French Sables Recipes
CHOCOLATE SABLé COOKIES
Steps:
- In a medium sized mixing bowl, combine room temperature butter and brown sugar. Use your hands to combine the two ingredients. You can also use a spatula to full combine if necessary. Sometimes a spatula or spoon is helpful to smooth out any butter lumps. Add vanilla and stir.
- Use a serrated knife to chop chocolate into fine, small pieces, making some smaller and some slightly larger.
- Add all dry ingredients including chocolate to the butter mixture and gently stir just until the dough comes together.
- Pour dough out onto a long piece of plastic wrap and form dough into a log that is roughly 10″ long. You will need to use your hands to bring the dough together so it's smooth. Wrap and refrigerate for at least two hours.
- When ready to bake, preheat oven to 350 degrees and cut dough into 1/2 inch slices with a serrated knife. Place no more than 12 cookies on one baking sheet lined with parchment paper, making sure to stagger cookies so that they bake properly.
- Bake for 9-11 minutes. Cookies should still look slightly gooey but not raw.
- Cool and enjoy. If desired, add more fleur de sel on top of the cookies.
BRETON SALTED BUTTER SABLéS
If there's one cookie that defined my childhood, it is undoubtedly this one: the Breton Salted Butter Sablé, also known in French as the Galette Bretonne. It is a crisp, "sandy" cookie made with the simplest of ingredients: flour, sugar, eggs and a lot of butter enriched with sea salt flakes. It can be found in all bakeries across Brittany, and lots of natives like myself will tell you it is their absolute favorite. Simply put: it boasts the perfect combination of sweet and salty flavors, finished with a generous...
Provided by Audrey
Categories Breakfast
Time 25m
Yield 18 sables
Number Of Ingredients 1
Steps:
- In a large mixing bowl, combine the butter and sugar together until light and fluffy. Stir in the 3 whole eggs, until just incorporated.
- Sift together the flour and salt over the butter/sugar/egg mixture. Combine with a spatula until it all comes together into a soft ball. It is essential to stop mixing as soon as the ingredients are all combined; over-mixing will make the sablés too tough. Wrap the dough in plastic film and chill for 1 hour.
- Pre-heat your oven to 350F (180C) with a rack in the middle.
- Transfer the dough onto a sheet of parchment paper. Lay another sheet of parchment paper on top and roll the dough until it is ½-inch thick (1.27cm). Peel off the top sheet of parchment paper and cut out circles of dough with a 2-inch (5cm) round cookie cutter (scalloped, if you want to stick to the authentic look).
- Transfer the dough circles onto a parchment paper-lined baking sheet. The dough is still quite sticky, you may need a spatula to delicately unpeel the circles.
- In a small bowl, beat the egg yolk with the milk and brush the top of the dough circles with this egg wash. Using a fork, create a crosshatch pattern over the dough circles.
- Bake for 25 minutes, rotating the baking sheet mid-way.
- Transfer the sablés immediately to a cooling rack.
Nutrition Facts : Calories 200, Fat 20 grams
FRENCH SABLES
Provided by Food Network
Categories dessert
Time 1h40m
Yield Approximately 4 dozen Sables
Number Of Ingredients 8
Steps:
- Cream the butter and sugar. Add egg yolk and vanilla and beat thoroughly. Combine flour and salt. Add to the butter mixture and blend until the dough is smooth. On a very lightly floured surface, shape the dough into cylinders about 1 to 2 inches in diameter. Wrap in waxed paper or plastic wrap and chill for at least an hour.
- Preheat oven to 350 degrees. Brush refrigerated logs with beaten egg and roll in crystalline sugar. With a sharp knife, slice the dough into rounds about 1/3-inch thick. Place 1-inch apart on a parchment covered baking sheet. Bake for about 10 minutes or until the cookies are slightly colored around the edges.
More about "french sables recipes"
FRENCH SABLE COOKIE RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
4.8/5 (5)Category DessertCuisine FrenchTotal Time 3 hrs 30 mins
- With a mixer on low speed, beat the butter, sugars, and salt together for 5 minutes, until smooth. Beat in the yolks, then the vanilla. Scrape the bowl and add the flour all at once. Mix only until the flour is incorporated.
