See those tiny dots? Vanilla.
Scraped from vanilla beans. Unbelievably good.
This cookie is sort of a cross between a sugar cookie and a butter cookie. I've heard sable means "sandy" in French. Not sure if it's true because I don't know French, but the description fits the texture of these cookies.
This recipe is by Dorie Greenspan and is featured in the April/May 2012 issue of Fine Cooking. I posted a photo of these on Twitter for Dorie and she responded saying that they were lovely and that she liked the twine. Sigh. Love her. Trying not to be seen as a stalker. Sigh.
Here's the recipe:
Vanilla Bean Sable Cookies
Yield, about 24 cookies.
2 vanilla beans
1/3 C granulated sugar
8 ounces unsalted butter, at room temperature
1/2 tsp salt
1/3 C powdered sugar
2 large egg yolks
9 ounces (2 cups) unbleached all purpose flour
1/2 C Sparkling/sanding sugar
- Cut the vanilla beans lengthwise and scrape out the pulp. Add the pulp to the granulated sugar and mix with your fingers.
- In a bowl of a stand mixer, mix the butter until creamy, for about one minute.
- Add the salt, vanilla sugar, and powdered sugar, and mix for about one minute.
- Add one egg yolk and mix for one minute.
- On low speed, add the flour and mix until just blended.
- Scrape the dough onto a work surface and knead a few times.
- Divide the dough in half and create two nine inch logs. Wrap the logs with plastic wrap and refrigerate for at least 3 hours, and up to 3 days. You can also freeze the logs for about 60 days.
- Position your oven racks in the top and bottom third of your oven. Preheat the oven to 350 F and line baking sheets with parchment paper.
- Whisk the remaining egg yolk with a splash of water.
- Brush each log with the egg wash and roll each in the sanding/sparkling sugar.
- Cut the logs into 1/2 inch slices. Place the slices about 2 inches apart on the baking sheets.
- Bake the cookies, turning and swapping the sheets about halfway through, for about 18 to 22 minutes, until golden on the edges.
- Cool the cookies on the baking sheets for about 5 minutes, then transfer to cooling racks and allow to cool completely.
- Store in an airtight container.