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.
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
- In a stand mixer fitted with the paddle attachment, cream the butter at medium speed.
- Add the sugars and salt and beat until well blended, about 1 minute.
- Reduce the speed to low and beat in 2 of the egg yolks.
- 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.
- 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.
- Preheat the oven to 350ºF.
- Working with one log at a time, brush it on all sides with beaten egg yolk. Sprinkle all over with the coarse sugar.
- Slice the log into 1/3 inch thick cookies. Place the cookies on a baking sheet, separated by 1 inch.
- Bake for 17 to 20 minutes or until they are lightly browned on top.
Makes about 50 cookies.