5 / 3 votes

Vanilla Bean Sablés

Sables have become my go-to cookie around the holidays; they are simple to make, and customizing them to your flavor preferences is easy to do. The dough also can be made a day or two ahead of time and then baked off as needed, which comes in handy for surprise holiday guests. I love them most of all plain and lightly flecked with vanilla bean, but adding rosemary and chocolate is another delicious way to enjoy them.

Prep Time30

Cook Time36

Total Time1 6

Course: Dessert

Cuisine: French

Servings: sables

Calories: 164

Ingredients

▢ 2 sticks (8 oz) unsalted butter, at room temperature
▢ 2/3 cup granulated sugar
▢ 1/3 cup confectioners’ sugar
▢ 1 teaspoon salt
▢ 1 vanilla bean, seeds scraped, or 1 teaspoon vanilla extract
▢ 2 large egg yolks
▢ 2 cups all-purpose flour, plus more for dusting
▢ 3/4 cup turbinado or sanding sugar, for sprinkling

US - Metric

Instructions

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 1 minute.
Use a spatula to scrape down the sides of the bowl and add the granulated and confectioners’ sugars, salt, and vanilla bean seeds, if using. Beat on medium speed until creamy and combined, 2 to 3 minutes. Scrape down the sides of the bowl again and add the yolks and vanilla extract, if using, and mix on low speed, 1 to 2 minutes. Add the flour and mix again on low speed until just combined.
Lightly dust a work surface with flour. Scrape the dough onto the work surface and form it into a 12-inch (30 cm) log. Place the log on a piece of plastic wrap a few inches longer than the log.
Sprinkle the turbinado sugar over all sides of the log, covering the outside of the dough. Gently press the sugar into the dough with your hands, then wrap the log in the plastic wrap and refrigerate until firm, about 2 hours, or overnight.
Preheat the oven to 350°F (180°C). Line two rimmed baking sheets with parchment paper.
Unwrap the chilled log and slice it into 1/2 inch (13 mm) thick rounds. Arrange slices on the rimmed baking sheets, spacing the rounds about 2 inches (5 cm) apart. Place one baking sheet in the refrigerator to keep the dough chilled. (This will help prevent some spreading during baking.)
Place the other baking sheet in the oven and bake, rotating the baking sheet after 8 minutes, until the edges of the cookies are very light golden brown, but the centers are still pale, 16 to 18 minutes.
Transfer the baking sheet to a wire rack and let the cookies cool completely. Repeat with the remaining baking sheet and cookies. Cookies will keep in an airtight container at room temperature for up to 3 days.

Notes

Citrus Sablés variation

Add 2 teaspoons grated citrus zest (lemon, lime, orange, or grapefruit, preferably organic) to the dough along with the salt. Add 1 tablespoon poppy seeds along with the flour, if desired.

Rosemary Chocolate Chip Sablés variation

Add 1/2 cup (90 g) mini chocolate chips (or finely chopped chocolate) and 2 teaspoons minced rosemary to the dough after incorporating the flour, mixing gently to combine.

Pistachio Sablés variation

Add 1/3 cup (40 g) chopped pistachios to the dough after incorporating the flour, mixing gently to combine.

Nutrition