- Divide the dough in half, flatten into disks on a lightly floured surface, and place each between sheets of parchment or wax paper. Roll the dough 1/4 inch thick. [Editor’s Note: Just like in the story of Goldilocks, you want the dough to be not too thin and not too thick but just right at 1/4 inch thick. Trust us.] Refrigerate for at least 2 hours or freeze for at least 1 hour.
- If using 2-inch baking rings, cut out the first batch of cookies and, using an offset spatula, gently transfer the cookies to a baking sheet lined with parchment paper. If using 2-inch cookie cutters, cut out the first batch of cookies and, using an offset spatula, gently transfer the cookies to muffin tins to help the cookies retain their perfect shape during baking.
VANILLA-BEAN SABLé COOKIES - RECIPE - FINECOOKING
From finecooking.com
5/5 (12)Category DessertCuisine FrenchCalories 140 per serving
SABLES BRETONS: FRENCH SALTED BUTTER COOKIES - DAVID LEBOVITZ
From davidlebovitz.com
Servings 30Estimated Reading Time 7 mins
BASIC VANILLA SABLES (BUTTER COOKIES) RECIPE
From thespruceeats.com
4.4/5 (24)Total Time 1 hr 45 minsCategory Cookies And Candy, DessertCalories 107 per serving
FRENCH SABLE COOKIES RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
5/5 (10)Calories 96 per servingCategory Christmas Cookies, Cookies
- In the bowl of the mixer cream the butter on medium speed, then add the sugars and salt, beat for one minute. Reduce the speed to low then add the egg yolks and vanilla beat for one minute. Be sure to scrape the bowl.
- Mix the dough just until combined, the dough will be soft. There may be flour remaining at the bottom of the bowl, mix it into the dough with a spatula.
- Place the dough on a lightly floured flat surface and knead gently into a ball. Divide the dough into two parts. I formed one into a log about 8-9 inches (20-22 cm) and one into a ball. The log is for slice and bake and the round is for cut out cookies. You can do the same or do one or the other. (If you make of the same type of cookie, be sure to make either two logs or two rounds for easier handling of the dough). Wrap the dough in plastic and chill for at least three hours.
SABLéS RECIPE - PIERRE HERMé | FOOD & WINE
From foodandwine.com
Servings 48Total Time 3 hrs
- In a large bowl, beat the butter until creamy. Add the sugar and beat until combined. Beat in the egg whites, 1 at a time, then beat in the flour. Refrigerate the dough until firm, if necessary. Divide the dough in half and transfer to 2 large sheets of plastic wrap. Shape the dough into 2-inch-thick logs, and wrap in the plastic. Refrigerate until firm, at least 2 hours.
- Preheat the oven to 350°. Using a sharp, thin knife, slice 1 log of dough 1/4 inch thick. Arrange the cookies 2 inches apart on 2 large cookie sheets. Bake the cookies on the middle and lower racks of the oven for about 17 minutes, or until golden at the edges, shifting the pans from top to bottom and back to front halfway through. Let the cookies cool on the sheets for 5 minutes, then transfer them to wire racks to cool completely. Wipe the cookie sheets clean and let cool completely, then repeat with the second log of dough.
FRENCH SABLéS - PUDGE FACTOR
From pudgefactor.com
5/5 (1)Total Time 28 minsCategory CookiesCalories 87 per serving
- Beat butter in a large bowl at medium speed until smooth and very creamy. Add the sugars and salt; beat until well blended, about 1 minute. The mixture should be smooth and velvety, not fluffy and airy. Reduce the mixer speed to low and beat in the egg yolks, again beating until the mixture is homogenous.
- Add the flour; mix on low speed, just until the flour disappears into the dough and the dough looks uniformly moist. (If most of the flour is incorporated but you've still got some in the bottom of the bowl, use a rubber spatula to work the rest of the flour into the dough.) The dough will not clean the sides of the bowl, nor will it come together in a ball - and it shouldn't. You want to work the dough as little as possible. What you're aiming for is a soft, moist clumpy (rather than smooth) dough. Pinch it, and it will feel a little like Play-Doh.
- Center a rack in the oven and preheat the oven to 350° F. Line two baking sheets with parchment.
- Transfer dough to pastry bag fitted with a 1M-star tip. Pipe circles, or whatever shape is desired onto prepared baking sheet, leaving 1-inch between the cookies. Bake for 11 to 13 minutes, or until a light brown on the bottom, lightly golden around the edges and pale on the top. Remove from the oven an let the cookies rest a minute or two before carefully lifting them with a wide metal spatula onto a rack to cool to room temperature. Yield: 3 dozen cookies.
