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| Sable Cookies |
For the uninitiated, Sable Cookies are a buttery little cookie cutter delicacy made
with hazelnuts and drizzled with chocolate. Here is one of my favorite recipes
Ingredients
1 cup [2 sticks] unsalted butter, room temperature
2/3 cup powdered sugar
2 large egg yolks
4 teaspoons pure vanilla extract
2 cups flour
1/2 teaspoon salt
1 1/2 cups finely chopped toasted hazelnuts
4 ounces bittersweet chocolate [not unsweetened], melted
Method
Preheat oven to 325.
Line 2 large baking sheets with parchment paper.
Beat butter in large bowl until creamy. Gradually add sugar, beat until fluffy. Beat
in yolks and vanilla. Beat in flour and salt. Stir in nuts. Transfer dough to a clean
work surface. Flatten into disk. Wrap in plastic; freeze until cold, about 10
minutes.
Roll out dough on floured surface to 1/3-inch thickness. Using 2- to 3-inch
cookie cutter, cut out cookies. Transfer to baking sheets, spacing 1 inch apart.
Gather dough scraps; re-roll dough and cut out additional cookies. Bake cookies
until pale golden [rotate baking sheets after 15 minutes], about 20 minutes.
Transfer cookies to rack; cool.
Spoon chocolate into small plastic bag. Cut off tip from 1 bottom corner of bag
to allow small ribbon of chocolate to come out. Drizzle chocolate over cookies.
[Make quick work of this task by drizzling a zigzag pattern over an entire tray of
cookies].
Let cookies stand until chocolate is set.
with hazelnuts and drizzled with chocolate. Here is one of my favorite recipes
Ingredients
1 cup [2 sticks] unsalted butter, room temperature
2/3 cup powdered sugar
2 large egg yolks
4 teaspoons pure vanilla extract
2 cups flour
1/2 teaspoon salt
1 1/2 cups finely chopped toasted hazelnuts
4 ounces bittersweet chocolate [not unsweetened], melted
Method
Preheat oven to 325.
Line 2 large baking sheets with parchment paper.
Beat butter in large bowl until creamy. Gradually add sugar, beat until fluffy. Beat
in yolks and vanilla. Beat in flour and salt. Stir in nuts. Transfer dough to a clean
work surface. Flatten into disk. Wrap in plastic; freeze until cold, about 10
minutes.
Roll out dough on floured surface to 1/3-inch thickness. Using 2- to 3-inch
cookie cutter, cut out cookies. Transfer to baking sheets, spacing 1 inch apart.
Gather dough scraps; re-roll dough and cut out additional cookies. Bake cookies
until pale golden [rotate baking sheets after 15 minutes], about 20 minutes.
Transfer cookies to rack; cool.
Spoon chocolate into small plastic bag. Cut off tip from 1 bottom corner of bag
to allow small ribbon of chocolate to come out. Drizzle chocolate over cookies.
[Make quick work of this task by drizzling a zigzag pattern over an entire tray of
cookies].
Let cookies stand until chocolate is set.