I bought Dorie Greenspan’s Paris Sweets: Great Desserts From the City’s Best Pastry Shops after trying her lemon tart on Serious Eats and reading good things about it on Orangette.
I sat down with the book and began figuring out what sounded great and what I had the ingredients for. I settled on lemon butter cookies because I love butter cookies, had all the ingredients, and love lemon. As a bonus Pat also loves lemon desserts and he just came home from a week long ski trip.
Lemon Butter Cookies
adapted from Paris Sweets
8 oz butter
2/3 cup confectioner’s sugar
2 large egg yolks at room temp, one for dough and one for brushing
pinch of salt
zest from 1 lemon
2 cups flour
granulated sugar for sprinkling on cookies
Beat butter in stand mixer until it’s smooth. Add sugar, beat until smooth. Beat in 1 egg yolk, salt, vanilla, and lemon zest.
Reduce mixer speed and add flour. Do not over mix. I finished mixing the dough with a spatula by hand. Divide dough in half, wrap in plastic, and refrigerate.
(At this point, I misread the recipe but it all worked out. This is my version.)
I refrigerated half the dough for a few hrs and placed the other half in the freezer.
I preheated the oven to 350F.
I took the dough out of the fridge and formed it (with difficulty) into a log. I cut the log into 1/4″ thick slices. I placed the slices on cookie sheet lined with a silicon sheet.
I brushed each cookie with egg yolk and sprinkled it with sugar. I baked them for 12 min.
They turned out great. I love the texture and the subtle lemon taste.