These simple cookies are made from shortbread and brushed with egg wash. It's the basic recipe for cookie dough that you should have and then can use it in all kinds of variations.
On Wednesday afternoon the children are at home, and I often bake cookies. Alone or together, depending if they have a play date. Today Coen wanted to bake, so I decided to make these Sable cookies. Why these? Because they give a delicious cookie in a relatively short time. In a few minutes you make the dough. You cool the cookies about 25 minutes and then you bake them golden brown in fifteen minutes. That is something a young boy can manage.
Why do you cool the dough in
between?
Coen wondered why the dough had to lay in the refrigerator, as for it was going to bake in the oven. When I explained it was because we made the cookie shapes with our cutters and that he wanted the cookies to stay that way and if we put them immediately into the oven they are going to run out and get a different form, he understood.
In any case we bake quite different. I love to have unity and use only one cookie form, he refuses to use a form twice. He wants all the cookie cutters. Dragons, stars, witches, all cookie cutters are used here regularly and the time of year doesn't matter: the Christmas cutters can also be used in July.
The making of the Sablé
cookies
The recipe for these sable cookies can be used as a basic recipe that you can vary endlessly. You can add nuts to it, let them cool after baking and draw a picture on them with icing, dip them in chocolate, use your imagination for endless variaties. With this basic recipe you always have a delicious cookie.
It's a good taste!
Recipe: Sable
cookies
Sable cookies
Equipment
- Baking paper
- Rolling pin
- Cookie cutter
- plastic foil
- Rack
Ingredients
- 175 grams butter unsalted, room temperature
- 150 grams sugar
- 3 egg yolks
- pinch salt
- 1 teaspoon vanilla extract
- 250 grams flour
Instructions
- Put the butter and sugar in a bowl and mix with a mixer for 3 minutes.
- Mix 2 egg yolks, a pinch of salt and the vanilla extract into the butter mixture and make sure that everything is well mixed.
- Add about half the flour, mix well, then add to the rest, and mix until you have a smooth dough.
- Put 15 minutes in the freezer.
- Place baking paper on two baking plates
- Put half the dough on a baking sheet and cover with plastic wrap.
- Roll with a rolling pin to the required thickness. Repeat that for the second piece of dough.
- Cut with a cookie cutter cookies from the dough. The simplest way is to remove the dough between the cookies. That way you don't have to move the cookies and warm them.
- Put the baking trays with cookies in the refrigerator. Meanwhile, preheat the oven to 160 degrees Celsius.
- Mix the remaining egg yolk with 1 tablespoon water.
- Take after 15 minutes the cookies from the refrigerator and brush quickly the egg mixture on top and put them in the oven.
- Bake 15 minutes or until the cookies are golden brown.
- Let cool on a wire rack.
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