Cooking for Mr. Latte was one of the first food memoirs that I read. Before that, I had no idea an entire genre of food writing existed (other than the obvious cookbooks, of course) and I was instantly hooked. I like the idea of telling one's life story through and around recipes. Everybody's gotta eat of course, but I'm especially fascinated by exploring different cultures through food, and feeling a part of a community when cooking and eating together.
So, once I got started reading food memoirs, I racked up a sizable collection of them, but I've only been inspired to cook out of a handful of them. Cooking for Mr. Latte is one of those that I've made multiple recipes from, especially the Meyer Lemon Sablés. Back when I was first reading the book, Meyer Lemons were hard to come by, Jungle Jim's International Market in Cincinnati being the only place I used to be able to find them when I lived in Ohio. Now, you can find them every winter in most grocery stores such as Safeway and Fred Meyer. A Meyer Lemon is not as sour as a regular lemon, and is deep yellow to light orange in color. This cookie is still delicious if you can only find regular lemons, so don't let that stop you.
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 2-3 lemons)
1 tsp Kosher salt
4 large egg yolks
¼ cup coarse Turbinado sugar, for rolling logs of dough
1. Mix together flour and baking powder in a medium-sized bowl, set aside.
2. Cream together the butter, powdered sugar and 1/2 cup granulated sugar in the bowl of a stand mixer.
3. Add in lemon zest, salt, and the 4 egg yolks and mix well until incorporated.
4. Mix in the flour and baking powder until just combined, then turn out on to parchment paper. Divide the dough in half, then roll each half into a log, about 1 1/2 inches wide. The dough will be fairly sticky, so it helps to use the parchment paper to push the dough together rather than your hands.
5. Chill the logs of dough in the refrigerator for 2 hours and up to 2-3 days. When ready to bake, preheat the oven to 350.
6. Unwrap the parchment paper and roll each log in the 1/4 cup turbinado sugar until evenly coated.
7. Slice each log into 1/4 inch circles, about 25 per log. Place cookies 2 inches apart on parchment-lined sheet pans. Bake at 350 for 12-15 minutes, until the sugar-coated edges are lightly browned and the middle of the cookies look set. Makes about 50 cookies.