"These traditional French butter cookies are a snap to make. They positively melt in your mouth and make a great addition to any holiday cookie lineup. The cardamom-and-orange combination is perfect for the holidays, but if you aren’t a fan, you could simply omit those flavourings and add a bit more vanilla."—Giselle Courteau, co-owner, Edmonton
I’ve only heard of Sablés before and never had them. When my brother in law sent me this recipe in interested me and since I have some cake flour that I seldom think of using I thought it was a good time to put it to use make these. The most challenging part of making these is transferring the dough onto the cookie sheet and spreading it evenly onto the cookie tray particularly since I do not have the recommended size cookie tray. I eventually prevailed and was able to get a pretty decently even sheet.
**I found the instructions a bit odd in that the butter and sugar aren’t creamed as is the usual method of these sorts of recipes so I put in asterisks what I did**
Prep 20 min
Total 1 hour 50 min
Makes 16 cookies
Ingredients:
1 1/2 cups cake and pastry flour , (180 g)
2 tsp baking powder
1 tsp ground cardamom
1/2 tsp salt
3 large egg yolks
2/3 cup granulated sugar , (128 g)
1 tsp vanilla
1/2 cup + 2 tbsp unsalted butter
1 tsp orange zest
Topping
1 egg yolk , beaten
2 tsp , sanding sugar
Nutrition:
INSTRUCTIONS:
Line a 9×9-in. baking pan with parchment, leaving overhanging edges on 2 long sides.
Sift flour, baking powder, cardamom and salt into a large bowl.
Combine 3 yolks and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until thickened and pale yellow, about 2 min. Beat in vanilla until combined. Beat in flour mixture, butter and orange zest just until combined.
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I’m not sure about the instructions, I think the dry ingredients as above are fine. But the order in the mixer should be cream butter and sugar, then add eggs, vanilla and orange zest. Next add the sifted flour, baking powder, cardamon and salt mixture.
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Transfer dough to prepared pan. Press down with your hands, working dough into all corners. (You may need to sprinkle a little flour on
top so it doesn’t stick to your fingers too much.) Using the flat bottom of a cup, smooth top. Refrigerate for 1 hour.
Position rack in centre of oven, and then preheat to 350F.
Topping: Brush top of cold dough with beaten yolk. Run the tines of a fork across dough horizontally and vertically to create a design. Sprinkle generously with sanding sugar.
Bake until cookies are golden-brown, 25 to 30 min. Remove from oven. Immediately run a knife between parchment and pan. Lift overhanging parchment and transfer sablés to a cutting board. Cut into 16 squares. Transfer cookies to a wire rack and let cool completely, about 30 min. Store in an airtight container at room temperature for up to 1 week.
These are quite delicious and they do melt in your mouth to some degree. I would definitely make them again.
Benny