I used vanilla bean paste for these cookies, but you can also scrape out the inside of a vanilla bean with a sharp, straight-edged knife and rub the beans into the sugar.Store the cookies in an airtight container or bag at room temperature.Take the cookies out of the oven and remove them to a cooling rack and cool completely before eating.The centers may look slightly underbaked, but they’ll continue to bake a bit after you’ve removed them from the oven. Bake them for 10-12 minutes, or until the bottom edges are a very faint golden brown.Lay the sliced cookies on the baking sheet, leaving at least 2″ between them.With a sharp, straight-edged knife to slice the dough into rounds about 1/2″ thick.Roll the dough in the sugar until all of the sides are coated.With a pastry brush, use the egg whites left to coat the sides of the cylinder of dough.Sprinkle a layer of coarse-grained sugar (see notes about this) on the plastic wrap that you’ve removed from the dough.Preheat the oven to 325☏ and line a baking sheet with parchment paper.Chill the dough for at least 3 hours, or up to 2 days.Shape each half of the dough into a log about 9 inches long and 3-4″ across.Divide the dough into two equal portions (you can use a scale to make them exact), then place each of them on a sheet of plastic wrap.You may want to stir in the last bit of flour by hand to avoid over-mixing, which activates the gluten and makes the sables less tender.
Dump in all of the flour at once and stir it on low until the flour has just been mixed in.Add the egg yolk and beat it in for 1 minute.Stir them just until combined and creamy-don’t allow the mixture to become light and fluffy. Mix them together on low speed with a paddle attachment or on medium-low if using a hand mixer. Add the butter (it should be at room temperature, but not oily), powdered sugar, and salt.In a large bowl or the bowl of a stand mixer combine the granulated sugar and vanilla bean paste or vanilla beans and rub them together with your fingers until they are well combined and fragrant.This one is from her book Baking Chez Moi, which is well worth purchasing. The recipe comes from Dorie Greenspan, who is magic in the kitchen. The texture is short, the flavor lightly sweet and intensely buttery.
Imagine your classic icebox cookie, or a slice and bake, or whatever you like to call them. It’s almost like I miss traveling or something–how about you? And if we can’t fly to France, you can bet your bottom dollar that we’re getting as close as we can with our baking. So far, I’ve managed to share three recipes based on French classics this month, and these French Vanilla Sable Cookies make a fourth. They’re simple, lightly sweet, and the perfect companion for a warm cup of coffee, hot chocolate, or tea. These French Vanilla Sable Cookies are rich and tender, with a delicate crumb and a rim of crispy sugar.
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