice
1/2 tsp vanilla extract (optional)
2-3 tbsp coarse sugar (for sprinkling, optional)
Instructions:
1. Prepare the Dough:
In a large mixing bowl or the bowl of a food processor, combine the flour, granulated sugar, and salt.
Add the cold cubed butter and work it into the dry ingredients using your fingers or pulse it in the food processor until the mixture resembles coarse crumbs.
Add the egg yolk, lemon zest, lemon juice, and vanilla extract (if using). Mix or pulse until the dough begins to come together.
If the dough is too crumbly, add a teaspoon of cold water at a time until the dough forms a cohesive ball. Be careful not to overwork it.
2. Chill the Dough:
Turn the dough out onto a piece of plastic wrap, shape it into a flat disk, and wrap it tightly.
Refrigerate the dough for at least 30 minutes to allow it to firm up and make it easier to roll out.
3. Roll and Cut the Cookies:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Once the dough is chilled, lightly flour your work surface and rolling pin. Roll the dough to about 1/4 inch thickness.
Use a round cookie cutter (or any shape you prefer) to cut out cookies. If you don’t have a cutter, you can also use the rim of a glass to cut out circles.
Place the cookies on the prepared baking sheets, spacing them about 1 inch apart.
4. Optional: Sprinkle with Coarse Sugar:
For a little extra sweetness and texture, sprinkle the tops of the cookies with coarse sugar before baking.
5. Bake:
Bake the cookies for 10-12 minutes or until they are lightly golden around the edges. The cookies should remain pale in color, with a crisp, slightly crumbly texture.
Remove from the oven and allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
6. Serve and Enjoy:
These cookies are perfect as is, but you can also dust them with a little extra powdered sugar for a delicate finish, or drizzle with a light lemon glaze if desired.