Lemon sablés

With their subtle citrus flavor and crisp, shortbread-like texture, they would sit beautifully, I imagine, next to a cup of tea comforting my stomach and my soul. And as we found last night, they happily team with a glass of late harvest to make a soft, gentle finish to a hearty winter meal.

Ingredients





150g unsalted butter, at room temperature
60g powdered sugar, sifted
24g egg white, at room temperature)
1 pinch of salt
1 1/2 lemons, grated zest (or to taste)
180g all-purpose flour

Cream butter and sugar, add salt and lemon zest.

Add the white yolks and beat in high speed

Remove and add the flour, carefully and do not overbeaten

Pipe and place the cookies on the lined baking sheets, leaving about 1/2 inch space between them.

. Because the dough is heavy, you may have problems with the parchment lifting up when you are pipping - to solve this, just squirt a little dot of the dough onto the baking sheet to give the parchment something to grab a hold of.

Bake the cookies for 12 to 14 minutes, or until they are set but not browned. (It's fine if the edges brown a smidgen.) Transfer the cookies to cooling racks to cool to room temperature.

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