Lemon Sablé Flower Dunk Cups

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Lemon Sablé Flower Dunk Cups

Delicate buttery lemon sablé cookies paired with a fluffy lemon marshmallow dip make these Lemon Sablé Dunk Cups an elegant treat that's perfect for summer gatherings, tea parties, showers, gifts, and special occasions.

Prep Time30

Cook Time20

Freezing Time1

Total Time1 50

Course: Appetizer, Cookies, Dessert

Cuisine: American

Servings: servings

Calories: 465kcal

Author: Chula King

Equipment

Lemon Zester
Large mixing bowl
Electric Mixer
2 half-sheet pans with parchment lining
Food Processor
9-ounce dome cups with 2-ounce inserts (See Tip 1)

Ingredients

Lemon Sablé Flower Cookies

½ cup (3.5 ounces, 99 grams) granulated sugar
1 ½ tablespoons of fresh lemon zest (See Tip 2
1 cup (2 sticks, 8 ounces, 227 grams) unsalted butter, room temperature
¼ cup (1 ounce, 28 grams) confectioners' sugar
2 large egg yolks, room temperature
½ teaspoon fine sea salt
2 cups (10 ounces, 284 grams) all-purpose flour

Lemon Marshmallow Dip

1¼ cups (5 ounces, 142 grams) Marshmallow Fluff
¾ cup (3 ounces, 85 grams) confectioners' sugar
6 Tablespoons (3 ounces, 85 grams) unsalted butter, softened
1½ teaspoons fresh lemon zest
¼ teaspoon fine sea salt
Yellow sanding sugar

Instructions

Lemon Sablé Flower Cookies

Add lemon zest to the granulated sugar in a large bowl. Rub the zest into the sugar with your fingertips until fragrant, about a minute.
Add the butter and beat on medium speed until smooth and very creamy. Add the confectioners’ sugar, egg yolk, and salt; beat until well blended, about 1 minute. The mixture should be smooth and velvety, not fluffy and airy. Reduce the mixer speed to low and beat in the flour, just until incorporated. (See Tip 3)
Transfer the dough to a gallon-size Ziploc bag using a spoon or spatula. Put the bag on a flat surface. Leaving the top open, roll the dough into a ¼-inch thick rectangle that completely fills the bag. As you roll, occasionally turn the bag and lift the plastic from the dough to prevent creases. Seal the bag, and place it in the refrigerator or freezer for at least 1 hour or up to 2 days.
Preheat the oven to 325°F. Line two baking sheets with parchment paper or silicone mats.
Put the Ziploc bag on a cutting board and cut it open with kitchen shears. Discard the bag and turn the firm dough onto a parchment-lined board dusted with confectioners' sugar. Cut flower shapes with a 1.5-inch flower cookie cutter - transfer to prepared baking sheets. Sprinkle the tops with yellow sanding sugar. (See Tip 4)
Bake in a 325°F preheated oven for 20 minutes or until golden brown. Remove from the oven and transfer to a wire rack to cool completely. Store in an airtight container for up to a week.
Yield: 100 to 110 cookies.

Lemon Marshmallow Dip and Assembly

Process the Marshmallow Fluff, confectioners' sugar, butter, lemon zest, and salt in a food processor for 30 seconds, or until well combined and creamy. (See Tip 5)
Add 2 tablespoons of the dip to the 2-ounce plastic cup inserts; smooth the tops. Sprinkle with yellow sanding sugar.
Add 8 to 10 cookies to the 9-ounce plastic cups. Place the filled insert on top and secure the dome lids. (See Tip 6)

Video

Notes

I purchased the 9-ounce plastic dome cups with 2-ounce inserts from WebrestaurantStore. I had previously purchased something similar from Amazon, but ended up sending it back because the dome lids didn't properly fit.
For a more subtle lemon flavor, use around 1 ½ teaspoons of lemon zest.
Work the dough as little as possible. You're aiming for a soft, moist, clumpy dough rather than a smooth dough. Pinch it, and it should feel a little like Play-Doh.
Roll the cookie scraps into a ball, cover with a piece of parchment paper, and roll ¼-inch thick. Cut more flower shapes.
If necessary, add milk to achieve the proper dipping consistency.
This creates enough marshmallow dip for 6 dome cups. If making more, dome cups, double the recipe.

Nutrition