sable's two ways - (1) log preparation

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.

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ingredients

• 2 soft, plump vanilla beans or 2 teaspoons vanilla extract
• 1/3 cup granulated sugar
• 8 oz. (1 cup) unsalted butter, preferably high-fat European-style, softened
• 1/2 tsp. fine sea salt
• 1-1/3 oz. (1/3 cup) confectioners’ sugar, sifted
• 2 large egg yolks
• 9 oz. (2 cups) unbleached all-purpose flour
• Sanding sugar, white or colored

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dough mixing directions 

1. Cut the vanilla beans in half lengthwise and scrape the seed pulp into a small bowl; add the granulated sugar. Using your fingers, rub them together until blended. You can skip this step if you are using an extract.
2. In a stand mixer fitted with the paddle attachment or SideSwipe, mix the butter on low speed until smooth and creamy (you don’t want it to get light and fluffy), about 1 minute; mix in the salt.
   
3. Add the vanilla sugar and the confectioners’ sugar and mix until smooth, about 1 minute.
   
4. Add 1 egg yolk and mix for 1 minute.
   
5. Still on low speed, mix in the flour just until blended; the dough will be soft and somewhat shaggy.

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prep and baking instructions

1. Turn the dough out onto the counter and knead it gently a few times. Divide it in half and shape each half into a 9-inch log. Wrap the logs in plastic wrap and refrigerate for at least 3 hours.
2. Position oven racks in the center of the oven and heat the oven to 350°F. Line two baking sheets with parchment or silicone baking liners.
3. Sprinkle about 1/2 cup sanding sugar onto a piece of waxed paper.
   
4. Combine the remaining egg yolk with a splash of water in a small bowl and whisk with a fork. Brush each log with the egg wash and roll it in the sanding sugar until evenly coated. Trim or pat in the ends of the logs if they’re ragged.
   
5. Using a knife, cut the dough into 1/2-inch-thick rounds. Put them on the baking sheets, leaving about 2 inches between rounds.
6. Bake the cookies, rotating the baking sheets’ positions halfway through, until the cookies are brown around the edges and golden on the bottom, about 12 minutes. Let cool on the sheets for 5 minutes; then carefully transfer to a cooling rack and let cool completely before serving.
   
7. Sablés shouldn’t be eaten warm; they need to cool so that their texture will set properly.

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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.