When I found these side-of-the-cup cookie cutters at World Market, I had to have them. Had to, I tell you. I’ve seen cookies all over the internet, hanging on the sides of mugs, but they involve cutting that notch out yourself. These cutters make it so much simpler!
I’m picturing gingerbread stars on a mug of marshmallow-topped hot chocolate after sledding, or some pretty pink frosted hearts on a mug of steaming coffee during a date night movie. And did I mention they were only $1.29 each? What a bargain!
Lemon Sable Cookies
- 1 1/2 cups King Arthur Unbleached All-Purpose Flour
- 3/4 cup almond flour or ground almonds
- 3/4 cup confectioners’ sugar
- 1/2 teaspoon salt; Fleur de Sel is especially nice in this recipe
- 2 tablespoons lemon powder*
- 14 tablespoons cold unsalted butter, diced
- 1 large egg white
- grated rind (zest) of 1 lemon
- *Or, for a less zesty cookie, substitute 1 tablespoon fresh lemon juice.
- 1 tablespoon lemon juice
- 1/2 cup confectioners’ sugar
- coarse white sparkling sugar, for topping
1) Using a food processor or mixer, combine the flour, almond flour, sugar, salt, and lemon powder.
2) Add the butter, and process or mix until the mixture is crumbly.
3) Add the egg white, lemon juice (if you’re using it) and grated rind, and process or mix until the dough comes together.
4) Shape the dough into a disk, wrap it in plastic, and refrigerate for 1 hour or more.
5) Preheat the oven to 350°F.
6) Roll the chilled dough 1/4″ thick.
7) Using fluted cookie cutters about 2 1/2″ in diameter, cut out as many cookies as possible, re-rolling the dough as needed. Space the cookies 1/2″ apart on lightly greased or parchment-lined baking sheets — you’ll need a couple of pans.
8) Bake the cookies for 12 to 15 minutes, until their edges begin to brown. Remove them from the oven, and transfer them to a rack to cool.
9) For the glaze, stir together the lemon juice and confectioners’ sugar until smooth.
10) Brush a thin layer of glaze onto the surface of each cookie; garnish with sparkling sugar, if desired.
Yield: 3 dozen cookies.
I followed the recipe exactly, except that I dipped the tops of the cookies into the glaze, rather than brushing it on. The lemon powder is an amazing ingredient to keep in the pantry. I love using it when I make shortbread, because it adds the zesty flavor without adding liquid, which would make your shortbread not so short.
These cookies are very much like shortbread, but not as dense. They’re tender, crisp, and nice and lemony. Definitely a keeper!