The word "sable" is a sand grain. Sable cookies resemble shortbread biscuits in the United States. The texture and occasionally the mixing technique make the biggest differences.
The sanding sugar on the outside of these vanilla bean sable cookies is the icing on the cake. They bake up quickly and maintain their shape nicely.
- 2 sticks of softened unsalted butter
- 3/4 cup of sugar
- 1 scraped vanilla bean
- All-purpose flour, 2 1/2 cups
- kosher salt, 1 1/2 teaspoons
- 1 egg
- 1 Tbsp. of water
- Demerara sugar is used as a coating
- 6 ounces of melted chocolate of your choice
- Salt flake
- Cream butter, sugar, and vanilla bean for about five minutes with an electric mixer until frothy.
- Add salt and flour. Combine everything, scraping the bowl as necessary.
- Split the dough in half. Make sure the dough is well pressed as you shape each half into a log about 8 inches long. (If you don't properly compact it, the cookies will have holes in them when you cut them.) Place tightly wrapped in plastic and chill for at least two hours.
- Set the oven to 350°F.
- To make an egg wash, whisk together egg and water in a small bowl. After applying a coat of butter, roll the logs in Demerara sugar to coat.
- Just shy of 1/2 inch thick, slice the cookies. Place the cookies on a prepared baking sheet and bake for 12 to 14 minutes, or until the cookies are firm and the edges are just beginning to brown.
- Transfer to a wire rack to finish cooling after five minutes of cooling on the pan.
- When each cookie has cooled, dip one half in chocolate.
- Add some salt flakes.
- Prior to serving, let the chocolate firm up.
The ingredients for these sable cookies include butter, vanilla, sugar, flour, salt, and an egg yolk. Very easy to make, but very tasty! if you enjoy these cookies place a comment.