Best 3 Sable Cookies Recipes
Sable cookies are a classic French cookie that is known for its delicate, crumbly texture and buttery flavor. These cookies are made with a simple dough that is rolled out and cut into shapes before being baked. Sable cookies can be plain or flavored with various ingredients such as chocolate, nuts, or fruit. They are often served with tea or coffee and make a delicious addition to any cookie platter.
This article provides recipes for three different types of sable cookies: classic sable cookies, chocolate sable cookies, and lemon sable cookies. The classic sable cookie recipe is a basic recipe that can be used to make plain sable cookies or flavored sable cookies. The chocolate sable cookie recipe adds cocoa powder and chocolate chips to the dough for a rich, chocolatey flavor. The lemon sable cookie recipe adds lemon zest and lemon juice to the dough for a bright, citrusy flavor.
All three recipes are easy to follow and can be made with ingredients that are readily available at most grocery stores. The cookies can be stored in an airtight container at room temperature for up to 3 days.
SABLE COOKIES
These delicate, crumbly cookies hail from France's Normandy region and are delicious plain, dipped in dark chocolate, or sandwiched with jam. Once you have a handle on the basic recipe, try adding almonds, orange zest, or other flavorings. Adapted from "Entertaining."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 110
Number Of Ingredients 8
Steps:
- Line baking sheet with parchment paper or a nonstick baking mat; set aside.
- Place butter and sugar in the bowl of a food processor; process until creamy. Add egg yolks, salt, and vanilla; process for 30 seconds until combined. Add 1 cup flour and process until smooth. Add remaining cup of flour to processor; process to combine. Turn dough out onto work surface and form into flat square; wrap with plastic wrap and transfer to refrigerator until chilled.
- Place a nonstick baking mat on work surface. Place half of the chilled dough on baking mat; top with a sheet of plastic wrap. Roll out dough between baking mat and plastic wrap until it is 1/8-inch-thick. Transfer to fridge to chill until firm, about 30 minutes. Repeat process with remaining dough.
- Using a 2-inch round fluted cookie cutter, cut out dough and transfer to prepared baking sheets. Transfer baking sheets to refrigerator until dough is chilled, about 20 minutes. Roll out scraps, and repeat. Repeat process with remaining dough. Transfer to refrigerator and chill until firm, about 30 minutes.
- Preheat oven to 325 degrees.
- Mix together remaining egg yolk with 1 teaspoon water; brush tops of cookies with egg white mixture. Sprinkle with sanding sugar, if desired. Transfer to oven. Bake until cookies are pale golden, 12 to 15 minutes. Transfer to a wire rack to cool.
ORANGE SABLE COOKIES
For busy bakers, icebox cookies are indispensable: Whenever fresh, warm treats are called for, these orange delights can be popped into the oven for an instant treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 5 dozen
Number Of Ingredients 8
Steps:
- Place almonds and confectioners' sugar in the bowl of a food processor. Process until mixture resembles coarse cornmeal; set aside.
- Place butter and zest in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium until light and fluffy, 2 to 3 minutes. On low, add almond mixture; beat until combined, 10 to 15 seconds. Add egg and orange juice; combine. Add flour; combine.
- Place two 12-by-16-inch pieces of parchment on a clean work surface. Divide dough in half. Form a rough log with each half; place on parchment. Fold parchment over dough; use a ruler to roll and press dough into 1 1/2-inch-diameter logs. Wrap. Chill for at least 3 hours.
- Preheat oven to 350 degrees. Line two baking sheets with parchment. Spread sanding sugar in a baking pan. Unwrap logs; roll in sugar to coat. Cut into scant 1/4-inch-thick rounds; place on sheets, 1 inch apart. Bake until edges turn golden, about 15 minutes, rotating halfway through. Transfer to a wire rack to cool. Bake or freeze remaining dough. Store baked cookies in an airtight container for up to 2 weeks.
ORANGE SABLE COOKIES/ MARTHA STEWART
Steps:
- Place almonds and confectioners' sugar in the bowl of a food processor. Process until mixture resembles coarse cornmeal; set aside. Place butter and zest in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium until light and fluffy, 2 to 3 minutes. On low, add almond mixture; beat until combined, 10 to 15 seconds. Add egg and orange juice; combine. Add flour; combine. Place two 12-by-16-inch pieces of parchment on a clean work surface. Divide dough in half. Form a rough log with each half; place on parchment. Fold parchment over dough; use a ruler to roll and press dough into 1 1/2-inch-diameter logs. Wrap. Chill for at least 3 hours. Preheat oven to 350 degrees. Line two baking sheets with parchment. Spread sanding sugar in a baking pan. Unwrap logs; roll in sugar to coat. Cut into scant 1/4-inch-thick rounds; place on sheets, 1 inch apart. Bake until edges turn golden, about 15 minutes, rotating halfway through. Transfer to a wire rack to cool. Bake or freeze remaining dough. Store baked cookies in an airtight container for up to 2 weeks.
Tips:
- Mise en place: Before you start baking, make sure you have all your ingredients and tools ready. This will help you stay organized and avoid any scrambling.
- Use high-quality butter: The butter is one of the most important ingredients in these cookies, so it's important to use high-quality butter that has a good flavor.
- Cream the butter and sugar until light and fluffy: This will help to incorporate air into the dough, making the cookies light and airy.
- Add the eggs one at a time, beating well after each addition: This will help to prevent the dough from curdling.
- Chill the dough for at least 30 minutes before baking: This will help to firm up the dough and make it easier to handle.
- Bake the cookies in a preheated oven: This will help to ensure that the cookies bake evenly.
- Let the cookies cool on a wire rack before serving: This will help to prevent the cookies from sticking to each other.
Conclusion:
These sable cookies are a delicious and classic French cookie that are perfect for any occasion. They are easy to make and can be customized with different flavors and toppings. With a few simple tips, you can make sure that your sable cookies turn out perfect every time.
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