Try this Sable Cookies recipe, or contribute your own.

Still searching for what to cook ?

Name: Sable Cookies
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 15
Cuisine: American
Ingredients: 1 1/2 Sticks unsalted butter; 2 c Flour; 2/3 c Sugar; 2 Egg yolks; 1 Egg yolk plus 1 teaspoon

Find the most delicious recipes here

INGREDIENTS

1 1/2 Sticks unsalted butter
2 c Flour
2/3 c Sugar
2 Egg yolks
1 Egg yolk plus 1 teaspoon

Servings

INSTRUCTIONS

Makes about fifteen 3 1/2-inch cookies or five dozen 1 3/4-inch cookies 1. Fit processor with steel blade. Process the butter and sugar until creamy. Add the 2 egg yolks and mix for 30 seconds. Add half the flour and process until smooth. Add remaining flour and process until blended. Wrap dough in plastic wrap and chill until firm, about 2 to 4 hours. 2. Keep dough in the refrigerator until ready to use, and then roll only a third at a time on a very well-floured board. Roll about 1/8-inch thick. Cut into desired shapes with cookie cutters, or a biscuit cutter, and transfer immediately onto a buttered baking sheet. Keep the cut cookies chilled until you have finished cutting all the dough. 3. Heat oven to 350 degrees. Brush the top of each cookie with yolk-and-water glaze; sprinkle lightly with sugar. Bake 8 to 10 minutes, until cookies are pale golden. Remove to rack and cool. NOTES : Rich, buttery sabl? cookies come from Caen, a small oceanside town in France?s Normandy region. Sabl? means "sand" or "sandy," which aptly describes the cookie?s delicate and crumbly texture--a cross between sugar cookies and shortbread. Martha likes to make sabl?s in a variety of sizes with fluted edges, topped with an egg glaze and a sprinkle of sugar. This version of the French classic is made in the food processor and must be well chilled before it can be served. Recipe by: Martha Stewart Posted to recipelu-digest by Valerie Whittle on Mar 18, 1998

NOTES

Alert editor

Sable Cookies

1 1/2 Sticks unsalted butter
2 c Flour
2/3 c Sugar
2 Egg yolks
1 Egg yolk plus 1 teaspoon

Makes about fifteen 3 1/2-inch cookies or five dozen 1 3/4-inch cookies    1. Fit processor with steel blade. Process the butter and sugar until  creamy. Add the 2 egg yolks and mix for 30 seconds. Add half the flour and  process until smooth. Add remaining flour and process until blended. Wrap  dough in plastic wrap and chill until firm, about 2 to 4 hours.    2. Keep dough in the refrigerator until ready to use, and then roll only a  third at a time on a very well-floured board. Roll about 1/8-inch thick.  Cut into desired shapes with cookie cutters, or a biscuit cutter, and  transfer immediately onto a buttered baking sheet. Keep the cut cookies  chilled until you have finished cutting all the dough.    3. Heat oven to 350 degrees. Brush the top of each cookie with  yolk-and-water glaze; sprinkle lightly with sugar. Bake 8 to 10 minutes,  until cookies are pale golden. Remove to rack and cool.    NOTES : Rich, buttery sabl? cookies come from Caen, a small oceanside town  in France?s Normandy region. Sabl? means "sand" or "sandy," which aptly  describes the cookie?s delicate and crumbly texture--a cross between sugar  cookies and shortbread. Martha likes to make sabl?s in a variety of sizes  with fluted edges, topped with an egg glaze and a sprinkle of sugar. This  version of the French classic is made in the food processor and must be  well chilled before it can be served.    Recipe by: Martha Stewart    Posted to recipelu-digest by Valerie Whittle <catspaw@inetnow.net (Valerie  Whittle)> on Mar 18, 1998

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (76g)
Recipe Makes: 15 Servings

Calories: 315
Calories from Fat: 128 (41%)

Amt Per Serving		% DV

	Total Fat 14.2g	19 %
	Saturated Fat 7.6g	38 %
	Monounsaturated Fat 4.5g
	Polyunsanturated Fat 1.2g
Cholesterol 248.1mg		76 %
Sodium 10.3mg		0 %
Potassium 44.4mg		1 %
Total Carbohydrate 42.7g		13 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 42.2g
Protein 5g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 315

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe