Dessertsbiggerbolderbaking4.7
French Sable Cookies
Buttery, crumbly, decadent, and simple French Sable Cookies are the perfect companion to a cup of tea and are just four ingredients away!
👥 24 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 5 min🔥 Cook: 15 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- baking sheet
- oven
- knife
- whisk
📝 Preparation Steps
1
In the bowl of a stand mixer fitted with a paddle attachment (or with a medium bowl and a handheld electric mixer), beat the butter and sugar on medium-high speed until light and fluffy, about ⏱️ 3 minutes.
2
Beat in 2 egg yolks, then turn the speed to low and gradually mix in the flour until incorporated.
3
Wrap the dough in cling wrap and refrigerate until chilled, about ⏱️ 1 hour or up to 2 days.
4
When ready to bake, preheat the oven to 375°F (190°C) and line 2 baking sheets with parchment paper. Set aside.
5
On a floured surface, roll the dough out to ¼-inch (6-mm) thick and cut cookies using a 2-inch (5-cm) round cutter.
6
Place the cookies on the prepared baking sheets and, with a thin, sharp knife, score the tops to create a crosshatch pattern.
7
Whisk the remaining egg yolk with a few drops of water (up to ½ teaspoon) to loosen it, then brush it over the tops of the cookies.
8
Bake for ⏱️ 12-15 minutes, until golden. Let cool on wire racks, then store in an airtight container for up to 5 days.
9
For longer storage, freeze for up to 2 months. Defrost at room temperature for about an hour.
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