SABLE COOKIES
These delicate, crumbly cookies hail from France's Normandy region and are delicious plain, dipped in dark chocolate, or sandwiched with jam. Once you have a handle on the basic recipe, try adding almonds, orange zest, or other flavorings. Adapted from "Entertaining."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 110
Number Of Ingredients 8
Steps:
- Line baking sheet with parchment paper or a nonstick baking mat; set aside.
- Place butter and sugar in the bowl of a food processor; process until creamy. Add egg yolks, salt, and vanilla; process for 30 seconds until combined. Add 1 cup flour and process until smooth. Add remaining cup of flour to processor; process to combine. Turn dough out onto work surface and form into flat square; wrap with plastic wrap and transfer to refrigerator until chilled.
- Place a nonstick baking mat on work surface. Place half of the chilled dough on baking mat; top with a sheet of plastic wrap. Roll out dough between baking mat and plastic wrap until it is 1/8-inch-thick. Transfer to fridge to chill until firm, about 30 minutes. Repeat process with remaining dough.
- Using a 2-inch round fluted cookie cutter, cut out dough and transfer to prepared baking sheets. Transfer baking sheets to refrigerator until dough is chilled, about 20 minutes. Roll out scraps, and repeat. Repeat process with remaining dough. Transfer to refrigerator and chill until firm, about 30 minutes.
- Preheat oven to 325 degrees.
- Mix together remaining egg yolk with 1 teaspoon water; brush tops of cookies with egg white mixture. Sprinkle with sanding sugar, if desired. Transfer to oven. Bake until cookies are pale golden, 12 to 15 minutes. Transfer to a wire rack to cool.
SABLES BRETONS
Salted butter is the key ingredient in these popular French cookies, which is no surprise, as they hail from Brittany, the region famous for its butter.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 24
Number Of Ingredients 4
Steps:
- Pulse butter and sugar in a food processor until well combined and smooth. Add 2 egg yolks and pulse to combine. Add flour and pulse until dough comes together. On a lightly floured surface, shape into a disk, wrap in plastic, and refrigerate at least 2 hours or up to overnight.
- Preheat oven to 350 degrees with rack in top third. On a lightly floured surface, roll out dough to 1/8 inch thick. Using a 2 1/2-inch fluted round cutter, cut out rounds; transfer to parchment-lined baking sheets, spacing 2 inches apart. Reroll scraps once and cut out more rounds, if desired. Using the tines of a fork, press to create a crosshatch pattern. Refrigerate until firm, about 30 minutes.
- In a small bowl, whisk together remaining egg yolk and 1 teaspoon water; use to brush tops and sides of cookies. Bake, rotating sheets halfway through, until golden brown, about 15 minutes. Transfer sheets to wire racks; let cool completely.
SABLE COOKIES
Steps:
- Preheat oven to 375 degrees F.
- Line baking sheet with parchment.
- In mixer cream together butter, sugar and salt. Add the eggs and blend well. In a large mixing bowl, sift together flour and baking powder. Add the flour mixture all at once to the butter mixture and stir until just blended.
- Turn the dough onto a lightly floured pan and pat it out to 3/4 inch to 1-inch thick. Cover with plastic wrap and chill thoroughly. Using dough in small amounts, roll cookie dough onto a floured work surface. Roll dough to desired thickness. Cut cookies with a heart shaped cookie cutter. Place cookies on prepared baking sheet about 2-inches apart. These cookies do not spread. Bake for 12 to 18 minutes depending on size. Cool on baking sheet.
- Melt white chocolate snaps, divide melted chocolate into thirds. Place black food coloring in 1/3, red in another 1/3, leaving 1 without food coloring. Take cookie and dip in white chocolate for a base. Place black and red chocolate into separate pastry bags. Design a heart on cookie with red white chocolate and pipe "I Love New York" on cookies with black chocolate.
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.
TRADITIONAL ALGERIAN SABLES (COOKIES) - LIKE LINZER AUGEN
This is my own family recipe for the traditional Algerian 'Sables' cookies. These sables are very easy to make & are a real favourite in our home. We like them with strawberry jam filling & icing sugar dusting or with apricot jam filing & dessicated coconut finish... but you can use any of your favourite preserves (if they have fruit pieces in you should sieve them before using. I have a special 4cm fluted sables cutter but you can use any cutters. I oftern use star cutters then punch out the small round centre by using a small metal bottle top (like on food colourings), or round cutter & using a small star, heart or flower cutter for the centre. These sables freeze nicely in layers separated by parchment or waxed paper in an airtight container. Allow to defrost in a single layer then dust the tops & fill with jam.
Provided by Um Safia
Categories Dessert
Time 33m
Yield 25-35 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 170°C
- Cream the margarine & sugar(s) until light & fluffy.
- Beat in the egg & vanilla, then gradually fold in the flour & baking powder.
- Mix slowly until a soft dough forms. The dough is very soft & needs handling with care but it shouldn't be sticky. If your dough is still a little sticky, sift in a little extra flour.
- Roll out to about 4mm thick, be sure to flour the rolling pin well.
- Cut out 'tops & bottoms' for your sables.
