FRENCH BUTTER COOKIES-SABLES

French Butter Cookies-Sables image

During the holidays, these French butter cookies offer sophistication and style. That is, if you can capture their elusive sandy texture (sablé is French for sandy), which separates them from sturdy American butter cookies. Most of the sablé recipes we came across had only slight differences in ingredient proportions-but they all baked up without the delicate crumbliness that defines this cookie. To create the hallmark sandy texture of sablés-light, with an inviting granular quality similar to shortbread-we would have to do some detective work. We started with a basic recipe using the typical method of creaming butter and sugar, then adding egg and flour. We then chilled, sliced, and baked the dough-but these cookies were missing the delicate crumbliness that defines sablés. We needed to decrease the liquid in the dough so there would be less moisture to dissolve the sugar particles. Cutting back on butter helped, as did the inclusion of a hard-cooked egg yolk, an addition we came across in our research. Adding the mashed yolk during creaming eliminated moisture and perfected the texture of the cookies. Brushing the cookies with a beaten egg white and sprinkling them with coarse sugar before baking added a delicate crunch and an attractive sparkle.

Provided by @MakeItYours

Number Of Ingredients 10

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Ingredients

Turbinado sugar is commonly sold as Sugar in the Raw. Demerara sugar, sanding sugar, or another coarse sugar can be substituted. Make sure the cookie dough is well chilled and firm so that it can be uniformly sliced. After the dough has been wrapped
Ingredients
1large egg
10tablespoons (1 1/4 sticks) unsalted butter, softened
1/3cup plus 1 tablespoon granulated sugar (2 3/4 ounces)
1/4teaspoon table salt
1teaspoon vanilla extract
1 1/2cups unbleached all-purpose flour (7 1/2 ounces)
1teaspoon large egg white, lightly beaten with 1 teaspoon water
4teaspoons turbinado sugar (see note)

Steps:

Place egg in small saucepan, cover with 1 inch water, and bring to boil over high heat. Remove pan from heat, cover, and let sit 10 minutes. Meanwhile, fill small bowl with ice water. Using slotted spoon, transfer egg to ice water and let stand 5 minutes. Crack egg and peel shell. Separate yolk from white; discard white. Press yolk through fine-mesh strainer into small bowl.
In bowl of stand mixer fitted with paddle attachment, beat butter, granulated sugar, salt, and cooked egg yolk on medium speed until light and fluffy, about 4 minutes, scraping down sides of bowl and beater with rubber spatula as needed. Turn mixer to low, add vanilla, and mix until incorporated. Stop mixer; add flour and mix on low speed until just combined, about 30 seconds. Using rubber spatula, press dough into cohesive mass.
Divide dough in half; roll each piece into log about 6 inches long and 1 3/4 inches in diameter. Wrap each log in 12-inch square of parchment paper and twist ends to seal and firmly compact dough into tight cylinder (see illustrations below). Chill until firm, about 1 hour.
Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper. Using chef's knife, slice dough into ¼-inch-thick rounds, rotating dough so that it won't become misshapen from weight of knife. Place cookies 1 inch apart on baking sheets. Using pastry brush, gently brush cookies with egg white mixture and sprinkle evenly with turbinado sugar.
Bake until centers of cookies are pale golden brown with edges slightly darker than centers, about 15 minutes, rotating baking sheets front to back and top to bottom halfway through baking. Cool cookies on baking sheet 5 minutes; using thin metal spatula, transfer cookies to wire rack and cool to room temperature. Store cooled cookies between sheets of parchment paper in airtight container for up to 1 week.