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Hop to it

The sun set at 4:18 this afternoon. That means that the street lamps outside my office window shuddered ominously to life at ten minutes after three, people. Six o’clock this evening was indistinguishable from midnight. I don’t know how it is where you are, but around here it’s very, very dark.

When Brandon moved to Seattle last June, he was more than a little apprehensive of all this, and with good reason. No sane person moves to “The Rainy City” – or, more fittingly, “The Rainy and Really, Really Dark City” – without some reservations. I tried to soothe him with the usual consolations – it doesn’t really rain so much as sort of mist, and I mean, hey, have you seen our summers? – but he wasn’t convinced. I really tried, fellow Seattleites, but it’s not easy to find nice things to say about our wet, stumpy days and long, loooong nights. I guess we all have to live them for ourselves, and make our own peace with clouds and damp ankles.

As for me, there is just one thing that keeps my head above water – no pun intended, I swear – through these soggy, sloppy months: the kitchen. (That, and the sheer force of will to survive to see next summer.) I mean, hell, when nighttime starts in the late afternoon, how else is a girl supposed to while away the bleak, inky hours? With a pot of soup, that’s how – or a slow braise, or some butter cookies scented with the cheering zest of this season’s “it” citrus, the Meyer lemon. In the end, you know – and at the holidays – it always comes back to cookies.

If you haven’t bought a Meyer lemon yet this year, consider these your marching orders. As my dad used to say, hop to it! And while you’re at it, make sure that your stock of butter, flour, and sugar is in good shape. You have Christmas presents to bake, by god. And – lucky you! – this particular present makes a batch big enough for giving to friends far and wide, and for eating straight from the sheet pan too. It also makes a long, pitch-black night pass pretty painlessly.

What we have here is basically a French-style shortbread, called a sablé, or “sandy” cookie, for its fine, crumbly texture. This particular specimen, however, gets a gussied up for the holidays, with a sugar collar and a spritz of zest from a Meyer lemon. The hybrid cross of a regular lemon and a mandarin, Meyer lemons are sweeter and less tart than a typical supermarket lemon, with a complex, floral aroma that feels mysterious and familiar at the same time. Mixed into a batter and baked, their zest blooms into a delicate, spicy scent that fills the room, and a flavor that makes these cookies damn near impossible to stop eating. With an edgy tinge of salt and a bit of textural intrigue from Turbinado sugar, these will have a space in my Christmas cookie tin for years to come – assuming, of course, that I can get them packed safely away and into the freezer before I eat them all.

And as for those dark nights and clammy days, well, it’s no coincidence, I think, that on the very day I baked these cookies, Brandon turned to me and said, quite out of the blue, “You know, winter here really isn’t bad at all.”

Meyer Lemon Sablés
Adapted from Amanda Hesser’s Cooking for Mr. Latte

I am not ordinarily drawn to such a plain, humble-looking cookie, but after baking these fragrant, buttery lovelies, I am officially reconsidering my ways. They’re good. With their subtle citrus flavor and crisp, shortbread-like texture, they would sit beautifully, I imagine, next to a cup of tea. And as we found last night, they happily team with a glass of sauternes to make a soft, gentle finish to a hearty winter meal.

About the Meyer lemons: if you can’t find them in your local market, you could certainly use a regular lemon here – no sweat. And Brandon also thinks that the zest of another winter citrus would work nicely in these too – maybe a tangerine, Satsuma mandarin, or good ole navel orange?

2 cups unbleached all-purpose flour
2 tsp baking powder
2 sticks (1 cup) unsalted butter, at room temperature
½ cup confectioner’s sugar
½ cup granulated sugar
2 Tbs finely grated Meyer lemon zest (from about 2 good-size fruits)
¾ tsp coarse sea salt or Kosher salt
4 large egg yolks
¼ cup coarse Turbinado sugar, for rolling logs of dough

In a small bowl, combine the flour and baking powder, and whisk to mix thoroughly. Set aside.

