Citrus Sand Cookies

Citrus Sand Cookies are one of my favourite cookies as they have an interesting sandy and crunchy texture. They are a sable type of cookie and are made with only a few ingredients:  butter, sugar, flour and flavourings.  I love these cookies because when time is limited, it only takes a few minutes to prepare the dough and chill it in logs until you are ready to bake them (this is an icebox style cookie).  Once baked, they can be kept in an airtight tin and served with tea and coffee or as a compliment to a number of desserts such as crème brulée, panna cotta or ice cream. You must try these little cookies – they can be enjoyed for any number of occasions.  They made great edible gifts, too.

CITRUS SAND COOKIES

Yield:  Makes about 8 dozen dainty cookies

CHEF TALK:  I keep the prepared dough in logs in the freezer to slice and bake when I need them.  These cookies are nut free and gluten-free adaptable.

INGREDIENTS                      

• 1 1/3 cups (315 g) butter, softened                           
• ½ cup (100 g) berry sugar (fine granulated sugar)             
• Few drops of fresh lemon juice                        
• 1/2 teaspoon (2.5 ml) vanilla bean paste or vanilla extract                        
• 1 tablespoon (15 ml) zest from citrus (lemon, lime & orange)
• 1 2/3 cups (370 g) all purpose flour or gluten-free flour blend
  ________________

• Organic Cane Sugar to coat the cookie logs, as needed

METHOD:

1. In a mixer with a paddle, combine the butter and the sugar.  Cream until the mixture is light and fluffy. 
2. Add the lemon juice, vanilla bean paste and zest and mix a second or two to combine.
3. Add the flour and mix until the dough comes together.  Divide the dough in half.  Form each half into a log about 2 ½ inches in diameter and about 12 inches long.  Wrap the log in plastic wrap.  Repeat with remaining dough.
4. Chill the dough to make handling easier.
5. When you are ready to bake the cookies, brush the log lightly with egg white.
6. Roll the cookie log in organic cane sugar. 
7. Slice the log into 1/4” thick rounds.
8. Bake @ 325°F for about 10 – 15 minutes (if you are using gluten-free flour, please note that it does not brown the same as wheat flour – the cookies will feel firm to the touch once baked but will not be golden).  The cookies will crisp up upon cooling.  
9. Store the cookies in a tin or freeze for longer storage.

You Might Also Enjoy These Urb’n’Spice Cookie Recipes:

Crunchy Potato Chip Cookies (coming soon)

Ricciarelli Cookies – An Italian Almond Cookie

 Junior Chefs Best Cookies

Twice-Baked Nutty Meringue Cookie Crisps

Nut Butter Cookies

My Dee’s Old Fashioned Coconut Oatmeal Cookies

Vanilla Bean Poppers

Vanilla Bean Poppers – Holiday Food Fun Variation

Rainbow Poppers

How to Make Aquafaba Meringues

LEARNING TIPS:  

Please CLICK the linkabove to access my Urb’n’Spice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:

• Parchment Paper
• Favourite Kitchen Tools: Spatula
• Extracts: Vanilla Extract
• Creaming
• Oven Temperature Accuracy
  __________

If you try my recipe for Citrus Sand Cookies, please leave me a comment below with your feedback. Don’t forget to pin this recipe for later!

Denise Paré-Watson

The Urb’n’Spice Chef

Follow me on Social Media

Blog | Twitter | Facebook | Pinterest | Instagram

Did you Make my Recipe? 

Tag me @urbnspice on Instagram and hashtag #urbnspice