Sablés

Name: Sablés
Yield: Makes 20
Cuisine: French
Ingredients: 2½ tablespoons granulated sugar; ½ cup (62 g) powdered sugar; 2¼ cups (270 g) all-purpose flour, plus more for dusting; Royal Icing, optional; 2 teaspoons vanilla extract; 1 cup (228 g) European-style butter (at least 82% butterfat), such as Plugra, cut into ¼-inch cubes and chilled; 1 cup (228 g) European-style butter (at least 82% butterfat), such as Plugra, cut into ¼-inch cubes and chilled; ¼ teaspoon sea salt

Preparation info

Makes
20

Difficulty
Easy

Appears in

Little Flower Baking

By Christine Moore

Published 2016

About

The perfect little cookie, the sablé is sandy and buttery, not too sweet, and so satisfying. Try the lavender variation—it will take you to the south of France.

Ingredients

2¼ cups (270 g) all-purpose flour, plus more for dusting
½ cup (62

Europe
France
Cookies
Vegetarian
Mediterranean

Method

In the bowl of a stand mixer fitted with the paddle attachment, combine flour, sugars, and salt on low speed for 30 seconds. Gradually add butter and paddle until mixture is coarse and crumbly, about 2 minutes. Add vanilla and continue to mix on low speed until dough comes together and butter is fully incorporated, 5 to 8 minutes.

Pat dough into ½-inch-thick rectangle. Wrap with plastic