Put the butter into the bowl of a stand mixer (or a large mixing bowl). Beat (with the paddle attachment, if you’re using a stand mixer) on medium-low speed until the butter is creamy; then add the confectioner’s sugar and beat for a minute. Add the granulated sugar, and beat for a minute more. Sprinkle the lemon zest and salt into the bowl, and mix briefly to just combine. Add the egg yolks one at a time, mixing briefly to incorporate after each addition. With the mixer on low, add the flour in three doses, mixing just until the flour is absorbed. Use a rubber spatula to do any last scraping and stirring; do not overmix. The dough will be quite thick and dense and sticky.

Divide the dough between two large sheets of wax paper. Using the paper as an aid, smoosh and roll and shape one blob of dough into a rough log about 1 ½ inches in diameter. Roll up the log in the paper, and twist the ends to seal it closed. Repeat with the remaining blob of dough. Chill the two logs until the dough is cold and firm, at least two hours and up to a couple of days.

When you’re ready to bake, preheat the oven to 350 degrees Fahrenheit, and set a rack in the middle of the oven. Line a baking sheet with a silicone mat or parchment paper. Put a large sheet of parchment paper on the counter, and pour the Turbinado sugar onto it, making a ridge of sugar approximately the length of the dough logs. Remove a log from the fridge, unwrap it, and roll it lightly in the sugar to press the crystals into its sides. Coat the log as thoroughly as you can; then slice it into ¼-inch-thick slices. [I found that a thin paring knife works well.] Lay the slices on the baking sheet, leaving about 2 inches between each cookie. Refrigerate the remaining dough.

Bake the cookies for about 10-12 minutes or until just golden around the edges, rotating the sheet 180 degrees halfway through the baking time. [Keep in mind that the cookies will continue to brown a bit after you have removed them from the oven, so it’s best to err on the pale side.] Cool them on the silicone mat or parchment paper on a wire rack. Repeat with remaining dough.

Store the cookies in an airtight tin at room temperature for up to three days, or freeze them in a Tupperware, with a sheet of wax paper between each layer.

Yield: about 80 silver-dollar-size cookies


Blogger Pille said...

Molly - not only can't I get Meyer lemons anywhere in Estonia, but the sun rises today at 8.58 (that's in 10 minutes. It's still really dark outside my office window at the moment), and sets at 15.25 (that means it starts to get darker after 2pm). Yet I still love the place, as this is my home (and we get veeeery long days during summer:)

10:49 PM, December 04, 2006  
Blogger Culinarily Curious said...

Hmmm... so baking, baking lemon cookies even, is the solution to surviving a northwest winter, huh? Wish I'd had the kitchen for it when I was in college.

Thanks for sharing the secret -- and your luscious recipe!

11:38 PM, December 04, 2006  
Blogger Tony said...

Hi Molly,

There are so many good things about Seattle! I think Seattle is one the most sane cities in the US! The market downtown (with that great little Mexican shop with more brands of tabasco than I have ever seen), the Sound, Eliott Bay bookshop, the little Japanese market in Madrona. Peope complain about the weather all the time in Melbourne (my original home city), but drizzle and early sunsets sometimes make for a better city inner life. We certainly miss out in Sydney because it is warm and sunny a lot of the time. It is still just light here at 8pm tonight.

There is a new Meyer lemon tree in the garden (they are not common here). Recipe to be tried when they are in season! Maybe Yuzu would work too?

Happy cooking.

1:03 AM, December 05, 2006  
Blogger Shari said...

hi molly!
yay! more cookies. ;) lucky for me, t grows meyer lemons on a little citrus tree that is currently residing in our dining room to escape the cold. we just harvested 2 to use the juice for avocado fondue but i think we should have enough for this recipe. yippee!! xoxo shari

5:48 AM, December 05, 2006  
Blogger Brandon said...

Finally, this year, grocery store owners decided that the consumers of Richmond, Virginia were sophisticated enough to be allowed to buy Meyer lemons. They're my new favorite thing and the unpredictibility of their availibility (say that three times fast) makes me love them all the more.

