How to make
Oven - 360°F (180°C); Two flat trays covered with baking paper; Cookie cutter, about 2″ (5 cm); Use a mixer.
In the bowl of a mixer or with a hand held mixer, beat the butter for about 1 minute. Add the sugar and beat, until a white mixture is obtained for about 2-3 minutes. Add the lightly beaten egg, vanilla and beat on medium speed of the mixer, until a homogeneous mixture is obtained - about 3 minutes.
Mix the flour with the baking powder and salt in a bowl. Add it all at once to the butter dough and beat on medium speed of the mixer for about 2-3 minutes, until the flour is well mixed.
Transfer the dough onto a lightly floured surface and turn it over on all sides with your hands. It is divided into two parts and each part is wrapped in foil and placed in the refrigerator for 20 minutes.
After the necessary cooling, the ball of dough is placed onto baking paper, it is covered with a second one and rolled out with a rolling pin into about 5 mm thick circle. Again, the dough is placed in the refrigerator for about 15 minutes, if necessary.
After it is well cooled, the top paper is peeled off and circles are cut out with a cookie cutter. The rest of the dough is collected and rolled out again and circles are formed. If necessary, leave it again in the refrigerator. Arrange them on the baking tray and leave them cool, until the oven heats up.
In a bowl, beat the egg with a little cream and brush each cookie with the mixture. A wooden skewer or toothpick is used to make the grid, which is very characteristic of these cookies. Lightly shape it with the skewer without reaching the bottom. Brush again with egg.
Bake at 360°F (180°C) for about 10-12 minutes or until their edges are slightly golden. Leave them to cool completely. The cookies can be stuck together with raspberry jam or Dulce de Leche.
Sables - the Breton Christmas Butter Cookie is amazing!
Note: This is a classic French cookie that is made during the Christmas holidays. The name Sable in French means sand i.e. they have a sandy texture, delicate and crumbly. The mandatory thing about these cookies and for them to be easily recognizable, is that they have a light cross shape on top.
PS: After removing the dough from the mixer bowl, it is heavy, not sticky, but soft and would be difficult to work with. Therefore, it is left in the refrigerator and then it is easy to work with and it does not stick to the worktop. I only cooled them once before putting them in the oven to bake. The cookies are stuck together with Dulce de Leche, by using a piping bag.
The cookies may not be stuck together, this is optional. They are also perfect on their own with a cup of coffee.
