Love butter more than life itself? Sables are for you in that case. Sables are salted butter cookies traditionally found in France. These crumbly little cookies are perfect with coffee in the morning – how I’ve been eating mine all week long. They are quick to whip up and only take a handful of ingredients to make.
The star ingredient is definitely the salted butter. Yup, most of the time bakes call for unsalted butter, but these cookies definitely need the salted variant. You also want to splurge and purchase the highest quality butter you can find. Ideally the butter would be European style or cultured. These butters have a slight tang to them that give the cookies a richer flavor.
If you live near a Trader Joe’s (if you don’t I honestly don’t know how you survive), then you’re in luck. Their European butter that comes in a beautiful blue wrapper is perfect for this recipe. And it’s cheap compared to some other brands like Kerrygold! It’s also delicious on bread and toast, so the leftovers won’t go to waste.
- 2/3 cup salted butter, room temperature
- 2 tsp flaky sea salt
- 4 egg yolks
- 1 cup granulated sugar
- 1 3/4 cup all-purpose flour
- 4 tsp baking powder
- Egg wash
- 1 egg
- 1 tsp water
- In the bowl of a mixer, cream the butter and salt until smooth, about 30 seconds.
- In a separate bowl, whisk the egg yolks while gradually adding sugar, until fluffy. This will take some elbow grease but doesn't take long, about 2 minutes. With the mixer on low, slowly add the sugar and egg mixer to the butter, scraping down the sides as necessary.
- Sift together the flour and baking powder in a separate bowl. Add the flour in one go and mix until fully incorporated, making sure to not overmix.
- Pat into a 1-inch thick square, wrap in plastic, and refrigerate for at least an hour but up to 5 days.
- Preheat over to 350 degrees. Line two baking sheets with parchment paper. Set aside.
- Working with half the dough at a time, roll out the dough between two sheets of parchment until 1/3-inch thick. I found dusting both sides of the dough with a little flour helped. Using a 2-inch cutter, cut out as many cookies as possible. Transfer cookies to prepared baking sheets, chill in fridge while you repeat with the second half of the dough.
- Remove one tray from the fridge. Using a fork, create a criss-cross pattern on top of each cookie. Brush each cookie with egg wash.
- Bake cookies one tray at a time until golden brown, rotating half way through, about 15 minutes. Allow cookies to cool on pan for one minute before transferring to a cooling rack.
Cookies will keep for about four to five days in an airtight container. Uncooked dough can be kept for five days in the fridge, or two months in the freezer.
Recipe from David Lebovitz.