sables

From Dorie Greenspan’s Baking Chez Moi
These are my ideal of a cookie — perfectly sweet, deeply vanilla, nicely salty, sandy textured. I found Bob's Red Mill Decorative Sparkling Sugar at a local co-op (Honest Weight in Albany), and it is so pretty and nice to have on hand.
Having played around with the baking times/temperatures a bit due to my unreliable oven, I've found what works for me:

Oven at 300ºF (which registers at 325ºF on my oven thermometer).
Bake for 22 minutes, let cool briefly on sheetpan.
Bake only one sheet of cookies at a time.

The cookies should not be eaten warm.
Storing: You can wrap the logs of dough airtight and keep them in the freezer for up to 2 months; coat them with the egg wash and sugar just before baking. Once baked, the cookies will keep at room temperature in a closed container for about 1 week.

Vanilla Bean Sables

(67 grams) sugar

vanilla

(8 ounces; 226 grams) unsalted butter,

(40 grams) confectioners’ sugar, sifted

fine sea salt

(272 grams) all-purpose flour

Sanding sugar

Put the granulated sugar and vanilla bean pulp in the bowl of a stand mixer or in a large bowl in which you can use a hand mixer. Using your fingertips, rub the vanilla into the sugar until it’s fragrant.

Add the butter, confectioners’ sugar and salt to the bowl and, using the paddle attachment, beat on low speed until the mixture is smooth and creamy (you don’t want it to get light and fluffy), scraping down the sides and bottom of the bowl as needed. Drop in the egg yolk and beat for 1 minute. Add the flour all at once. Mix on low speed just until the flour has disappeared (or do this last little bit by hand with a flexible spatula).

Turn the dough out onto a work surface and divide it in half. (You can use a scale to get two equal halves if you wish.) Shape each half into a log about 9 inches long. Wrap the logs in parchment or plastic film and refrigerate for at least 3 hours.

When you’re ready to bake: Preheat the oven to 325ºF. (See notes above re baking—if your oven runs hot, you may want to reduce the temperature. I preheat my oven to 300ºF, which registers 325º on an oven thermometer.) Line a baking sheet with parchment paper or a silicone baking mat. Add a splash of cold water to the yolk (or the reserved egg white) and mix with a fork to blend. Brush each log with this egg wash and roll it in the sanding (or granulated) sugar until it’s evenly coated. Using a sturdy knife, trim the ends of the logs if they’re ragged, then cut the dough into ½-inch-thick rounds. Place as many cookies as will fit on the baking sheet, spacing them about 2 inches apart.

Bake cookies for 18 to 22 minutes, rotating the pan halfway. The cookies are baked when they are brown around the edges and golden on the bottom. Let cool briefly on sheet pan, then carefully transfer them to a cooling rack and cool to room temperature. These really shouldn’t be eaten warm; they need time to cool so that their texture will set properly. Repeat the baking with the remaining dough.

These are so delicious, and super easy to make! I love to add rosemary from my garden to the dough for extra flavor! 

These are the cutest cookies for giving. And they are delicious. I did not have vanilla bean so I added 1 tsp of vanilla. They turned out great. Thank you for sharing this recipe. 

beurre, sucre, farine, sel, oeuf, sucre, framboises surgelées, sucre glace

Sablés coeur framboise

120 g de beurre

70 g de sucre

g de farine

pincée de sel

oeuf

160 g de sucre

g de framboises surgelées

g de sucre glace facultatif

Préparation de la confiture : mettre les framboises et le sucre dans une casserole à feu moyen, laisser compoter à 15-20 minutes.

Filmer et mettre au frais pendant 1 heure.

Pendant ce temps, préparation de la pâte sucré : dans la cuve du robot ou d'un saladier, mélanger le beurre, le sucre et le sel.

Ajouter l’œuf, mélanger encore, puis mettre la farine.

Étaler la pâte sur du papier alimentaire puis réserver au frais 1 heure.

Étaler la pâte avec un rouleau à pâtisserie puis, à l'aide d'un emporte pièce ou d'un verre, découper 12 cercles. 6 serviront de base et les 6 autres seront mis sur le dessus.

Faire 6 coeurs sur les sablés prévus pour le dessus à l'aide d'un autre emporte pièce.

Placer tous les biscuits prêts au frais pendant 15 minutes (5 minutes au congélateur si besoin).

Cuisson : placer les biscuits sur du papier sulfurisé puis sur une grille, si l'on dispose d'un tapis de cuisson, le poser sur les biscuits. Enfourner 15 minutes à 150° (à mis cuisson retirer le tapis dessus).
En fonction du four, surveiller la cuisson, puis sortir les biscuits quand ils sont légèrement dorés .

