Standard Baking Company Chocolate Sables Recipe 45

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.

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.

STANDARD BAKING COMPANY - CHOCOLATE SABLES RECIPE - (4/5)

Steps:

• 1. Sift together the flour, cocoa, baking soda, and salt into a large bowl. 2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium speed until soft and smooth. 3. Add granulated sugar, brown sugar and vanilla to the butter. beat on medium speed until light and fluffy. 4. Add the flour mixture to the butter mixture on low speed and beat just until blended thoroughly. 5. Add the chocolate chunks and mix until they are evenly distributed. 6. Transfer the dough to a work surface. Divide it into six equal pieces and roll each into a 6-inch log. Wrap each log tightly with plastic wrap. Refrigerate the logs until they are firm and chilled, at least 45 minutes. The logs can be refrigerated at this point for up to 3 days or frozen for up to a month (frozen logs should be defrosted before cutting). 7. Position two oven racks in the upper and lower thirds of the oven and preheat the oven to 375 degrees. Line two baking sheets with parchment paper. 8. Remove two logs from the refrigerator and place them on a work surface. With a sharp knife, cut 1/2 inch thick slices and place them on the prepared baking sheets spaced 2 inches apart, 12 cookies per baking sheet. 9. Bake for 8 minutes, rotate the baking sheets from front to back and top to bottom, and bake for another 4 minutes or until the centers are just firm to the touch. Remove from the over, transfer to a wire rack, and cool completely. 10. When the baking sheets have cooled, cut and bake the remaining logs following steps 8 and 9.