Pierre Hermé’s Ispahan Sablés

Step 1

To make the sugar: Put the sugar, extract and a few drops of coloring in a small zipper-lock plastic bag, seal the bag and shake until the color is even. Add more color if you'd like.

Step 2

To make the sablés: Put the raspberries between sheets of wax paper, and crush them with a rolling pin or the bottom of a skillet. Don’t expect perfection — it’s fine to have mostly powder and a few small nuggets. Whisk the raspberries into the flour.

Step 3

Working with a mixer, beat the butter at medium speed until it’s soft and creamy, but not airy, about 2 minutes. Add the sugar, extract and fleur de sel, and beat 3 minutes more. Turn the mixer off, scrape down the bowl, add the flour mixture all at once and pulse the mixer on and off to begin incorporating the dry ingredients. Mix on low speed until the dough forms soft curds and then starts to clean the sides of the bowl. Give it a few last turns with a spatula, then scrape it out onto the counter. Divide the dough into 4 pieces, and roll each into an 8-inch-long log.

Step 4

Spread the sugar out on a piece of wax paper, and roll the logs in the sugar until they’re completely coated. Wrap each log in plastic wrap, and refrigerate for at least 1 hour, or up to 3 days.

Step 5

When you’re ready to bake, position the racks to divide the oven into thirds, and preheat it to Line 2 baking sheets with parchment paper.

Step 6

Unwrap the logs, trim the ends if they’re ragged and cut the logs into ½-inch-thick rounds. Place them on the baking sheets, leaving about 2 inches between each round.

Step 7

Bake the cookies for 19 to 21 minutes, rotating the sheets top to bottom and front to back after 10 minutes, or until the cookies are firm around the edges and golden brown on the bottom; the tops will remain pale. Rest the sablés for 2 minutes, then transfer to cooling racks. Serve — or pack into a container — when the cookies come to room temperature.