Sablés (French butter cookies)
"The sables are very soft when they come out of the oven, so be sure to wait until they’re completely cooled before removing them from the baking tray. They’ll hold well in an air-tight container for several days."
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
hand mixer with beaters, bowl, plastic wrap, oven, knife, cutting board
How-To Videos
How to cream butter and sugar
How to separate eggs
Nutrition per serving
Step 1/3
- 10⅔ g unsalted butter
- 10⅔ g sugar
- ⅛ pinch salt
- ⅛ tsp vanilla extract
- ¼ egg yolks
- 16⅔ g flour
- hand mixer with beaters
- bowl
Add butter, sugar, salt, and vanilla extract to a bowl. Beat with a hand mixer until light and fluffy. Add egg yolks and beat again, then add flour little by little until a soft dough forms.
Step 2/3
- plastic wrap
Divide sablé dough in half, and roll each half into two logs with 5-cm/2-in. Diameter. Wrap each log in plastic wrap then refrigerate for at least 30 min.
Step 3/3
- oven
- knife
- cutting board
Preheat oven to 160°C/320°F. Cut sablé dough into 1 cm/½ in. thick slices. Transfer to a baking sheet and bake for approx. 12 min. Remove and let cool completely before serving. Enjoy!
Enjoy your meal!
