BLACK-AND-WHITE SABLES
Sable cookies are a French classic. This dark-and-white chocolate version from Umber Ahmad of Mah-Ze-Dar bakery is just the right treat to pair with a cup of tea.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 55m
Yield Makes about 3 dozen
Number Of Ingredients 9
Steps:
- Whisk together flour, cocoa, and baking soda. In the bowl of a mixer fitted with the paddle attachment, beat butter with sugars on medium-high speed until pale and fluffy, about 4 minutes. Add salt and vanilla; beat to combine. Add flour mixture; beat on low until just combined. Fold in chocolate. Divide dough in half; shape into two 1 1/2-by-7-inch logs. Wrap each in plastic; refrigerate overnight.
- Preheat oven to 350 degrees. Remove logs from refrigerator; let stand until sliceable, about 15 minutes. Using a serrated knife, cut into 1/4-inch-thick slices. (If slices crack, simply press them back together.) Roll edges in granulated sugar; transfer to parchment-lined baking sheets.
- Bake, rotating once, until just set around edges and dry to the touch, 14 to 15 minutes. Let cool on sheets 5 minutes, then transfer to a wire rack and let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.
DARK CHOCOLATE-HAZELNUT SABLES
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield about 48 cookies
Number Of Ingredients 12
Steps:
- Pulse the chocolate in a food processor until finely chopped; transfer to a bowl. Add the hazelnuts to the food processor and pulse until finely chopped; transfer to the bowl with the chocolate.
- Whisk the flour, cocoa powder, baking soda and salt in a medium bowl. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the egg and vanilla and beat until combined. Reduce the mixer speed to low; beat in the flour mixture and chocolate and hazelnuts, then increase the speed to medium high and beat until combined.
- Divide the dough between 2 sheets of parchment paper; roll each into a 1-by-9-inch log, using the parchment to help you. Wrap and refrigerate until firm, at least 1 hour.
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Unwrap the logs and slice into 1/4-inch-thick rounds; arrange 1 inch apart on the prepared baking sheets. Sprinkle with coarse sugar. Bake until set, 15 to 20 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
DOUBLE CHOCOLATE SABLE COOKIES (FRANCE)
Sable in French means "sandy" - these are a classic French cookie, made out of crumbly chocolate shortbread. To keep them nice and sandy, be extra careful not to overmix the dough. The hint of salt brightens the flavor and underlines the chocolate. For a special holiday treat, sandwich two of these together with a small scoop of peppermint ice cream.
Provided by Food Network Kitchen
Categories dessert
Time 1h52m
Yield about 3 dozen cookies
Number Of Ingredients 8
Steps:
- Grate the chilled chocolate with a fine grater or rasp and set aside.
- Whisk together the flour, cocoa powder, baking soda and sea salt.
- Beat the butter and sugar in a medium bowl with an electric mixer until just combined. Mix in the yolk. Add the dry ingredients to the butter and beat lightly together until just combined but still crumbly. Fold in grated chocolate with a spatula. Bring the dough together by lightly squeezing in your hands; but don't knead or overwork, as the secret to these cookies is their delicate, sandy texture.
- Divide the dough in half. Lay half the dough on a long sheet of waxed paper and shape into a log along the width of the waxed paper, leaving some space at each end. Pull the paper over the top of the log. Grip the edge of the top piece of paper, and use a straight, firm edge, like a ruler or the edge of a pan, to press gently against the edge of the dough where the papers come together to create a solid, firm round log. Repeat with remaining dough and refrigerate for at least 1 hour. (To keep logs round store inside an empty paper towel roll.)
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Slice logs into 1/2-inch thick rounds with a sharp, thin knife. Divide rounds onto the prepared sheets, leaving about 1 inch between them, and refrigerate for 15 minutes.
- Bake until cookies smell fragrant with a full cocoa aroma and set on the outside, about 12 to 14 minutes. Remove from the oven and let cool on the pans, about 5 minutes.
- Transfer cookies to a rack to cool completely. Serve.
- Busy baker's tips: Dough can be made and frozen for up to 2 weeks. Store baked cookies in an airtight container for up to 5 days. Baked cookies can be wrapped in plastic wrap, then aluminum foil and frozen for up to 2 weeks.
- Cook's note: For super uniform cookies, place each sliced disk of dough in a muffin tin and bake. The cookies will be chewier, less sandy this way.
- Copyright 2007 Television Food Network, G.P. All rights reserved
FRENCH SABLES
Provided by Food Network
Categories dessert
Time 1h40m
Yield Approximately 4 dozen Sables
Number Of Ingredients 8
Steps:
- Cream the butter and sugar. Add egg yolk and vanilla and beat thoroughly. Combine flour and salt. Add to the butter mixture and blend until the dough is smooth. On a very lightly floured surface, shape the dough into cylinders about 1 to 2 inches in diameter. Wrap in waxed paper or plastic wrap and chill for at least an hour.
