TOASTED-FLOUR SABLéS
Often pressed through a sieve and added to the batter for cakes or cookies, hard-boiled yolks prevent too much gluten from developing without weighing down the batter. The one-two punch of yolks and toasted flour makes for the most delicate, tender cookies you'll ever taste.
Provided by Claire Saffitz
Yield Makes about 30 cookies
Number Of Ingredients 5
Steps:
- Place a rack in middle of oven and preheat to 450°F. Sprinkle flour evenly over a rimmed baking sheet and toast, stirring often once top layer of flour browns, until all flour is golden, 10-15 minutes (flour will burn quickly, so check often). Let cool, then sift into a medium bowl and whisk in egg yolks and salt.
- Using an electric mixer on medium speed, beat butter and sugar in a medium bowl, until pale and fluffy, about 5 minutes. Reduce speed to low and add flour mixture plus 2 Tbsp. water; mix just until combined (mixture will look crumbly but will hold together when pinched). Transfer dough to a sheet of parchment paper and form into a 12" log. Tightly roll up in parchment, then wrap tightly in plastic. Chill until firm, at least 4 hours.
- Preheat oven to 400°F. Slice a little dough from both ends of log to square off; unwrap and slice dough 1/4" thick. Place on rounds on parchment-lined baking sheets, spacing about 1" apart. Bake cookies, rotating baking sheets halfway through, until edges are golden but centers are still pale, 10-12 minutes. Let cookies cool on baking sheets 5 minutes, then transfer to wire racks and let cool completely.
- Dough can be made 1 day ahead. Keep chilled, or freeze up to 1 month.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