I ran across a great blog yesterday you should have your Brandon read (see http://alaskacooks.com/)--those of us in the lower 48 have nothing to complain about (especially those of us in Virginia).

5:56 AM, December 05, 2006  
Blogger wheresmymind said...

I keep hearing of these 'Mythical Seattle Summers' yet my wife only brings me to Seattle in the dead of winter which makes me never want to move there ;)

6:08 AM, December 05, 2006  
Blogger Veron said...

You just reminded me to get to the planning of holiday baking ! I saw Meyer Lemons at the fresh market, lemony cookies does sound so good next to a cup of hot tea!

6:58 AM, December 05, 2006  
Blogger AnnieKNodes said...

I was feeling a bit blue this morning, but now I know why...I need to bake! Thanks, Dr. Molly, you prescribed the cure.

7:47 AM, December 05, 2006  
Anonymous Luisa said...

Sables are the best cookies evah... So tell me, do you do all this baking early in the month, then freeze the cookies, then defrost, package and gift them? Because each year, I wonder what the best strategy is for cookie gifts and I don't plan and I get overwhelmed and I end up making one or two batches in a 10-hour period and dissolve into a trembly weeping mess if I attempt a third. What's your input, sweets?

7:47 AM, December 05, 2006  
Blogger Loulou said...

I finally moved from Seattle after 12 years in 1999, the year of an unbelievable 100 days of rain in a row.
I truly miss it and still tell people that when the sun is shining, it is the most beautiful city in the world.

Meyer lemons are delicious! Thank you for a recipe I'm definitely trying.

8:26 AM, December 05, 2006  
Anonymous Julie said...

Molly, you read my mind. I'm actively looking for a lemon cookie to use the batch of Meyers I found at Fairway the other day -- and also because I want to put a lemon cookie into my Christmas cookie repertoire. I'm also toying with a Dorie Greenspan recipe...but yours might be the one, because I have this incredible gift that a friend brought me from Paris: lemon flavored sugar, to use for the crunchy collar. I just finished the ginger cookies last night (they keep forever) so I have to figure out where these go in the time rotation...

8:50 AM, December 05, 2006  
Blogger christianne said...

You read my mind too! I made a meyer lemon meringue pie last week, but I bought too many lemons and I've been trying to figure out what I should do with the rest. I was going to make another pie, but I may try these instead. Thanks for the recipe!

9:25 AM, December 05, 2006  
Blogger Lia said...

Leave it to you to change my mind about lemon-y sweets. They're usually not something I crave or ever make, but these cookies just sound so good!

And your story about Brandon reminds me of Daniel who after almost 10 years in the States still complains every time the cold weather rolls around. Maybe this year, he'll finally get used to it! :)

9:41 AM, December 05, 2006  
Anonymous erin fae said...

I've been in a grocery shopping rut lately. I find this happens around this time of year and I would like to offer you (and my other favorite food blogs) a challenge. I've noted themed entries in the past. There seems to be an unspoken collective commitment to making no-knead bread, for instance. So, I am challenging you to write about your typical trip to the grocery. Do you decide what you will bake ahead of time? Do you go to specialty stores and farmer's markets or belong to a food co-op or just go to your local large chain? I'd love to see a list or two, as well. I hope you do not find this comment to presumptuous.

Erin Fae

9:44 AM, December 05, 2006  
Blogger hannah said...

lemon + cookie = my favorite. now to find a meyer lemon.

9:47 AM, December 05, 2006  
Anonymous patty said...

Molly- I've never been to Seattle but after your summer descriptions, I might just have to plan a visit. As for the early darkness, it's the same here in New Jersey and just as equally depressing. But I agree with you that baking is so cozy and familiar and makes your troubles melt like...well, lemon cookies. I will definately be adding these to my Christmas cookie tins this year. Thanks :)

12:39 PM, December 05, 2006  
Anonymous Amanda said...

