James Peterson

Basic Butter Cookies

Sablées

Preparation info
  • Makes About

    50

    Cookies
    • Difficulty

      Easy

Appears in
Cooking
Cooking

By James Peterson

Published 2007

  • About

These cookies, known in France as sablées, are made out of the same dough—a basic pie dough with extra measures of butter and sugar—that is used for making sweet crusts for pies and tarts. Here, the dough is rolled into logs, which are then sliced into cookies. Store unused dough, tightly wrapped, in the refrigerator for up to 2 weeks.

Ingredients

Method

Cut the dough in half. On a floured work surface, roll half of the dough into a log about 8 inches long and 1½ inches in diameter, using the palms of your hands. Repeat with the remaining dough. Wrap the logs