These Vanilla Sablé Cookies are a delicate French take on shortbread. They are not heavily sweet, perfect for people who like their desserts a bit gentler.
This recipe calls for vanilla bean paste. It will imbue the dough with a deeper vanilla flavor as well as beautiful flecks of vanilla. It makes the end result prettier–which is saying a lot, as they are already pretty courtesy of a sparkling sanding sugar crust.
Note that this dough requires chill time, as it is very soft. You don’t want it warm as it is sliced or baked!
Bready or Not: Vanilla Sablé Cookies
These Vanilla Sablé Cookies are a delicate French take on shortbread. They are not heavily sweet. Note that there are two egg yolks in the recipe; one is in the dough, the other is used to adhere the sugar coating.
Equipment
- plastic wrap
- pastry brush
Ingredients
- 1 Tablespoon vanilla bean paste
- 1/3 cup white sugar
- 1 cup unsalted butter 2 sticks
- 1/2 teaspoon fine sea salt
- 1/3 cup confectioners’ sugar sifted
- 2 large egg yolks separated
- 2 cups all-purpose flour
- 1/2 cup sanding sugar white or other color
Instructions
- Mix together the vanilla bean paste, white sugar, and butter until smooth and creamy, not light and fluffy. Add the salt and confectioners’ sugar until smooth. Add 1 egg yolk. Mix in the flour until just combined.
- Turn out dough onto counter to lightly knead. Divide in half and shape into long logs about 1-inch tall. Wrap dough in plastic wrap and chill for at least 3 hours, or freeze up to 2 months.
- When it is baking time, preheat oven at 350 degrees. Line a baking sheet with parchment paper.
- Place egg yolk into a small bowl or ramekin. Add a splash of water and whisk it with the yolk. Pour sanding sugar onto a plate.
- Brush the yolk down the length of a cookie log, fully coating it. Roll the log in the sanding sugar. Place on a cutting board and slice into pieces 1/2-inch thick. Place spaced out on cookie sheet. Repeat process with other log. Don’t squeeze the cookies too close, as they will spread.
- Bake for 11 to 13 minutes, until set and just turning a hint of gold. Let them set on sheet for 5 minutes, then transfer to a rack to fully cool.
- Pack cookies in a sealed container at room temperature. They will keep for at least 4 days.