Here's what my uncle says about this place: "Living in Seattle is like being in love with a beautiful woman. One that's depressed all the time." You just have to find away to enjoy her dark company.

5:03 PM, December 05, 2006  
Anonymous Maya said...

I have been on a citrus binge and this is the perfect next step. I could see eating these all afternoon with a nice cuppa tea...

5:48 PM, December 05, 2006  
Blogger Molly said...

Oh Pille! Seattle may be very, very dark, but it sounds as though Estonia is very, very, very dark. Hang in there, friend.

Culinarily Curious, I'm not sure if it would work for everyone, but baking really does help me through these Northwest winters. It makes the long nights seem a lot warmer and cozier. [Brandon helps with that too, of course.]

Tony, that's a really good way of putting it - Seattle is a very sane city, and very smart too. I do really love it here - the Sound! the view! the independent bookstores! the food! - even if the weather is a little (or a lot) dreary. And as for you, a Meyer lemon tree in the garden? I need one of those! Oh, and yuzu - you know, I've never actually tasted it, but from what I hear, I imagine it could work beautifully here.

Shari, I've got to get on the bandwagon and get a Meyer lemon tree! Our house needs a little more greenery, anyway. But in the meantime, what's this about an avocado fondue? Do tell.

Brandon, thanks for the tip about alaska cooks. The post titled "cold" is just stunning - wow.

wheresmymind, click over to Orbitz.com right now, and buy yourself a ticket to Seattle for next August. Do it. It'll be beeeeautiful.

Veron, hurry back to the market and snatch up some of those Meyer lemons! These cookies would be wonderful with a cup of tea on a chilly afternoon. Really wonderful.

AnnieKNodes, I once had plans to be the second "Dr." in my family - my dad being the first - but mine would have been a doctorate in anthropology, not medicine. I didn't wind up sticking with it - food and writing called, you know - but thanks to you, I seem to have earned my honorary doctorate here on Orangette instead! Aww, thank you. Dr. Molly is at your service. Always happy to prescribe cookies...

Good question, Luisa, my dear. My mom always used to bake her cookies over a couple or three weeks in late November and early December. She would layer them neatly with wax paper in big Tupperwares and stash them in the freezer until a week or so before Christmas, when we would assemble and deliver the tins. It always worked beautifully, no matter what type of cookie: chocolate rads, Linzers, crescents made of cream cheese dough and filled with apricot preserves, pecan shortbread, etc. So when I started doing all this baking a couple of years ago, I did the same thing - it never occurred to me to do it any other way. The only things I don't freeze are my toffee and my fruit-nut balls, which keep well in the fridge. Hope that helps, Sweets! No more trembling and weeping for you.

You're very welcome, Loulou! And I agree wholeheartedly: when the sun is shining, Seattle is the most beautiful city in the world - or among them, at least.

Julie, we seem to converge upon a lot of the same food fixations - have you ever noticed that? Great minds, I guess! Keep me posted, would you, on which lemon cookie recipe you use? And hey, about those ginger cookies, are they on your blog? Hmm?

Christianne, a Meyer lemon meringue pie sounds wonderful. Might you share the recipe? 'Tis the season for sharing, I hear...

Lia, I know what you mean - I love lemon bars and cakes and meringue pies, but I seem to always make something chocolatey instead. It's hard to top chocolate. But these cookies are a wonder change of pace for me, and so delicate and elegant, flavor-wise, too. I really love them.

