French Sablés Cookies
Adapted from Dorie's Cookies, The perfect combination of butter, sugar, flour, eggs results in a wonderful French shortbread cookie, full of flavor and sandy texture.
- 1 cup unsalted butter 226 grams, cut into chunks, room termperature
- 1/2 cup sugar 100 grams
- 1/4 cup confectioner's sugar 30 grams sifted
- 2 large egg yolks at room temperature
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour 272 grams
- sanding sugar
- Tools Needed
- Parchment Paper
- Cookie Cutter
- Muffin Pan
Beat butter, sugar and salt together until well incorporated, about 3 minutes. You want a smooth, not fluffy texture.
On a low speed, add in egg yolks, one by one.
Add in vanilla.
Turn off mixer. Add flour all at once.
Starting with a low speed, incorporate.
Divide batter in half.
Form each into a disc.
Roll between two pieces of parchment paper to 1/4 inch thickness.
Freeze for one hour, or refrigerate for at least two hours. You can stack.
Use a 2-inch round cookie cutter, to cut out the cookies. Drop rounds into muffin tins.
Sprinkle with sanding sugar.
Bake at 350 F degrees for 14 to 19 minutes.