This cookie, called sablé Breton, is a classic French recipe from Brittany. I’ve learned many versions, and this is my favorite. I love the sandy texture, something between a crisp cookie and a sponge. The dough is also a great foil for different spices and salts.
Recipe information
Yield
makes about forty 2-inch cookies
Ingredients
14
6
1
2
1
1
Need to make a substitution?
Preparation
Step 1
Cut the butter into pieces and put it in the bowl of a standing mixer fitted with the paddle. Beat at medium-high speed until fluffy.
Step 2
In a separate bowl, whisk the egg yolks and sugar until pale and thick. Add to the butter and beat until combined.
Step 3
Whisk the flour, baking powder, and salt together. Add to the wet ingredients and beat on low just to combine. Don’t overmix.
Step 4
Dump the dough onto a lightly floured work surface and divide in half. Shape each half into a brick and wrap in plastic. Refrigerate one package for at least 1 hour and freeze the other for up to 3 months.
Step 5
Remove the dough from the refrigerator and roll it on a lightly floured work surface to 1/4 inch thick. Transfer to a baking sheet and refrigerate for 30 minutes. Use a 2-inch cutter to cut the cookies, and place them on a Silpat- or parchment-lined baking sheet. Refrigerate for another 30 minutes.
Step 6
Meanwhile, heat the oven to 375°F or 350°F on convection.
Step 7
Bake the cookies until they are just beginning to color, 8 to 10 minutes. For the best-looking cookies, cut them again with the 2-inch cutter while they are still hot. Let cool.
Step 8
These are best served the day they’re made.