Erin, I hope you don't mind if I answer your question here, rather than in a separate post. That way, you get your answer right away, without having to wait! Here's how grocery shopping usually works around our house. Because of our work schedules, we try to do only one big shopping trip each week, and that's usually on Saturday. We go to Whole Foods. It's a little expensive, but I find that the foods I want to buy - organic produce, natural-brand or gourmet dry goods, cereal, dairy products, occasional meats or fish - are cheaper there than comparable goods at the "regular" grocery store a few blocks from our house. When the farmers' market is running - which is a good part of the year here in Seattle - we also go there for a lot of our fruits and vegetables. [This has been a little hard, lately, though, because the market we like best is kind of far from where we live, and plus, Brandon works on Saturday afternoons, which puts a cramp in our schedules.] As for what we buy, nine times out of ten, I make a list and have particular recipes in mind. Some hardcore foodies might find that blasphemous, I guess - grrr! - but because we only have limited time to cook and shop each week, it's what we do. We try only to buy what's seasonal - no raspberries these days, even though Whole Foods has them! - and to make recipes and dishes that feel fitting to the season. I really love eating that way - it just feels right. So there you have it: that's how we usually shop. Oh, and also, we sometimes stop at Pike Place Market - it's right near my work, and it's not just a tourist spot! - and I like to patronize local bakeries like Columbia City Bakery. I also like to support local farmers whenever I can. Sometimes we subscribe to Willie Green's CSA in the summer - they grow beautiful, beautiful stuff. Thanks for asking such a thought-provoking question, Erin! Not presumptuous at all.

Hannah, you know what to do: hop to it, girlfriend.

Patty, I like the idea of that: troubles melting away like buttery lemon cookies! Ooh, yes! Happy holidays - and happy baking - to you.

Amanda, I love your uncle's saying. Perfect.

9:38 PM, December 05, 2006  
Anonymous home cook said...

I am from the East and the Meyer lemons are not grow here. But we reap a crop of oranges and lemons two times a year. And ,if the Meyer lemon it is a cross between a true lemon and a sweet orange , I can bake the cookies and use a lemon juice and a mandarin juice. Thank you for inspiring recipe. In cold winter evening all I want is tasty tea and some butter cookies .

12:36 AM, December 06, 2006  
Blogger Tea said...

My brother--who has disliked rain all his life--moved to Seattle to be with his girlfriend. In the beginning she used to joke that she feared waking up one day to a note that said--Sorry, I love you but I can't take the rain.

Eleven years later, he is still there.

Now, had she been smart she would have just made these lemon cookies and not had to worry.

Deliciously tempting, my dear.

10:44 AM, December 06, 2006  
Blogger kickpleat said...

i've never had a meyer lemon (shhhhh!) but now i think i will run out and try to seek one out (my usual italian shops don't carry the fancy pants stuff!). the cookies look great!

3:11 PM, December 06, 2006  
Anonymous Leah said...

Molly, a follow up on Luisa's question (I'm a bit of a cookie freezing dummy) - do you freeze them fully baked or just the dough? And if fully baked, how do you defrost them - in the fridge, or just out on the counter for a day? Thanks lovely!

4:02 PM, December 06, 2006  
Anonymous Anita said...

They look like little drops of sunshine! It is getting dark very quickly indeed, although it makes being cozy at home much nicer!

6:14 PM, December 06, 2006  
Blogger Molly said...

You're welcome, home cook! And yes, I think you could certainly try making these with a mix of lemon and orange zests - give it a go. Or you could make them with only lemon zest. That would be the easiest solution - and delicious too. So many options...

Tea, you know, sometimes I have the same fear. What if Brandon just gets fed up with the weather and LEAVES? AAAAACK! I'm happy to report, though, that just yesterday he told me that he actually kind of likes the grayness. WHOA - OH!

Ooh, yes, kickpleat, go find yourself a Meyer lemon! The fragrance is really wonderful - exotic but homey.

Leah, my lovely, ask away. Here's my answer: back when my mom did all that Christmas baking, she used to freeze her cookies fully baked, so I do the same. It works just fine - I've never met a cookie that didn't freeze well! [For a slice-and-bake like this Meyer lemon cookie, though, you could freeze the dough, if you like; then defrost it in the fridge, slice, and bake. I chose to go ahead and bake now to save time later.] As for defrosting the baked, frozen cookies, well, um, we don't. My mom always packed her tins with frozen cookies - they thaw so fast, anyway, that by the time she delivered them an hour or two later, they weren't so chilly anymore. I do the same thing, and it works beautifully. Get to it!

