Calamansi Sables

Calamansi Sables are the French shortbread-like treats. I baked these and added the piercing sweet citrus flavors of calamansi, the Filipino lime. I have baked with calamansi before and had delightful results. The calamansi’s sweet tanginess is similar to the Meyer lemon. So if you have no access to calamansi, use lemons instead and you’ll have a bunch of unforgettable pastry rounds for tea time or dessert. This Sables recipe was adapted from “The Cookiepedia” by Stacy Adimando (Quirk Books). This recipe made 2 dozen cookies.

Prep Time1

Cook Time15

Resting Time1

Total Time1 1 15

Course: Dessert, Merienda, Snacks

Cuisine: American, Asian, Filipino, French

Keyword: Filipino Calamansi Sables Cookies

Servings: people

Calories: 820kcal

Author: Asian in America

Equipment

Large Cookie or Baking Sheets

Ingredients

1 cup unsalted butter softened at room temperature
3/4 cup granulated white sugar
1/2 teaspoon salt
2 Tablespoons calamansi juice fresh or frozen concentrate; or substitute with Meyer Lemons
1/2 teaspoon lemon zest
2, egg yolks at room temperature
2 cups all-purpose flour
1/4 cup coarse sugar or use sanding sugar; for coating cookies
1 or 2 egg whites for brushing on cookies

Instructions

Beat the butter or margarine till smooth in texture in a large bowl, using a stand or hand mixer.
Add the sugar, salt, calamansi juice, lemon (or calamansi) zest and mix well for a minute.
Add the egg yolks and mix well for 1 to 2 minutes.
Slowly add the flour and continue beating till dough looks moist.
Divide the dough portion into half. Shape the dough into a long log, about 8-inches. Wrap the logs in parchment or wax paper, then in foil. Refrigerate the dough overnight.
The next day, when getting ready to bake, prepare the cookie sheets by lining them with parchment paper or greasing them.
Take out the dough from the refrigerator. Brush egg white all over the outside of the dough. Sprinkle sugar all over the log. Roll the log around so the sugar sticks to the dough.
Use a sharp knife and slice the log into ¼ inch thick round pieces. Place the cut up dough on cookie sheets about 1-inch apart.
Bake in a preheated oven of 350 F degrees, for 12 to 15 minutes. The sables or cookies should be slightly browned around the edges.
Cool cookies on baking rack. Store in air-tight containers when they have cooled down.
Cook’s Comments:

Calamansi is the Filipino lime. They are small, round, with a dark green rough skin and with yellowish-orange citrus sections inside. It has a piercing sweet citrus scent that enhances baking or cooking. In the USA, it grows in warmer states. Here in the east coast, you can buy them at Asian markets or Chinatown. If not in season, I often use the frozen unsweetened calamansi concentrate, found in Asian groceries (packaged in round canisters, look in the freezer section). If not available, use the Meyer lemons for this recipe. If you’re in the Philippines, the calamansi grows abundantly in backyards or can be purchased in markets and groceries.
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Nutrition