Butter, baby! I can’t ever give up butter–its a glorious dairy product, which I will forever keep close at hand. I have never not had butter in the fridge and my favorite is Kerrygold 🙂 Check out this website–Butter through the Ages. Pretty darn interesting and I just happened to glance through it.
After reading this post, and seeing five, yes five ingredients and looking at the pictures, you will want to stop whatever else you were doing before you started reading this and bake these buttery, crumbly cookies. Okay, yes, you need to roll out the pastry dough and use a cookie cutter but its fun! And when you bite into the cookie, you will thank me 🙂
Most of the desserts I bake and some meals are usually after work on a Friday. Why? Because on weekends, we invite friends over, get together with friends at their place, or visit my parents. Sometimes I bake just for the heck of it and it helps me unwind. We visited some close friends two weeks ago. They love these cookies and since we don’t see them very often, I wanted to make sure they had their fill!
My mom’s recipe:
1 cup powdered sugar
4 sticks of butter, baby! (room temperature)
5 cups of flour
1/4 tsp vanilla
Preheat your oven to 350°F. You could use a hand mixer, or, if using a stand mixer, beat the butter with the paddle attachment, then add the sugar. Beat well. Add eggs one at a time and beat. Add vanilla. Gradually add the flour until it is the right consistency and continue to beat. Cover the pastry dough for 5-10 minutes to let it rest and in the meantime, prepare your work space and lightly flour a board or pastry mat with flour. Roll out the dough and, using a cookie cutter, cut equal numbers of top and bottom cookies. Bake for 10-15 minutes. Let the cookies cool and then place a small amount of your favored preserve on the bottom part of the cookie and cover with the top part. Sprinkle with powdered sugar if desired.
Oh, and it gets better. If you are a chocolate lover then just add some cocoa powder to the pastry dough and you will have chocolate Sablé cookies. You can even melt some milk or dark chocolate and fill the cookies with chocolate instead of preserve 🙂