Anita, I like that - little drops of sunshine! Just what we need.

7:06 PM, December 06, 2006  
Anonymous Nan said...

Hi, I'm looking for a cookie to bring to a cookie exchange, and this looks intriguing! I might have to test it out this weekend. One concern though -- I noticed that it says to store cookies at room temp for up to 3 day. How are the cookies after 3 days? I'm worried that everyone will have too many cookies from the cookie exchange to finish mine within 3 days. Thanks!

9:07 PM, December 06, 2006  
Anonymous jared said...

Strange that the Meyer lemons are popping up all over at this time of year. We even have them in a few of our better markets up here. I was in Seattle last week, and was struck by how early night falls there, even with the time difference (Alaska is an hour ahead of you). Official sunrise today was 10 AM on the nose, and sunset is supposed to be at 3:46...

2:45 PM, December 07, 2006  
Blogger Molly said...

Nan, I wouldn't worry too much. This type of cookie keeps very well - three days at least (in an airtight tin or plastic container). They could start to get a little stale after that, but nothing obviously bad will happen for a while. Also, you could always tell the recipients of your cookies that they can freeze them for longer keeping...

And Jared, thanks so much for stopping by. I suppose you saw Brandon's mention of you a few comments up - lovely blog you have! I'm amazed that you're getting Meyer lemons in the markets up there in Alaska, but I guess pretty much anything can be shipped these days, huh? Or grown indoors, I guess. Hang in there with those five-or-so hours of daylight...

4:48 PM, December 07, 2006  
Anonymous blair said...

Well, moving here 10 years ago from N.C., I think I have finally found some peace with the Seattle winter months, mostly in the form of soup. But I'm definitely going out to get a Meyer Lemon tomorrow!

8:45 PM, December 07, 2006  
Anonymous kayenne said...

funny you should be writing about shortbreads. it's the new item for my home bakeshop for this season. a tad simpler though, with just 4 ingredients where i based it on. butter, sugar, flour and cocoa. from there, i made vanilla shortbread and various other flavors.

have a yummy christmas ahead!

9:31 AM, December 08, 2006  
Anonymous david said...

Rainy and Dark?
You haven't seen nothin'...

Oops. I forgot, yes you have. At least you have Meyer lemons. Someone smuggled me in one, and I stretched it to 4 jars of marmalade. Which will definately not last me until springtime. Whenever that is...

10:06 AM, December 08, 2006  
Anonymous John Hendron said...

I am not sure I can find Meyer lemons here in Virginia. I am guessing I would have to special order them.

Do you think the recipe is worth the time with normal lemons?

Would you recommend any special substitute for the authentic Meyer lemon taste?

I can't wait to try these cookies.

12:16 PM, December 09, 2006  
Anonymous Eric said...

Thanks for the hint about the lemons, I work at an organic market and had seen them on the supplier's lists, but we never order them in due to our northern ignorance. Your post prompted me to prod my boss into ordering a case, and they are absolutely delicious. I've got a pair in the fridge that are destined to become cookies tomorrow, but regardless of end use, thanks for the introduction to such a splendid fruit.

11:06 PM, December 09, 2006  
Anonymous Anonymous said...

Molly -

How do you get the shortbread to look like shortbread?

I used a laddle to scoop the dough since I don't have an ice cream scoop but they just spread apart during the baking process.


5:06 PM, December 10, 2006  
Blogger Molly said...

Blair, I hear you about soup! I've been making at least a pot a week lately. Last night was a yellow split pea soup with carrots and ground coriander from a Joanne Weir cookbook. It made very tasty leftovers on a rainy day like today...

Kayenne, there's nothing to beat some good, buttery shortbread, is there? Wishing you a yummy Christmas too.

David, you can't get Meyer lemons over there? What is Paris coming to?! Sheesh. I trust you'll console yourself with some chocolate or something...

