Grandma Nantes’ Classic Shortbread Cookies - Sablés
Directions
- 1In a mixing bowl, beat the softened butter and confectioners’ sugar with a spatula until smooth and creamy.
- 2Dissolve the salt in the lightly beaten egg. Add the vanilla seeds, then gradually mix the egg into the butter mixture, beating until fully combined.
- 3Stir in the sifted flour and baking powder until a dough forms. Knead it gently on a work surface using the palm of your hand. Wrap the dough in plastic wrap and chill for 1 hour.
- 4Preheat the oven to 350°F (180°C / Gas Mark 4). Grease a baking sheet with butter. Roll out the dough to ¼-inch (4 mm) thickness and cut out rounds using the cookie cutter.
- 5Place the cookies on the prepared baking sheet, leaving space between them for even baking. Brush the tops with the egg wash, then use a fork to create decorative lines.
- 6Bake for 12–15 minutes or until the cookies turn golden brown. Transfer to a wire rack to cool completely before serving.
Ingredients
- 125 g butter, softened
- 125 g confectioners’ sugar
- 2 g salt
- 50 g lightly beaten egg
- 1 vanilla bean, split lengthwise and seeds scraped out
- 250 g flour, sifted
- 5 g baking powder
- 30 g lightly beaten egg
- 5 ml coffee extract
Equipment
Baking sheet3 ¼-inch (8 cm) round cookie cutterRolling pinMixing bowlSpatulaFork
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