What's a sablé? It's a fancy French name for a special butter cookie. And, boy, are they good! The buttery flavor, sandy texture and crunchy sugar coating make for a cookie we defy you to resist!
This is a really big step up from your traditional cookie. It's a bit like the Danish cookies you find in blue tins during the holidays, but so much better! It's a grown-up treat that your kids will love, too.
We are trying two slightly different sablé recipes with two different baking techniques this week. Both variations of this recipe are from cookie maven Dorie Greenspan. In her recent book, called Dorie's Cookies, she bakes these vanilla sablés in a muffin tin. We will show that recipe and photos in tomorrow's post.
We found this similar, basic recipe on Fine Cooking, where she forms the dough into a log and makes the sablés as a slice and bake cookie. You can vary the flavors with almond or a citrus extract, but vanilla is the classic.
The recipe is in its original form below. We "middle-classed" it ourselves, using regular American unsalted butter and vanilla extract. For special occasions or to really treat yourself, go whole hog!
This dough freezes really well in logs. You can make a big batch and freeze the logs for cookie emergencies.
TIP: After rolling the dough logs, freeze in an empty paper towel tube to keep the log round.
dough mixing directions
prep and baking instructions
Make Ahead Tips
Packed in an airtight container, the cookies with keep for at least 4 days. You can also freeze the unbaked logs of dough, wrapped in plastic, for up to 2 months. Let sit at room temperature for about 10 minutes before cutting and baking; there’s no need to fully defrost them.
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Recipes and mixing tips
Simple recipes for home cooks using SideSwipe + your mixer. Tips for using + caring for your mixer. Our goal = Helping you get a perfect mix + great taste.