John Hendron, these cookies would be wonderful with regular lemons - absolutely. In fact, the original recipe calls for ordinary lemons; the Meyer ones are my own variation.

Eric, I'm so happy to hear that! Wonderful. Hope you enjoy the cookies! I shared some with friends this weekend - a little prelude to our official cookie tin delivery - and they just loved them.

Janet, I'm not sure what to tell you. Did you shape the dough into logs, chill the logs, and slice them into thin rounds? That's what makes these cookies look like shortbread. This dough is not a type that you'd use an ice cream scoop for; these cookies are slice-and-bakes. I'm so sorry for any confusion...

3:47 PM, December 11, 2006  
Anonymous Anonymous said...

Hi Molly!

I must've misread the directions! So sorry about the confusion. I must've been looking at two recipes at once thinking it was the same thing.

I haven't baked in years so I get really nervous and flustered when I start something new again.

I'll try it again with more likely success. heh. Thanks again!

6:53 PM, December 11, 2006  
Blogger Molly said...

You're welcome, Janet. I hope you do try this recipe again! No need for nerves - don't let 'em get in your way.

Happy baking!

9:57 PM, December 11, 2006  
Anonymous Julie said...

Molly -- FYI -- ginger cookies are up and posted over my way...

11:53 AM, December 12, 2006  
Anonymous Amanda said...

AY GEVAR, these are amazing! I normally don't like things that don't have chocolate, but I now must make an exception. Instead of sugar for the collar, though, I used .... sesame seeds for the collar. It is so perfect. I'm not even going to use exclamation points. Because that's how perfect it is. It doesn't even need my punctuation. You must try it with sesame seeds.
In other news, these cookies are getting me into graduate school! No better way to warm up some references than with buttery, lemony cookies.

9:44 AM, December 13, 2006  
Blogger Molly said...

Excellent, Julie! They sound SO good - and I love those pretty sugar sparkles on top.

Amanda, that is ingenious! I would have never thought to use sesame seeds. Hot damn! You are going to get some very, very good reference letters, lady...

1:41 PM, December 13, 2006  
Blogger Randi said...

I just found meyer lemons at my grocery store( all the way up here in SW Ontario) and I was shocked. I enjoyed them so much when I lived in Cali. This is on my list to make as I was looking for Meyer Lemon recipes.

2:21 PM, December 15, 2006  
Anonymous Sally Parrott Ashbrook said...

I was very excited to find Meyer lemons at our grocery store, though I was sad to find they did not have organic Meyer lemons when I was scraping off and using the very part that would still have pesticide residue for the recipe.

Nonetheless, I made the cookies, adding about 2 T. of chopped rosemary from our window garden. Sooo tasty. Thanks for sharing.

5:05 PM, December 18, 2006  
Blogger Molly said...

Wow, Randi - it looks like grocers everywhere are getting acquainted with Meyer lemons! So good to hear. I'm sure you'll have no trouble finding a whole truckload of places to use them...

What an inspired variation, Sally! I can only imagine how delicious these must have been with a whiff of rosemary. Yeow! Thank you for sharing.

9:39 PM, December 18, 2006  
Anonymous Katie said...

These are in my oven right now, and they smell wonderful! Buttery and lemony, oh my.

I definitely agree that baking is the key to surviving a Northwest winter, and roasted chickens don't hurt either.

9:19 AM, December 20, 2006  
Blogger Molly said...

Oh, I know, Katie - don't they smell good? My little kitchen smells pretty wonderful right now, with the accumulated smells of lemon cookies, gingersnaps, and lots of chocolate...

11:30 AM, December 21, 2006  
Anonymous Amanda said...

Molly I chose your sables to make for coworkers, and they turned out beautifully. Thank you for sharing.
(Happy New Year!)

11:09 AM, January 02, 2007  
Blogger dc365 said...

I just offered these around in a meeting, and they got DEMOLISHED. I figured everyone would have one, and I'd have some leftover for the picnic. But, um, no. They are gone. Wow.

