Cinnamon Sables Recipes

CINNAMON SABLES

Steps:

• 1. In the bowl of an electric mixer fitted with the paddle attachment, or in a food processor, beat the butter and brown sugar until smooth. Then add one of the eggs and mix to combine. Add the flour, cinnamon, and salt, and beat or pulse to form a dough. Roll the dough to form one or two long cylinders about 2 inches in diameter, wrap them in plastic, and refrigerate for at least 30 minutes or as long as 3 days.
• 2. Preheat the oven to 325°F. Line several baking sheets with parchment paper or nonstick liners.
• 3. Beat the remaining egg in a bowl. Pour about 1/4 inch of granulated sugar into a shallow dish. Brush the outside of the dough log with the beaten egg, then roll the log in the sugar to coat it. Slice 1/4-inch coins of cookie dough from the log, and arrange them on the prepared baking sheets.
• 4. Bake until lightly browned around the edges and firm, about 15 minutes. Let cool on the baking sheets. These cookies will keep for 1 week, stored airtight at room temperature.

AMERICAN KITCHEN CLASSIC LINZER SABLES (COOKIES)

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, vanilla, and salt on medium speed until light and fluffy, about 5 minutes.
• Gradually add the eggs, scraping down the bowl after each addition. Reduce the speed to low.
• Sift the flour, cinnamon, cake crumbs, and baking powder together into a medium bowl. Add to the creamed mixture all at once and mix just until incorporated. Scrape down the bowl as needed.
• Add the hazelnut flour and mix just until combined. Divide the dough into two equal pieces, wrap in plastic wrap, and refrigerate until chilled, about 15 minutes.
• While the dough is chilling, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
• On a lightly floured surface, roll out the chilled dough to about 1/4 inch thick. Cut rounds of dough using a fluted circular cookie cutter. Use a smaller cutter to cut a hole in half of the rounds. Transfer the cookies to the prepared baking sheets, spacing them about 1 1/2 inches apart. As you are working, reserve the scraps so that they may be rolled again and cut.
• Bake until lightly golden brown, 8 to 10 minutes.
• Allow the cookies to cool for a minute on the baking sheets then transfer, using a spatula, to a cooling rack and allow to cool completely.
• Sift confectioners' sugar over the cooled cookies. Coat the cookies without holes lightly and the ones with holes thoroughly. Pipe or spread a thin layer of jam on the cookies without holes. Top with the remaining cookies and press gently to secure.
• Store the cookies in an airtight container.

CINNAMON ESPRESSO CREAM SABLES

Steps:

• In a medium bowl mix the flour, cinnamon, and baking powder and set aside.
• In large mixing bowl, cream the butter and sugar together until smooth. Add the egg and vanilla extract and mix in the dry ingredients until a smooth dough forms.
• Form the dough into a disk shape or 2-inch diameter log. Wrap the dough in plastic wrap and chill for 1 hour.
• Preheat the oven to 350°F
• Prepare the egg wash by beating together the egg white and 2 teaspoons of water.
• To make the espresso cream filling, mix together the powdered sugar, espresso powder, vanilla, and milk until all the ingredients are wet.
• Beat the filling on high speed for 90 seconds, adding ½ teaspoon of milk at a time, if necessary, to achieve a thick frosting consistency.
• Roll out the disk of dough to 1/4-inch thickness, and cut out the sables using a 2-inch fluted cookie cutter.
• If using a log of cookie dough, slice it crosswise into 1/4-inch thick coins.
• Brush the sables with the egg wash, and bake on a parchment lined baking sheet for 15 minutes, or until they are lightly browned around the edges.
• Cool the sables for 2 minutes on the cookie sheet and then transfer to a wire rack to cool completely before filling with espresso cream.

LINZER SABLéS

Steps:

• Whisk together the ground nuts, flour, cinnamon, and cloves. Set aside. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and both sugars and salt together at medium speed until smooth, about 3 minutes, scraping down the bowl as needed. Meanwhile, using a fork, stir the egg and water together in a small bowl and add it to the butter/sugar mixture. Turn off the mixer, add the dry ingredients, then turn it on low and mix only until they disappear into the dough.
• Divide the dough in half. Working with one half at a time, put the dough between two large sheets of wax paper. Using your hands, flatten the dough into a disk, then grab a rolling pin and roll out the dough, turning it over frequently so that the paper doesn't cut into it, until it is about 1⁄4 inch thick. Leave the dough in the paper and repeat with the second piece of dough. Transfer the wrapped dough to a baking sheet (to keep it flat) and refrigerate or freeze it until it is very firm, about 2 hours in the refrigerator or about 45 minutes in the freezer. The rolled-out dough can be wrapped airtight and stored in the refrigerator for up to 3 days or in the freezer for up to 2 months. Just thaw the dough enough to cut out the cookies and proceed from there.
• Preheat oven to 375 degrees F. Working with one piece of dough at a time and using a cookie cutter, cut out rounds of dough. Place the circles of dough on a rimmed baking sheet lined with parchment paper, about 1½-inches apart. Gather the scraps so you can re-roll with the next batch. Bake, 11-13 minutes.
• Cookies are done when there's color around the edges and on the bottom. Let cool 5 minutes, then sandwich with a teaspoon of raspberry jam (thinned with a splash of water and heated in the microwave). Finish with a dusting of confectioners' sugar just before serving.

COCOA SABLES

Steps:

• Mix flour, cocoa powder, and salt in a bowl and set aside.
• Beat softened butter and sugar together with an electric mixer until the mixture looks like overwhipped whipped cream. Add egg yolk and vanilla extract; mix well. Add dry ingredients. Use a spatula to mix them in until evenly moistened.
• Divide the dough into thirds or quarters and knead a little bit on a large sheet of waxed paper. Gather into a ball, then shape into a 1 1/2-inch cylinder or square tube. Wrap up with the waxed paper, pushing in the sides so that the tube is evenly thick from left to right. Repeat with remaining dough.
• Refrigerate dough for at least 1 hour, and up to overnight.
• Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Slice dough into 1/4-inch thick cookies with a sharp knife. Arrange on the baking sheets, spacing them 1/2 inch apart.
• Bake in the preheated oven until firm, 20 to 25 minutes. Cool completely before eating.