- Preheat oven to 350 degrees. Brush refrigerated logs with beaten egg and roll in crystalline sugar. With a sharp knife, slice the dough into rounds about 1/3-inch thick. Place 1-inch apart on a parchment covered baking sheet. Bake for about 10 minutes or until the cookies are slightly colored around the edges.
DARK CHOCOLATE BARK
Steps:
- Melt the two chocolates in a heatproof bowl set over a pan of simmering water.
- Meanwhile, line a sheet pan with parchment paper. Using a ruler and a pencil, draw a 9-by-10-inch rectangle on the paper. Turn the paper face-down on the baking sheet.
- Pour the melted chocolate over the paper and spread to form a rectangle, using the outline. Sprinkle the cashews, apricots and cranberries over the chocolate. Set aside for 2 hours until firm. Cut the bark in 1-by-3-inch pieces and serve at room temperature.
Nutrition Facts : Calories 150 calorie, Fat 9 grams, SaturatedFat 4 grams, Cholesterol 1 milligrams, Sodium 37 milligrams, Carbohydrate 19 grams, Fiber 2 grams, Protein 2 grams, Sugar 14 grams
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CHOCOLATE SABLéS WITH DATE SUGAR RECIPE | BON APPéTIT
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3.9/5 (8)Author Chris MoroccoServings 16-20Estimated Reading Time 4 mins
- Grate chocolate using the large holes of a box grater. Whisk flour, cocoa powder, kosher salt, and baking soda in a medium bowl.
- Using an electric mixer on medium-high speed, beat sugar and butter in a large bowl, scraping down sides occasionally, until butter lightens and looks creamy, about 4 minutes. Beat in egg yolks one at a time, beating well between additions. Beat in vanilla and 1 tsp. water. Reduce mixer speed to low and beat in dry ingredients, scraping down sides occasionally, until just combined. Beat in chocolate. Increase speed to medium and beat 30 seconds (this will help develop gluten in the flour, lending a less crumbly texture to the cookies).
- Transfer dough to a large sheet of parchment paper or plastic wrap. Form dough into a log about 2" thick. Chill until firm, at least 45 minutes.
- Preheat oven to 350° and line a rimmed baking sheet with parchment. Slice dough with a serrated knife into coins that are a generous ¼" thick. Transfer to prepared baking sheet. Mix seeds and sea salt in a small bowl; sprinkle over cookies.
CHOCOLATE-PISTACHIO SABLéS RECIPE | BON APPéTIT
From bonappetit.com
4.1/5 (234)Estimated Reading Time 3 minsServings 96
- Whisk flour, cocoa powder, kosher salt, and baking soda in a medium bowl. Using an electric mixer on high speed, beat butter, brown sugar, and vanilla until light and fluffy, about 4 minutes. Reduce speed to low and gradually add dry ingredients; mix just to combine, then mix in egg white. Fold in chocolate and pistachios.
- Divide dough into 4 pieces. Roll each piece into an 8”-long log about 1½” in diameter, pushing dough together if it feels crumbly. Wrap tightly in parchment paper and chill until firm, at least 4 hours. (The colder your dough, the easier it will be to slice.)
- Place racks in lower and upper thirds of oven; preheat to 350°. Working with 1 log of dough at a time and using a serrated knife, cut logs into ¼”-thick rounds and transfer to 2 parchment-lined baking sheets, spacing ½” apart.
- Sprinkle cookies with sea salt and bake, rotating baking sheets halfway through, until set around edges and centers look dry, 10–12 minutes. Transfer to wire racks and let cool.
DARK CHOCOLATE SABLéS – MY RECIPE REVIEWS
From myrecipereviews.com
Servings 48Total Time 1 hr 5 minsCategory CookiesCalories 108 per serving
- Beat butter and sugar on medium speed until creamy. Add vanilla and beat until combined. Stir together flour, cocoa, and salt. Gradually add flour mixture to butter mixture, about a half-cup at a time and beat on low after each addition. Finely chop 1 of the 4 oz. chocolate baking bars and stir into the cookie dough until fully mixed in.
- Divide dough in half and shape each into an 8-inch-long log. Wrap each log tightly in plastic wrap and freeze until firm – about 30 minutes. (To keep cookies round, slip the dough into a paper towel tube that has been slit length-wise, then freeze.)
- Preheat oven to 350°. Cut the dough into about 1/4-inch thick slices and place about an inch apart on parchment paper-lined baking sheets. Keep remaining dough refrigerated while baking the batch. Bake for 11-12 minutes, until slightly firm. Cool on pans for about 5 minutes and then slide the cookies off to a rack to completely cool.
- Chop the remaining 1 1/2 chocolate baking bars and place in a small microwave-safe bowl. Microwave on high, stirring every 20 seconds until chocolate is melted and smooth (about 1 1/2 minutes total).
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