Assemblage : une fois les biscuits cuits et refroidis, mettre la confiture à l'aide d'une poche à douille ou d'une cuillère. Saupoudrer les cercles perforés de coeurs de sucre glace et les déposer sur le biscuit avec la confiture.

a classic chocolate slice and bake cookie made with plenty of caramelised white chocolate, black cocoa and rye flour (optional)

Salted Black Cocoa Sables with Caramelised White Chocolate Chunks

plain flour

wholemeal rye flour

black cocoa powder

tsp baking soda

sea salt

unsalted butter

caster sugar

light brown sugar

tsp vanilla extract

caramelised white chocolate

To make the cookie dough sieve the flours, cocoa powder and baking soda into a large bowl, pushing any lumps of cocoa powder through the sieve. I avoid sieving unless necessary and this is one of those time. Cocoa powder often forms little lumps so it’s always important to sieve it unless you want little dry pockets throughout your recipe. Add the salt and whisk everything together.

Place the butter and sugars into the bowl of an electric stand mixer, fitted with the paddle attachment, and on medium speed beat tother for about 2-3 minutes just until smooth and creamy (you can do this with an electric hand mixer too if you want). We don’t want to beat lots of air into the butter we just want to make it soft enough that the flour mixture combines easily so don’t overdo it at this stage. Add the vanilla and mix briefly to combine.

Turn the mixer off and pour in the flour mixture. We don’t want to make a huge mess and have a cloud of flour and cocoa powder cover every surface in your kitchen so cover the bowl of the mixer with a kitchen towel and then gently pulse the mixer on and off just to get the flour combined a little before turning the mixer to low to mix it in properly. We want to mix in the flour just until it disappears into the butter but before the mixture forms a ball of dough, it should still look a little crumbly.

Add the chunks of caramelised white chocolate and mix briefly just to distribute. Tip the dough out onto the worksurface and use your hands to briefly bring together as a uniform dough. Cut the dough into two roughly equally sized pieces and set one aside for the moment. Form each ball of dough into a log that is roughly ??cm thick. Roll the log of dough in parchment or clingfilm and refrigerate until firm, about 3-4 hours. Repeat with the second piece of dough.

When ready to bake preheat the oven to 160ºC (140ºC Fan) 325ºF and line a couple baking trays with parchment paper. Unwrap one of the logs of dough and use a sharp knife to cut into slices about 1/2 an inch, just over a cm, thick. Place them onto the prepared baking trays leaving just a little space between. The cookies will spread but not significantly. Sprinkle each with a little extra flaked sea salt, unless you are one of those people that have sent me angry emails about your hatred of salt being sprinkled onto cookies you guys can leave it off and stop emailing me. Bake in the preheated oven for 14 minutes. The cookies wont look done, they’ll be incredibly dark so you cant use visual clues and if you press them they’ll feel too soft but trust the process, as the cookies cool they crisp up leaving you with a wonderful sable texture. Sable is French for sand and these cookies should have a slightly crumbly, almost shortbread like texture.

Kept in a sealed container these cookies will keep for about 4-5 days.

Vous voulez&amp;nbsp;faire&amp;nbsp;des petits g&amp;acirc;teaux maison pour le petit d&amp;eacute;jeuner ou le go&amp;ucirc;ter ? Ces petits sabl&amp;eacute;s gourmands sont parfaits. Pour r&amp;eacute;ussir la p&amp;acirc;te de ces petits sabl&amp;eacute;s, vous avez besoin d&#039;ingr&amp;eacute;dients basiques tels que de la farine, de beurre (doux ou demi-sel), de quelques &amp;oelig;ufs et&amp;nbsp;de sucre. Et si le c&amp;oelig;ur vous en dit, vous pouvez rajouter de la p&amp;acirc;te &amp;agrave; tartiner, de la confiture ainsi des ar&amp;ocirc;mes (vanille ou bien cannelle). Une fois pr&amp;ecirc;te, laissez&amp;nbsp;la p&amp;acirc;te au frigidaire pendant une petite heure.&amp;nbsp;Ensuite, vous allez vous amusez avec les emporte-pi&amp;egrave;ces afin de donner une&amp;nbsp;forme sympathique &amp;agrave; vos petits sabl&amp;eacute;s. Vous devriez obtenir une trentaine de biscuits. Cuits durant&amp;nbsp;une dizaine de minutes, vos petits sabl&amp;eacute;s croquants et gourmands se conservent plusieurs jours dans une boite herm&amp;eacute;tique.

Petits sablés faciles

g de beurre

g de sucre

pincée de sel ou sel fin

M&amp;eacute;langer le beurre et le sucre.

Ajouter l&amp;rsquo;oeuf et m&amp;eacute;langer.

Emballer la p&amp;acirc;te dans un film alimentaire.

R&amp;eacute;server la p&amp;acirc;te au frais pendant au moins 1 heure.

&amp;Eacute;taler au rouleau sur un plan de travail farin&amp;eacute; sur une &amp;eacute;paisseur de 5 mm environ.

Utiliser des emporte-pi&amp;egrave;ces pour faire les d&amp;eacute;coupes.

Recouvrir la plaque du four avec du papier cuisson.

Enfourner pendant 10 min &amp;agrave; 180&amp;deg;C.&amp;nbsp;

Placer aussit&amp;ocirc;t les sabl&amp;eacute;s sur une grille de refroidissement.

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