Best Sables Norman Sugar Cookies 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.
PIERRE HERMé'S ISPAHAN SABLéS
Pierre Hermé, France's most celebrated pastry chef, has created a family of desserts called Ispahan, named for the ancient city in Persia that was famous for roses. Each of the almost 40 members of the clan include the flavors of roses and raspberries and many include lychees, too. They're all memorably aromatic and their flavors are haunting. This sablé, a French shortbread, might be the simplest sweet in the family, but its textures and tastes are no less sophisticated - or irresistible - for being easy slice-and-bakes. The cookies get both their flavor and fragrance from freeze-dried raspberries and rose extract. I've been using Star Kay White extract. If you choose a different one, start with just a little and then decide if you'd like more. Floral flavorings can be tricky - a little is lovely, just a smidge more than that can be too much.
Provided by Dorie Greenspan
Categories cookies and bars, dessert
Time 1h45m
Yield About 60 cookies.
Number Of Ingredients 9
Steps:
- To make the sugar: Put the sugar, extract and a few drops of coloring in a small zipper-lock plastic bag, seal the bag and shake until the color is even. Add more color if you'd like.
- To make the sablés: Put the raspberries between sheets of wax paper, and crush them with a rolling pin or the bottom of a skillet. Don't expect perfection - it's fine to have mostly powder and a few small nuggets. Whisk the raspberries into the flour.
- Working with a mixer, beat the butter at medium speed until it's soft and creamy, but not airy, about 2 minutes. Add the sugar, extract and fleur de sel, and beat 3 minutes more. Turn the mixer off, scrape down the bowl, add the flour mixture all at once and pulse the mixer on and off to begin incorporating the dry ingredients. Mix on low speed until the dough forms soft curds and then starts to clean the sides of the bowl. Give it a few last turns with a spatula, then scrape it out onto the counter. Divide the dough into 4 pieces, and roll each into an 8-inch-long log.
- Spread the sugar out on a piece of wax paper, and roll the logs in the sugar until they're completely coated. Wrap each log in plastic wrap, and refrigerate for at least 1 hour, or up to 3 days.
- When you're ready to bake, position the racks to divide the oven into thirds, and preheat it to 325. Line 2 baking sheets with parchment paper.
- Unwrap the logs, trim the ends if they're ragged and cut the logs into ½-inch-thick rounds. Place them on the baking sheets, leaving about 2 inches between each round.
- Bake the cookies for 19 to 21 minutes, rotating the sheets top to bottom and front to back after 10 minutes, or until the cookies are firm around the edges and golden brown on the bottom; the tops will remain pale. Rest the sablés for 2 minutes, then transfer to cooling racks. Serve - or pack into a container - when the cookies come to room temperature.
FRENCH SABLES
Provided by Food Network
Categories dessert
Time 1h40m
Yield Approximately 4 dozen Sables
Number Of Ingredients 8
Steps:
- Cream the butter and sugar. Add egg yolk and vanilla and beat thoroughly. Combine flour and salt. Add to the butter mixture and blend until the dough is smooth. On a very lightly floured surface, shape the dough into cylinders about 1 to 2 inches in diameter. Wrap in waxed paper or plastic wrap and chill for at least an hour.
- Preheat oven to 350 degrees. Brush refrigerated logs with beaten egg and roll in crystalline sugar. With a sharp knife, slice the dough into rounds about 1/3-inch thick. Place 1-inch apart on a parchment covered baking sheet. Bake for about 10 minutes or until the cookies are slightly colored around the edges.
SABLE COOKIES
Steps:
- Preheat oven to 375 degrees F.
- Line baking sheet with parchment.
- In mixer cream together butter, sugar and salt. Add the eggs and blend well. In a large mixing bowl, sift together flour and baking powder. Add the flour mixture all at once to the butter mixture and stir until just blended.
- Turn the dough onto a lightly floured pan and pat it out to 3/4 inch to 1-inch thick. Cover with plastic wrap and chill thoroughly. Using dough in small amounts, roll cookie dough onto a floured work surface. Roll dough to desired thickness. Cut cookies with a heart shaped cookie cutter. Place cookies on prepared baking sheet about 2-inches apart. These cookies do not spread. Bake for 12 to 18 minutes depending on size. Cool on baking sheet.
- Melt white chocolate snaps, divide melted chocolate into thirds. Place black food coloring in 1/3, red in another 1/3, leaving 1 without food coloring. Take cookie and dip in white chocolate for a base. Place black and red chocolate into separate pastry bags. Design a heart on cookie with red white chocolate and pipe "I Love New York" on cookies with black chocolate.
POILâNE'S CORN SABLéS
In her book, "Poilâne, The Secrets of the World-Famous Bread Bakery," Apollonia Poilâne, who heads the legendary Parisian boulangerie, describes the sweets in her shop as pâtisseries boulangères, bread-bakers' pastries, which are typically less sweet, less fussy and less fussed over. These corn shortbread-style cookies, known as sablés in French, fit into that category perfectly. They're made with all-purpose flour and corn flour - corn ground so fine that you can barely feel a bit of grit when you rub a little between your fingers. (Do not use cornmeal or cornstarch.) Baked, the cookies have the characteristic sandiness of sablés and the beautiful golden color of corn. To get the best texture, make sure your butter is soft and creamy. The dough is a pleasure to work with and, because it holds its shape when baked, a good choice for fanciful cutouts. At Poilâne, the cookies are always cut into simple rounds, so that, as Apollonia says, "they look like minisuns."
Provided by Dorie Greenspan
Categories snack, cookies and bars
Time 30m
Yield About 60 cookies
Number Of Ingredients 5
Steps:
- In a large bowl, working with a mixer on medium speed, beat the sugar, egg and egg yolk until pale and creamy, about 2 minutes. Add the butter, and beat until well blended, about 2 minutes. Add the corn flour and all-purpose flour to a medium bowl, and whisk until combined. Reduce the mixer speed to low, add the flour mixture and mix until just incorporated.
- Lightly flour a work surface, and turn the dough out onto it. Divide the dough in half, and shape into 2 discs. Wrap in plastic, and refrigerate for 30 minutes. (The dough can be frozen for up to 3 months; thaw for at least 3 hours at room temperature before rolling.)
- Line two baking sheets with parchment paper.
- Lightly flour a work surface and a rolling pin. Working with 1 piece of dough at a time, roll the dough out 1/4-inch thick, reflouring the surface and pin as needed. Cut out 2-inch rounds, and place 1/2 inch apart on the baking sheets. Gather the scraps, reroll and cut out more cookies. Refrigerate the cookies on the baking sheets for 30 minutes before baking. (Alternatively, you can stack the cut-out rounds between sheets of parchment or wax paper, cover and refrigerate; place on baking sheets when you're ready to bake the cookies.)
- Position racks in the upper and lower thirds of the oven, and heat to 350 degrees. Bake the cookies until the centers are set and the edges are very lightly browned, 17 to 19 minutes. Rotate the pans from top to bottom and front to back halfway through the baking time. Immediately transfer the cookies to a wire rack, and let cool completely. Store the cookies in an airtight container for up to 1 week.
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