Because it’s by Dorie Greenspan! I can hear the questions now “This isn’t an unusual cookie like your other ones?!” I know eh! But it is from the Goddess of cookies – Dorie Greenspan and I had to use at least one (there may be more) of her cookies in the Treat series. So this is the French Sable cookie as directed by Dorie Greenspan and is the 2021 Christmas Treat #7.
One reason why I love anything she writes about it is because it never fails! I’ve been making her cookies and cakes for such a long time like the Swedish Visiting Cake – OMG so good (and the subject of a future blog)! But this cookie has the classic taste and look of a French pastry. It is delicate, the dough is soft and pliable, and of course, like most good things French, it must be refrigerated before being made.
There is nothing I would change in making this treat. The taste is buttery, light, the crunchiness of the sugar crystals – a feast in your mouth. Just don’t do anything else while making these, and follow the recipe times and quantities specified to the letter. I don’t typically like to measure in cups as there are so many different ways to measure flour, sugar, liquid, eggs etc. But with weight, there is no interpretation – it is what it is!! However, this recipe is as presented.
Enjoy these cookies, do the Dorie thing and make them round or be a rebel like me and cut them into any shape you like – they are delicious. Make these and don’t leave out the coarse sugar on top! Get vaccinated, wash your hands, wear a mask, and socialize responsibly – be safe! As always – enjoy!
Ingredients
2 sticks/227g/ unsalted butter diced, at room temperature
1/2 cup granulated sugar
1/4 cup confectioners’ sugar sifted
1/2 tsp sea salt
2 large egg yolks at room temperature
2 tsps vanilla extract
2 cups all-purpose flour plus more for the work surface
Sanding sugar for decorating
Directions
1. With a mixer on low speed, beat the butter, sugars, and salt together for 5 minutes, until smooth
2. Beat in the yolks, then the vanilla – scraping the bowl after each
3. Add the flour in one go and mix only until the flour is incorporated
4. Divide the dough in half, flatten into disks on a lightly floured surface, and place each between sheets of parchment or wax paper
5. Roll the dough to ¼” thickness – this is the recommend thickness, and refrigerate for at least 2 hours or freeze for at least 1 hour
6. Center the oven rack and preheat the oven to 350f and line 2 baking trays with parchment paper
7. Use either 2” baking rings or as I did, a 1”cookie cutter, to cut out the first batch
8. Using an (offset) spatula, gently transfer the cookies to the baking sheet (or to a muffin tin so it retains its shape while baking) and sprinkle with coarse sugar
9. Bake for 18 to 22 minutes, until the cookies are golden brown on their bottoms and around their edges – if you are baking them 1” size, the timing will be closer to 12 – 15 minutes
10. Cool on the tray for 5 minutes then transfer to a rack to cool completely
These are amazing when completely cool!
Well Why Not! (Suggestions and Tips)
– If rolling the cookie dough flat is not your thing (it sure isn’t mine), you can always roll it into a log any size will do, freeze for an hour or two and then carefully slice into ¼” slices
– Mix ½ cup icing sugar with 2 egg whites and 1 cup of sliced almonds or pine nuts – gently dollop or spread onto the cookie before baking – yum!! Not a sable, but who cares!
– Sandwich some Nutella or Dulce de Leche in between the cookies to make sandwich cookies – rich but so good
– Enjoy as is, it’s from Dorie!!
