Vanilla Bean Sablés
I always include various kinds of sablés in my holiday gift-giving boxes—they are simple to make, and a variety of flavors can be added to the basic dough. They really are the perfect slice-and-bake treat. Use European-style butter instead of the unsalted to make these extra buttery.
Makes about 30 cookies
Ingredients
- 1 c. [2 sticks] unsalted butter, at room temperature
- ⅔ c. granulated sugar, plus more for sprinkling
- ⅓ c. confectioners’ sugar
- 1 tsp. salt
- 1 vanilla bean, seeds scraped, or 1 tsp. pure vanilla extract
- 2 large egg yolks
- 2 c. all-purpose flour, plus more for dusting
- 1 c. turbinado or sanding sugar, for sprinkling
Print Recipe
Instructions:
- In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add the granulated and confectioners’ sugars, salt, and vanilla bean seeds, if using, and beat again on medium speed until creamy and combined, 2 to 3 minutes. Add the yolks and vanilla extract, if using, and mix on low speed. Add the flour and mix again on low speed until combined.
- Lightly dust your work surface with flour and transfer the dough. Form the dough into a 12 in. log and place the log on a piece of plastic wrap a few inches longer than the log. Sprinkle the turbinado sugar over each side of the log, covering the outside of the dough. Gently press the sugar into the dough with your hands, then wrap the log in the plastic wrap and refrigerate until firm, about 2 hours, or overnight.
- Adjust an oven rack to the middle position and preheat the oven to 350°F. Line three sheet pans with parchment paper. Unwrap the chilled log and slice it into ½ in. thick rounds, spacing the rounds about 2 in. apart on the sheet pans. Bake one pan at a time, rotating the pan halfway through baking, until the edges are very light golden brown but the centers are still pale, 14 to 16 minutes. Transfer the pan to a wire rack and let the cookies cool completely on the pan. Repeat with the remaining cookies. Store cookies in an airtight container at room temperature for up to 3 days.
Variations
Citrus
Add 2 tsp. of grated citrus zest (lemon, lime, orange, or grapefruit) to the dough along with the salt. Add 1 tbsp. of poppy seeds along with the flour, if desired.
Rosemary Chocolate Chip
Add ½ c. of mini chocolate chips (or finely chopped chocolate) and 2 tsp. of minced rosemary to the dough after incorporating the flour, mixing gently to combine.
Pistachio
Add ⅓ c. of chopped pistachios to the dough after incorporating the flour, mixing gently to combine.
Cacao Nib and Caramelized White Chocolate
Add ½ c. of chopped cacao nibs and 1 oz. of finely chopped caramelized white chocolate to the dough after incorporating the flour, mixing gently to combine.
