Sablés

Sables

These are the most addictive cookies I’ve ever eaten.  Even more so than Thin Mints.  It took a significant amount of will-power to not eat just one more.

Well, that was until we ate them all.  They only lasted two days.  There was a slight bit of miscommunication in our household involving the cookies (“Matthew ate them all!”). Angela still isn’t amused by that.

Sablés are lightly sweet with a predominant butter flavor.  In many ways, they are very French.  They’re basically the cookie form of a sweet tart dough but they also manage to be just a bit better than straight tart dough would be.  It may just be the shape (or the added sugar coating).

The problem I always have with recipes that need to be refrigerated is that when I want to make cookies, I want to make the cookies right now.  I don’t want to have to wait several hours to have the sweet ambrosia; I want it now.

It was my good fortune to actually wait and make these cookies.  The wait was definitely worth it.  We were nearly fighting over the cookies; they were that good.

Sables Before Baking

Sablés
Adapted from Baking: From My Home to Yours

2 sticks unsalted butter, softened
1/2 cup sugar
1/4 cup powdered sugar
1/2 tsp salt
3 egg yolks
2 cups all-purpose flour
coarse sugar

  1. In a stand mixer fitted with the paddle attachment, cream the butter at medium speed.
  2. Add the sugars and salt and beat until well blended, about 1 minute.
  3. Reduce the speed to low and beat in 2 of the egg yolks.
  4. Turn off the mixer and add the flour.  Pulse the mixer at low speed 5 times to begin to combine the flour.  Mix at low speed for about 30 seconds or until the flour is well incorporated.
  5. Remove the dough from the mixer bowl and place on a work surface.  Divide the dough in half.  Shape each half into an approximately 9-inch long smooth log and wrap it with plastic wrap.  Refrigerate for at least 3 hours, preferably overnight.
  6. Preheat the oven to 350ºF.
  7. Working with one log at a time, brush it on all sides with beaten egg yolk.  Sprinkle all over with the coarse sugar.
  8. Slice the log into 1/3 inch thick cookies.  Place the cookies on a baking sheet, separated by 1 inch.
  9. Bake for 17 to 20 minutes or until they are lightly browned on top.

Makes about 50 cookies.

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8 Responses to “Sablés”


  1. 1 Mike of Mike's Table August 22, 2008 at 11:36 am

    I’ve never had these…they look great and your description got my mouth watering.I don’t make enough cookies…I’ll have to try these

  2. 2 adele August 22, 2008 at 7:31 pm

    I haven’t eaten sables in years… now I can’t stop thinking about those crunchy sugar edges. I guess I know what I’ll be doing this weekend.

  3. 3 cindy August 22, 2008 at 8:38 pm

    i have made these before as well. they are highly addictive. beautiful!

  4. 4 nonah August 23, 2008 at 11:35 pm

    Hiya,

    I’ve been reading this blog ever since I discovered it a month back, as well as checking out the archives. Really appreciate the effort for sharing the recipes.

    I’m quite interested to try this recipe as it’s our festivities coming up soon, but would like to check the right weight? for the butter? on my side of the world, the butter are sold either in packs or tubs (I’m from singapore by the way), so am not sure, what’s the right amount for the butter in this recipe.

    thanks!

  5. 5 Matt August 25, 2008 at 8:18 pm

    Sorry about being slow to reply but I was camping last weekend (check out the next post shortly) and was away from a computer or internet connection.

    Mike – They’re good enough to get on your to do list. And you can never make enough cookies (I don’t make enough either).

    adele – This was my first time making sables and I think they turned out pretty well. I’m sorry I gave you homework but I think you’ll enjoy the results.

    cindy – Thanks for the kind words.

    nonah – I’m glad you enjoyed the blog. I just realized that 2 sticks of butter is a bit American centric. It’s 1 cup or 1/2 lbs. or 227 grams. I hope that helps. If you need any more help, just post here or send me an email (it’s on the about page).

  6. 6 nonah August 29, 2008 at 8:00 pm

    Thanks Matt, that’s quite good already, I’d try it out soon and hope it all turns out as nice as yours.

  7. 7 Charlotte January 5, 2010 at 6:51 pm

    Hi Matt and Angela!

    I’m a 28yr old from Malta…new to this blog. I discovered it quite by chance this week. Wanted to congratulate you on the lovely recipes and pictures. This one in particular looks amazing and I’ve already made a mental note to try it out very soon!


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