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Spiced Sables

December 21, 2011

nomz for everyone

This is yet another recipe from Dorie Greenspan’s Baking: From My Home to Yours. I really recommend this book, nothing I’ve made from it has turned out badly. I made these way back in July (they’ve been sitting as a draft!!!) but I definitely remember them still. They were delicious, they were nice and spicy and really crumbly without being dry. Everyone gobbled these up like crazy, they were gone within 2 days. They make a lot of cookies, maybe around 30+. Depends how thick you slice the log.

Spiced Sables
Baking: From My Home to Yours by Dorie Greenspan

Ingredients:

  • 2 sticks of butter, at room temperature
  • 1/2 cup of granulated sugar
  • 1/4 cup of sifted confectioner/icing sugar
  • 1/2 tsp of sea salt
  • 2 large egg yolks, at room temperature
  • 2 cups of all purpose flour
  • 1 1/2 tsp of cinnamon
  • 1/2 tsp of ginger
  • 1/4 tsp of nutmeg (fresh)

Directions:

  1. Make sure your butter is at room temperature. If it’s in a pool of it’s own grease it’s too warm unfortunately, and can mess up the recipe. Using a stand mixer, mix your butter with the paddle attachment on medium speed until smooth and creamy.
  2. Add the sugars and salt to your butter. Mix on medium speed until smooth and velvety not airy and fluffy (don’t overwork!!!). This should take approximately 1 minunte.
  3. Add the two egg yolks to the mixture on low speed, until well blended.
  4. If making spiced sables (cinnamon, nutmeg, and ginger) whisk the spices into the flour. Add the flour to the bowl and cover the stand mixer with a towel. Pulse the mixture until the flour is barely incorporated (don’t overwork the dough!). The dough should be moist, and will not form a uniform ball. When ready it will have the consistency of Play-Doh.
  5. Take the dough and place it on plastic wrap. Bring it together into a ball, then divide it into half. Roll each half into a 9″ log, then wrap it in plastic. Place in the fridge for at least 3 hours (it can be stored up to 3 days in the fridge, 2 months frozen in the freezer).
  6. After the dough has been chilled, pre-heat the oven to 350F. Place a rack in the centre.
  7. Line a baking sheet with parchment paper or a silicone baking mat.
  8. If you want to decorate the dough with sugar, brush egg yolk along the log and sprinkle with sugar.
  9. Slice the log into 1/3″ thick cookies. Trim the edges if ragged.
  10. Place the rounds onto your lined baking sheet, 1″ apart. Bake for 17-20 minutes and rotate the pan half way through. The cookies will be golden along the edges and the bottom, while the top will be pale. Allow the cookies to stay on the pan for 1 minute before transferring to a cooling rack.
  11. Repeat with the 2nd log of dough!

These cookies were really great. There were a lot of different options to try out, and I went with the spiced ones because they sounded delicious. If I’m not mistaken, a sable is a sort of French shortbread except they’re made with egg yolk. Sable in French does mean “sandy” which really describes these cookies well I think. They’re very crumbly but somehow are very moist (likely the egg yolk and 2 sticks of butter!). Make these for Christmas and someone is sure to gobble them up!

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