Sweet, buttery sablés are similar to shortbread, made slightly sturdier by the addition of egg yolk. Think of them as a blank canvas—cardamom adds a subtle floral flavour, but you could add citrus zest, dried or chopped candied ginger, roughly chopped nuts or chocolate instead—or swap ½ cup of the flour for cocoa to make chocolate sablés. The dough can be baked right away or chilled and sliced; these are a perfect candidate for stashing away in the fridge for those holiday cookie emergencies.
- Yield: Makes about 1½ dozen cookies
1 cup butter, at room temperature
¾ cup sugar
¼ tsp salt
2 large egg yolks
2 cups all-purpose flour
½ tsp ground cardamom*
*If you have whole cardamom pods but no grinder, roughly chop and shake them up with the sugar, let sit for an hour or so, then shake through a sieve into your mixing bowl.
1. Preheat oven to 350˚F, or hold off if you’re not ready to bake yet.
2. In a large bowl, beat butter, sugar and salt until pale and fluffy; add egg yolks and beat again until combined. Add flour and cardamom and beat or stir by hand just until dough comes together.
3. If you like, shape dough into a log, wrap in parchment and refrigerate for an hour or up to a week (or freeze for up to 4 months). If you want to bake them right away, roll dough into 1-inch balls, place on a parchment-lined baking sheet and press with a cookie stamp, bottom of a glass or tines of a fork to flatten. (You may have to dip them in flour first to prevent sticking.) Bake in preheated oven for 12 minutes, or until pale golden and set, then transfer to a wire rack to cool. (To bake refrigerated dough, slice and
bake as directed, pressing each slice with a cookie stamp if you want a pattern.)
4. Add a touch of glam to sablés with a dusting of edible gold foil flakes after baking. Pro Tip: To help gold stick to foods with firm surfaces (like cookies), brush them down with a little vodka or water.