Best Honey Vanilla Sablé Cookie Dough Recipes
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.
HONEY-VANILLA SABLé COOKIE DOUGH RECIPE
This dough recipe produces a finely textured, surprisingly flavorful cookie that holds its shape well. Use it for our Honey-Vanilla Linzer holiday cookies and Pistachio Thumbprints.
Provided by Claire Saffitz
Yield Makes 2 (9-inch) logs
Number Of Ingredients 8
Steps:
- Whisk flour, cardamom, and salt in a medium bowl to combine. Place sugar in a large bowl and scrape in vanilla seeds; save pods for another use. Massage mixture with your fingers until sugar looks like wet sand. Add butter and beat with an electric mixer on medium speed until mixture is smooth. Add egg yolk and honey; beat to combine. Reduce speed to low; add dry ingredients in 2 additions, mixing well after each addition. Knead dough a couple of times to incorporate any dry bits in the bottom of the bowl.
- Divide dough in half and pat into two 9"-long logs. Wrap each log in parchment paper, then wrap tightly in plastic. Roll each log across work surface to make as round and regular as possible, then chill until firm, about 2 hours.
- Preheat oven to 350°F. Gently scatter half of sanding sugar over a small portion of work surface. Unwrap 1 log of dough and roll log in sugar, applying a bit of pressure to help it stick, until evenly coated. Slice dough into 1/4"-1/2"-thick rounds, rolling log every few slices to avoid creating a flat surface. Place cookies on a parchment-lined baking sheet, spacing about 2" apart, and chill. Scatter remaining sanding sugar on surface and repeat with remaining log of dough.
- Bake cookies, rotating baking sheets top to bottom and back to front halfway through, until cookies are golden around the edges but still pale in the center, 13-18 minutes. Let cool 5 minutes on baking sheets, then transfer to wire racks and let cool completely.
- Dough can be made 1 month ahead; freeze instead of chilling. Thaw in refrigerator overnight before using. Cookies can be baked 3 days ahead; store airtight at room temperature.
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