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Sables: In the bowl of
your electric mixer (or with a hand mixer), beat butter and
sugar until light and fluffy (2-3 minutes). Add the egg and vanilla
extract and beat until blended.
In a separate
bowl, whisk together the flour, baking powder and salt.
Add the flour mixture to the butter mixture and beat just until incorporated. Do not over mix the dough.
Transfer the dough to a lightly floured work surface,
knead the
dough a few times to bring it together, and then divide the dough in half.
Wrap each half in plastic wrap and refrigerate until firm (at least an hour).
Preheat oven to 350 degrees F (177 degrees C)
and place rack in the center of the oven. Line two baking sheets with parchment
paper and set aside.
Remove one portion of
the dough from the refrigerator
and place on a lightly floured work surface. Roll out the dough until it
is 1/4 inch (1 cm) thick. Using a
lightly floured 2 inch (5 cm) round fluted cookie cutter, cut out the cookies, placing them on the
prepared sheet. Place the baking sheet of cut out cookies in the
refrigerator for about 15 -20 minutes to chill the dough. Meanwhile, in a
small bowl, whisk the egg with the water for the egg wash.
Remove the cookies from the refrigerator and brush the tops with the egg wash.
Then, with the tines of a fork (or I like to use the end of a toothpick), make a crisscross pattern on the top of each
cookie. Bake cookies in the preheated oven for about 12-14 minutes (depending
on size of cookie) or until golden brown around the edges.
Cool cookies on wire rack. Store in an airtight container
for
up to a week.
Makes about 3
dozen cookies.
Adapted from Le Cordon Bleu "Cookies" and a
recipe in The New York Times for French Butter Cookies by Dorie Greenspan.
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