Sablé Cookies

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!

IMAG2728
The glorious butter being beaten with the sugar. Add eggs and then vanilla.
IMAG2729
Keep beating and gradually add the flour until it is the right consistency. I did not use all 5 cups of flour.
IMAG2731
This was the fifth cup of flour and you can see how much of it I used.
IMAG2732
The consistency must be soft and not sticky. Too much flour will make it hard and dry.
IMAG2733
Roll it out. As you can see it is pretty thin but don’t go for paper thin and flimsy.
IMAG2734
I used a 1 1/2 inch cookie cutter. You can make it smaller or bigger than that. Pick them up or scrape them gently using a spatula and place them on the baking sheet.
IMAG2735
Observe my handy red thimble to make the holes in the cookies. Make sure you have enough top and bottom cookies. If not, no worries, lone cookies will be eaten at once.
IMAG2736
There are 14 tops here so when you place the next batch in the oven, make sure you have 14 bottoms 🙂
IMAG2740
I baked mine a wee bit too much but no matter. These cookies should not brown too much  on the bottom and do not really need to brown on top. It will be firm to the touch when taken out of the oven.
IMAG2737
Keep an eye on the timer and the cookies. Set timer for 10 minutes first and if needed, a few minutes more.  I see an ugly one on the left. Nobody and nothing is perfect–not even a butter cookie 🙂
IMAG2749
Let them cool and choose your preserve. I used raspberry and peach. Any brand you have. I personally love Bonne Maman!
IMAG2750
Don’t be like me and bake them too much or put too much preserve so it oozes out of the sides when you put the top on 🙂
IMAG2747
I think I ended up with over 30 whole (top and bottom together) cookies. I should have counted but it depends on the size of the cookie cutter.
IMAG2742
Too pretty to eat? Nah!
IMAG2759
Now is it too pretty to eat, sprinkled with powdered sugar and decorated with a pistachio?
IMAG2761
I’m sorry, what was that? I couldn’t hear you over the buttery, crumbly sweetness. If these plain cookies are too plain for you, add cocoa powder to the dough and fill the cookies with melted chocolate! You will also thank me when you make the chocolate ones 🙂

My mom’s recipe:

INGREDIENTS

1 cup powdered sugar

4 sticks of butter, baby! (room temperature)

5 cups of flour

2 eggs

1/4 tsp vanilla

DIRECTIONS

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 🙂

2 Comments Add yours

  1. Mihaela says:

    They look great- but when are you making the caramel brownies again? 🙂

    Like

    1. Marale says:

      Not caramel brownies–caramel candy bars–those are the best! All in good time my dear, all in good time 🙂

      Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s