Sables Norman Sugar Cookies Recipes

SABLE COOKIES

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 (NORMAN SUGAR COOKIES)

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.

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

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.

SANDY'S SUPER SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Sift flour, cream of tartar, baking soda, and salt together in a large bowl.
• Beat butter and white sugar together in a large bowl with an electric mixer until light and fluffy; beat in vanilla extract. Add eggs one at a time, beating well after each addition. Gradually add flour mixture to butter mixture on low speed until dough is just-combined.
• Divide dough into 4 portions; refrigerate 3 portions. Roll remaining portion out on a lightly-floured work surface to 1/4-inch thick. Use cookie cutters to cut dough into desired shapes and transfer cookies to prepared baking sheet.
• Bake in the preheated oven until slightly golden at the edges, 10 to 12 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Repeat rolling, cutting, and baking process with remaining dough portions.

SABLES

Steps:

• Line two flat or inverted baking sheets with parchment paper. Set aside. Place egg yolks in a small pan, and cover with water. Bring to a simmer, and let cook for 2 minutes; then, remove from heat and let stand for a minute. Remove yolks with a slotted spoon, and let cool.
• In a food processor, combine yolks and butter. Process for 10 seconds, scraping sides if necessary, until smooth. Add lemon rind, sugar, flour and salt, and process for 15 to 20 seconds, until ingredients hold together.
• Turn dough out onto a floured pastry cloth or lightly floured counter, and with floured hands, form into a firm square shape. Use a floured rolling pin to roll out to a 10-inch square (about 1/8 inch thick). To straighten sides, press a ruler or a long metal spatula against them.
• Using a long knife, cut square into four strips, then in the opposite direction into fourths, making 16 squares. Cut each square on an angle, making 32 triangles. Using a thin metal spatula, transfer triangles to baking sheets, spacing them apart. Dip a fork in flour, and with the underside of prongs, mark a ridged design on top of each cookie. Let stand for one hour.
• Adjust oven racks in upper-third and lower-third positions. Preheat oven to 350 degrees. Bake cookies, one sheet on each rack, for about 15 minutes, until only sandy colored. Change racks, and reverse sheets front to back once during baking to ensure even browning.
• Remove sheets from oven. Slide parchment off sheets, and let cookies stand until almost cool. With a spatula, turn them over, and let stand until completely cool. Store in an airtight container.

SABLES BRETONS

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.

FRAISES MARINEES AUX CALVADOS (STRAWBERRIES IN CALVADOS)

Steps:

• Place the strawberries in a bowl and add the Calvados and toss.
• Let the berries marinate at least an hour.
• Add the sugar, stir gently, and set aside.
• Whip the cream to a stiff peak.
• Place a bed of cream on each of four chilled plates, leaving a slight hollow in the center for the berries.
• Lightly sprinkle the edge of the plates with cinnamon.
• Mound the strawberries in the center of each plate.
• Drizzle any accumlated juice over the berries.
• Serve with Sables (Norman sugar cookies, recipe posted separately).