The beauty of these is the salt. the salty crunch buried in them is fab.

My question though, is how do we feel about subbing out the salt for caraway seeds, or fennel seeds? I also want to try an orange version with almond extract.

This recipe has really got my brain going. I am going to be playing around with these for sure (and will have no shortage of eaters, it seems).

1:15 PM, July 30, 2007  
Anonymous Anonymous said...

Molly, I've been squirreling away cookie recipes for months, waiting for winter break to arrive so I can make them and give them away. And do lots of quality control checks. Perhaps I shouldn't have waited so long, because now I have 13 dozen cookies to bake. These look fantastic! But how many silver-dollar sized cookies do you usually give to each person?

5:38 PM, December 08, 2007  
Blogger Molly said...

Good question, Anonymous! You know, I can't really remember how many of these I put in each tin last year. I want to say six, maybe? One batch was enough for 10 or 12 tins with leftovers to spare.

Hope that helps!

6:07 PM, December 09, 2007  
Blogger Megan said...

MMmm. As soon as I spotted the Meyer Lemons in the market, I knew what I was making. Now I'm patiently waiting for my bottle of Sauternes to chill. Since reading your post I can't help thinking that would be such a nice accompaniment to the ultra buttery cookie.

9:56 PM, December 13, 2007  
OpenID dymphna79 said...

My sister Laurie Amster-Burton sent me this link when I mentioned I was going to a cookie exchange. Even though I live in a Meyer-lemon capital (Sacramento), I decided to use clementines (because I had them; our CSA will be sending Meyer lemons by the bagful soon, so it seemed silly to buy any) and they turned out wonderfully.

I froze the dough for a couple of hours, instead of refrigerating, and found I liked slicing them when they were still more frozen, rather than in the later somewhat-softer state that more resembled how they would have come out of the refrigerator.

10:34 AM, December 17, 2007  
Blogger Annie in Austin said...

A series of links from one of my fellow garden bloggers brought me here and oh, my, Molly! What a great site you have!

I'm sitting in the breakfast room looking at a Meyer lemon hanging ready on our small container tree and now have big plans for it.
Thank you for the recipe.

Seattle is one of my favorite cities - prettier in summer - but we also enjoyed our 5 gray & rainy visits in November.

Annie at the Transplantable Rose

9:33 AM, January 11, 2008  
Blogger Unknown said...

Mmm, just made these, with lemons since Meyer lemons aren't available right now.

I was looking for something French (ish) to bring to my book group tonight. Our featured book is The Elegance of the Hedgehog by Muriel Barbery and, just as the book had me feeling like I'd been transported to Paris, these fit the bill perfectly. Hopefully they will not be gone before I have to leave tonight!

By the way, I made it to Seattle this summer for the first time in 3 years (my husband is from there). Eating at Delancey was at the top of our to-do list but alas you were closed the very four days we were there. Heartbreaking!

12:18 PM, September 09, 2011  
Anonymous Marijn said...

Hi Molly, Although this recipe has been posted a while ago, I found it the other day and hoped that it could break my cookie-spell. I love to cook and am not the worst baker in the world I wasn't able to bake cookies. They always came out wrong. Until your recipe!! they finally came out like they should. It really made my easter weekend perfect. So thanks for the recipe. i'll be reblogging it on my tumblr! thanks again, love your blog and congratulations on the baby!
love Marijn (the Netherlands)

4:19 AM, April 10, 2012  
Anonymous Anonymous said...

Lovely lemony (duh) biscuits - I keep making them againa and again. Thanks Molly!

3:46 PM, March 26, 2014  
Blogger Meg said...

I have been a big fan of this site and the podcast for a while now, but have been dragging my feet on actually making anything. Well, I made these cookies and I am now hooked on baking. They came our great and I enjoyed the process. Also, I served them to my mother-in-law who makes a mean cookie. Thanks!

3:27 AM, September 25, 2015  

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