Saturday, March 19, 2011

French Vanilla Sables (Vanilla Butter Cookies) Recipe

Vanilla Butter (Vanilla Sables) Cookies

These butter cookies are crispy, crumbly and buttery with a sandy texture. Sables in French means sands and the cookies are certainly sandy. I used both vanilla powder and vanilla essence, and a lot of it.

I modified Dorie Greenspan’s sables cookies recipe by replacing one egg with two egg yolks and adding vanilla powder and essence, to give the cookies more richness and aroma.

140 grams butter, at room temperature
½ cup sugar
2 egg yolks, at room temperature
2 cups flour
2 teaspoons vanilla essence and/or 2 teaspoons vanilla powder

1.       Preheat oven to 180 degrees
2.      Mix the butter until creamy and smooth
3.      Add sugar and mix thoroughly  
4.      Add the egg yolks and vanilla essence (if using) and mix until smooth
5.      Add the flour and vanilla powder (is using) and mix until the dough comes together. Do not overmix
6.      Form the dough into a ball, divide in half and shape each half into a disk
7.      Wrap the disks in plastic and chill until firm, about 2-4 hours. If you can’t wait that long, feel free to roll out and cut into shapes. It will be sticky though
8.      Roll out the disk until it is about half a centimeter thick. Cut into shapes and place them on a lined baking sheet, leaving about 2 centimeter space between each cookie
9.      Bake the cookies for 8 to 10 minutes, or until just before they start to brown

1 comment:

  1. Those look so good! Perfect with a cup of coffee.




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