HOW TO MAKE DORIE GREENSPANS'S FRENCH SABLES COOKIES
From spinachtiger.com
2.3/5 (22)Category CookiesCuisine FrenchTotal Time 1 hr 49 mins
- Beat butter, sugar and salt together until well incorporated, about 3 minutes. You want a smooth, not fluffy texture.
FRENCH BUTTER COOKIES (SABLE BRETON) - MON PETIT FOUR®
From monpetitfour.com
4.5/5 (182)Total Time 30 minsCategory DessertCalories 140 per serving
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat. Beat the butter and sugar together on medium speed until light and fluffy - about 1 minute.
- Add 2 egg yolks and the vanilla extract, and mix on medium speed until they're incorporated. Stop to scrape the bowl with a rubber spatula before resuming the mixing. Add the flour in and mix on low speed just until the dough starts to clump together.
- Lightly flour a wooden board or counter before placing the mass of dough onto it. Use your hands to shape the dough into a big ball. Then sprinkle some flour on top of the dough before using a rolling pin to roll the dough out. As soon as the dough starts sticking to your pin, sprinkle a pinch of flour on the dough, then resume rolling. Roll your dough out until it's approximately 1/4" thick.
- Use medium round cookie cutters (2.25"/5.75 cm) to cut out round cookies from the dough. Use a sharp-edged spatula to transfer the cookie rounds onto the baking sheet. Place 12 cookies on the baking sheet, spaced out from each other. Beat the remaining yolk in a small bowl. Use a fork to make a cross-hatch pattern on the cookies (drag the fork down vertically on the cookie, then drag the fork across horizontally). Brush the tops of the cookies with the beaten egg yolk.
SABLé COOKIES (FRENCH BUTTER COOKIES) – THE CULINARY CORNER
From culinarycorner.org
Cuisine French, MediterraneanTotal Time 1 hr 30 minsCategory Dessert, Snack, SweetsCalories 95 per serving
- In the bowl of a stand mixer (or hand mixer) fitted with the paddle attachment, mix together the butter and sugar until creamy.
BUTTER SABLéS FROM ALSACE (BUTTERBREDELE) - PARDON YOUR FRENCH
From pardonyourfrench.com
4.1/5 (11)Category Cookies, Sables & BarsServings 18-20Total Time 10 mins
FRENCH SABLES RECIPE | RECIPELAND
From recipeland.com
Servings 1Calories 432 per servingTotal Time 1 hr
AUTHENTIC SABLES BISCUITS RECIPE FROM FRANCE
From thegoodlifefrance.com
Estimated Reading Time 3 mins
FRENCH SABLé COOKIES – PALATABLE PASTIME PALATABLE PASTIME
From palatablepastime.com
Reviews 9Estimated Reading Time 4 minsServings 30Total Time 1 hr
FRENCH IN A FLASH: PROVENçAL SABLéS RECIPE
From seriouseats.com
Cuisine FrenchTotal Time 25 minsCategory Appetizers And Hors D'oeuvres, Snacks
SABLéS BRETON RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
Reviews 2Category DessertCuisine FrenchTotal Time 40 mins
FRENCH BUTTER COOKIES (SABLé BRETON) – KEVIN LEE JACOBS
From agardenforthehouse.com
5/5 (2)Servings 24Cuisine FrenchCategory Afternoon Tea, Cookies, Dessert
FRENCH SABLE COOKIES - VEGGIE DESSERTS
From veggiedesserts.com
4.8/5 (12)Total Time 22 minsCategory DessertCalories 128 per serving
FRENCH SABLES RECIPES
From tfrecipes.com
FRENCH SABLE RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
FRENCH SABLES RECIPE
From crecipe.com
FRENCH IN A FLASH: PROVENçAL SABLéS RECIPE - EASY RECIPES
From recipegoulash.com
FRENCH SABLES RECIPES - POSTS | FACEBOOK
FRENCH SABLé COOKIES RECIPE - EASY RECIPES
From recipegoulash.com
FRENCH SABLES RECIPES - KITCHEN/COOKING | FACEBOOK - 8 PHOTOS
From facebook.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love