Tuesday, August 16, 2011

French Sable Cookies

Sablé Cookies

(From Cook's Illustrated, November & December 2008)

1 large egg

10 tablespoons (1 1/4 sticks) unsalted butter, softened

1/3 cup plus 1 tablespoon (2 3/4 ounces) granulated sugar

1/4 teaspoon salt

1 teaspoon vanilla extract

1 1/2 cups (7 1/2 ounces) unbleached all-purpose flour

1 large egg white, lightly beaten with 1 teaspoon water

4 teaspoons turbinado sugar. 

Place egg in small saucepan, cover with 1 inch water, and bring to boil over high heat. Remove pan from heat, cover, and let sit 10 minutes. Meanwhile, fill small bowl with ice water. Using slotted spoon, transfer egg to ice water and let stand 5 minutes. Crack egg and peel shell. Separate yolk from white; discard white. Press yolk through fine-mesh strainer into small bowl.

In bowl of stand mixer fitted with paddle attachment, combine butter, granulated sugar, salt, and cooked egg yolk on medium speed until light and fluffy, about 4 minutes, scraping down sides of bowl and beater with rubber spatula as needed. Turn mixer to low, add the vanilla, and mix until incorporated. Stop mixer; add flour and mix on low speed until just combined, about 30 seconds. Using rubber spatula, press dough into cohesive mass.

Divide dough in half; roll each piece into log about 6 inches long and 1 3/4 inches in diameter. Wrap each log in 12-inch square of parchment paper and twist ends to seal and firmly compact the dough into tight cylinder. Chill until firm, about 1 hour.

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper. Using chef's knife, slice the dough into 1/4-inch-thick rounds, rotating dough so that it won't become misshapen from the weight of the knife. Place cookies 1 inch apart on baking sheets. Using pastry brush, gently brush cookies with egg white mixture and sprinkle evenly with turbinado sugar.

Bake until centers of cookies are pale golden brown with edges slightly darker than centers, about 15 minutes, rotating baking sheets front to back and top to bottom halfway through baking. Cool cookies on baking sheet 5 minutes; using thin metal spatula, transfer cookies to wire rack and cool to room temperature.


  1. ...you go girl ~ three blogs???
    i can hardly keep up with 1!!!
    but I do so enjoy your "bittersweet" blog and i'm sure this "fussy french" blog is going to be fab:) what's not to love about starting us off with a yummy cookie recipe?!?!

    xo, Rosemary

  2. Sounds delicious! Your blog is coming along wonderfully!
    Thank you for sharing!

  3. These are one of my favorite cookies!

  4. Looking forward to all you have to share with us on your beautiful new blog. Twyla

  5. Just FYI, if you're going to use another person's photograph, it's good form to credit them. Signed, The Person Who Took The Photograph at the Top of This Post

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  7. What a pretty font! We loved these cookies too. My husband likes them best plain. I like the variation recipe for Chocolate Sandwich Cookies, but with a little bit of peppermint extract added to make them like a Mint Milano. Yum!