Sable cookies are a delicious simple cookie. Ours are going to be made with margarine – but you can make them with butter and still have a very outstanding delicious treat. Our camera is still broken – so the below picture is from Soup Addict.
Adapted from Boulangerie Poilane by Dorie Greenspan
- 1 1/4 sticks margarine, at room temperature
- Slightly rounded 1/2 cup sugar
- 1 large egg, at room temperature
- 2 cups flour
Preheat oven to 350
Line 2 baking sheets with foil and use cooking spray on them. Cream the margarine (can use a food processor) until smooth. Add the sugar and mix until thoroughly blended. Add the egg and mix until the mixture is smooth. Add the flour all at once, then pulse 10 to 15 times, until the dough is sandy (this is easiest to do in the food processor).
Take the dough and knead it into a ball. Then split the ball in two (to make it easier to work with). If your dough is firm – then you can start rolling it out right now. I found my dough to be firm – although the recipe calls for it to be refrigerated. When I did refrigerate the dough it then became crumbly and I had to add water to be able to roll it into cookies. If the dough is not firm – the refrigerate it for 2 hours (or until it is firm).
Working with one ball at a time, roll the dough out on a piece of tin foil – I found it easier to remove the cookies from the foil. The dough should be rolled out into a layer between 1/8 and 1/4 inch thick. I needed to dust the tin foil with some flour (not very much) to help the dough not to stick. Using a cookie cutter, cut out as many cookies as you can and place them on the lined sheets. You can gather the scraps and re-roll.
Bake the cookies for 8 to 10 minutes, or until they are set but pale. Transfer the cookies to cooling racks to cool to room temperature. Then you can decorate them with sugar (see below) or you can take 2 of the cookies and make a sandwich and put your favorite filling in between (fruit, chocolate ganache, lemon, etc).
- 1 egg yolk
- Colored sugar
Spread the egg yolk on top of the cookies and then sprinkle the sugar before baking.