Sablés – French Butter Cookies

• Vegetarian
• Gluten free
• Paleo

• Dairy

  • 5/8 cup Butter

Found on longbournfarm.com

Ingredients

• 1/2 cup + 2 tablespoons butter (10 tablespoons total)
• 1/3 cup sugar
• 1/4 teaspoon salt
• 1 egg, separated
• 1 teaspoon vanilla extract
• 1 1/2 cups flour

Directions

• Cream butter and sugar together.
• Add the salt and mix.
• Separate the egg, set the egg white aside.
• Add the egg yolk and vanilla to the cookie dough. Mix well.
• Fold in the flour. I prefer to do this by hand, it will take a few minutes and the dough will be crumbly but should come together when pressed.
• Shape dough into a log about 12 inches long. Roll tightly in parchment, making sure the dough is pressed together well. Twisting the ends of the parchment will help this. Roll the wrapped dough on the counter a few times to ensure it is a smooth log shape.
• Refrigerate for 1 hour.
• After 1 hour, slice into cookies about 1/4 inch thick. I get about 32-40 each time I make this.
• Whisk 1 teaspoon water into the egg white to create an egg wash.
• Place cookies on parchment lined baking sheets and brush with reserved egg white.
• Sprinkle tops with turbinado sugar or festive sprinkles.
• Bake at 350 degrees F for 14-16 minutes. The edges should be pale golden brown.