- Place on a baking tray lined with aluminium foil (shiny side up) & bake for 8 minutes. The sables should be just set but still white.
- Allow the sables to cool on the sheet for a minute then remove to a cold plate or tray to finish cooling.
- When the sables are fully cooled, heat the jam until bubbling.
- Place all the sables tops onto a tray & dust generously with the icing sugar.
- Allow the jam to cool slightly then spoon approx 1/2 tsp of the jam onto the underside of the sables 'bottoms'.
- Then carefully place a 'top' over the blob of jam.
- Allow to set, then store in one layer in an airtight container for upto 10 days.
Nutrition Facts : Calories 142.5, Fat 4, SaturatedFat 0.8, Cholesterol 7.4, Sodium 64.5, Carbohydrate 25.1, Fiber 0.5, Sugar 12.8, Protein 1.6
GRAHAM CRACKER SABLé COOKIES
Graham cracker crusts are never crispy enough for me, and I'm not a fan of soggy crusts. I developed this crunchy cookie to serve as a bed for my Key Lime Parfait (page 26). It will garnish any ice cream, and it could be the start of a terrific s'more. Because it's not overly sweet, you could also serve it with cheese.
Yield makes about sixteen 2 1/2-inch cookies
Number Of Ingredients 5
Steps:
- Combine the butter, graham cracker crumbs, and sugar in the bowl of a standing mixer fitted with the paddle. Beat at medium speed until crumbly. Add the flour and eggs and mix on low speed just until blended.
- Dump the dough onto a floured work surface and shape it into a brick. Wrap in plastic and refrigerate for at least 1 hour.
- Heat the oven to 375°F or 350°F on convection. Line a baking sheet with a Silpat or parchment.
- Roll the dough between two sheets of parchment to 1/8 inch thick. Cut with a 2 1/2-inch cutter and place on the baking sheet. Reroll the scraps and cut out a few more rounds.
- Bake until golden, 12 to 13 minutes. Let cool.
SABLES (NORMAN SUGAR COOKIES)
A classic sugar cookie found throughout Normandy, sometimes called a galette or petit beurre. Serve with fruit desserts.
Provided by Chef Kate
Categories Dessert
Time 1h45m
Yield 12 large cookies
Number Of Ingredients 7
Steps:
- Sift the flour and the sugar into a large bowl and add the butter, bit by but, mixing with an electric mixer or by hand.
- Continue mixing until the dough takes on a sandy consistency.
- Add four of the egg yolks, one by one, the salt and the vanilla, continuing to mix.
- Form the dough into a ball, wrap in plastic, and refrigerate for at least an hour.
- Pre-heat the oven to 350 degrees.
- Roll out the dough to a thickness of 1/4".
- With a cookie or biscuit cutter (or a small glass) cut out two inch circles and place on a lightly buttered cookie sheet.
- Mix the remaining egg yolk with the milk and, with a pastry brush, coat the top of each cookie.
- With the tip of a small knife, score 6 or 7 stripes on each cookie.
- Bake for 15 minutes or until lightly browned.
- Remove from oven, cool on a rack and store in an airtight container.
Nutrition Facts : Calories 199.1, Fat 9.7, SaturatedFat 5.6, Cholesterol 99.4, Sodium 54.2, Carbohydrate 24.6, Fiber 0.6, Sugar 8.5, Protein 3.3
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4.8/5 (6)Total Time 3 hrs 30 minsCategory DessertCalories 107 per serving
- With a mixer on low speed, beat the butter, sugars, and salt together for 5 minutes, until smooth. Beat in the yolks, then the vanilla. Scrape the bowl and add the flour all at once. Mix only until the flour is incorporated.
- Divide the dough in half, flatten into disks on a lightly floured surface, and place each between sheets of parchment or wax paper. Roll the dough 1/4 inch thick. [Editor’s Note: Just like in the story of Goldilocks, you want the dough to be not too thin and not too thick but just right at 1/4 inch thick. Trust us.] Refrigerate for at least 2 hours or freeze for at least 1 hour.
- If using 2-inch baking rings, cut out the first batch of cookies and, using an offset spatula, gently transfer the cookies to a baking sheet lined with parchment paper. If using 2-inch cookie cutters, cut out the first batch of cookies and, using an offset spatula, gently transfer the cookies to muffin tins to help the cookies retain their perfect shape during baking.
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5/5 (13)Calories 96 per servingCategory Christmas Cookies, Cookies
- In the bowl of the mixer cream the butter on medium speed, then add the sugars and salt, beat for one minute. Reduce the speed to low then add the egg yolks and vanilla beat for one minute. Be sure to scrape the bowl.
- Mix the dough just until combined, the dough will be soft. There may be flour remaining at the bottom of the bowl, mix it into the dough with a spatula.
- Place the dough on a lightly floured flat surface and knead gently into a ball. Divide the dough into two parts. I formed one into a log about 8-9 inches (20-22 cm) and one into a ball. The log is for slice and bake and the round is for cut out cookies. You can do the same or do one or the other. (If you make of the same type of cookie, be sure to make either two logs or two rounds for easier handling of the dough). Wrap the dough in plastic and chill for at least three hours.
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