Lisette’s Sablés (French Butter Cookies)
These simple butter cookies are far more elegant than one might expect from such a simple recipe. The are called “sanded” cookies because the dough is shaped into a log, coated in egg wash, and coated in sugar for a lovely “sandy” edge. I use vanilla sugar for an extra flavor boost, so feel free to experiment. As for our Micheline, this is a great introduction to the world of French baking.
1 cup salted butter (Use top shelf butter. If unsalted, add extra salt into the batter)
1/4 cup granulated sugar
1/2 cup powdered sugar (sifted)
1 pinch salt (coarse salt like Fleur de Sel or kosher salt is best
2 egg yolks (room temperature)
2 cups flour
1/2 teaspoon vanilla
1 medium egg
1 tablespoon milk
Granulated sugar
In the bowl of the mixer cream the butter on medium speed, then add the sugars and salt, beat for one minute. Reduce the speed to low then add the egg yolks and vanilla beat for one minute. Add the flour in three additions. Mix the dough just until combined.
Place the dough on a lightly floured flat surface and knead gently into a ball. Divide the dough into two parts. Form into a log for slicing. Wrap the dough in plastic and chill for at least three hours.
Remove the dough from the fridge. Brush the log with the egg wash (in a small bowl beat together the egg and milk), then sprinkle it with granulated sugar, cut into 1/3″ slices and place on a parchment paper lined cookie sheet.
Refrigerate the cookies again while the oven is pre-heating to 325F.
Bake one sheet at a time, 15-17 minutes or until the cookies are light brown on the bottom and lightly golden around the edges. After 2-3 minutes, carefully remove the cookies from the cookie sheet and place on a wire rack to cool completely.
