Swirl Cookies Made from French Sablé Dough

Preparation info
  • Makes

    40 to 50

    • Difficulty


    • Ready in

      3 hr

Appears in
The Fundamental Techniques of Classic Pastry Arts

By French Culinary Institute

Published 2021

  • About


For the vanilla dough

  • 225 grams (8 ounces) unsalted butter, at room temperature
  • 100 grams (


Prepare your mise en place.

For the vanilla dough, combine the butter, sugar, and salt in the bowl of a standing electric mixer fitted with the paddle attachment. Beat on low to just combine. Raise the speed to medium and beat, scraping down the sides of the bowl with a rubber spatula from time to time, for about 4 minutes, or until light and fluffy.

Add the egg and vanil