French Cookies Sablé.

Today I want to introduce you to a very delicious, sophisticated and stylish French butter cookies originated from French town Caen of Lower Normandy region. For these cookies you will need only simple pantry ingredients and the name of these cookies is Sablé. The name speaks for itself because French word sable means "sand" and the hallmark of the cookies is soft, delicate, crumbly texture and their golden color. But not all recipes can achieve that exact delicate crumbliness that defines Sablés and to achieve this we will need the traditional French secret ingredient - hard-cooked egg yolk! Yes, this ingredient will give you the possibility to enjoy supremely sandy Sablés. These cookies can be of different shapes and with of different flavors but me wouldn't be me If I didn't tell you about this exact appearance!
So, today in the menu we have:


Checkerboard Cookies.
Checkerboard Cookies

Recipe from Cook's Illustrated

Ingredients:

2 large eggs

For Vanilla Dough:
10 Tbs. (127 gram) unsalted butter , softened
1/3 cup + 1 Tbs. granulated sugar (2 3/4 ounces) (78 gram)
1/4 tsp. salt
1 tsp. vanilla extract
1 1/2 cups unbleached all-purpose flour (7 1/2 ounces) (212 gram)

For Chocolate Dough:
10 Tbs. (127 grams) unsalted butter , softened
1/3 cup + 1 Tbs. granulated sugar (2 3/4 ounces) (78 gram)
1/4 tsp. salt
1 tsp. vanilla extract
1 1/3 cups unbleached all-purpose flour (6 2/3 ounces) (190 gram)
1/4 cup Dutch-processed cocoa (1 ounce) (29 gram)

Directions:

1. Place eggs in a small saucepan, cover with 1 inch (2-2.5cm) of water and bring to a boil over high heat. Remove the saucepan from heat, cover and let sit for 10 minutes. Meanwhile, fill small bowl with ice water. Using slotted spoon transfer eggs to ice water bath and let stand for 5 minutes. Separate yolks from whites (we wouldn't need whites in this recipe, so you can use it for something else). Press 1 yolk through fine-mesh strainer into another small bowl and set aside. Repeat with remaining yolk, pressing into separate small bowl (keep yolks separate).
2.
For the Vanilla Dough: In bowl of stand mixer fitted with paddle attachment, beat butter, granulated sugar, salt and 1 cooked egg yolk on medium speed until light and fluffy, about 4 minutes, scraping down sides of bowl and beater with rubber spatula as needed. Turn mixer to a low speed add vanilla and mix until incorporated. Stop mixer, add flour and then mix on low speed until just combined, about 30 seconds. Using rubber spatula press dough into cohesive mass. Transfer the dough to a large plate and set aside while preparing chocolate dough.
3.
For the Chocolate Dough: In now-empty bowl of stand mixer fitted with paddle attachment beat butter, granulated sugar, salt and remaining 1 cooked egg yolk on medium speed until light and fluffy, about 4 minutes, scraping down sides of bowl and beater with rubber spatula as needed. Turn mixer to a low speed add vanilla and mix until incorporated. Stop mixer, add flour and cocoa then mix on low speed until just combined, about 30 seconds. Using rubber spatula, press dough into cohesive mass.
4.
To form Checkerboards: Divide vanilla and chocolate doughs in half.
Roll each portion (4 pieces total) into 3 by 5 inch rectangle.
Roll each portion into 3- by 5-inch rectangle

Chocolate dough rectangle

Place sheets of vanilla dough on top of sheets chocolate dough and gently press to seal.
Place sheet of vanilla dough on top of chocolate dough sheet

(You should have 2 sandwiched masses of dough.)
2 sandwiched masses of dough

Chill dough for 30 minutes.

5.
Using sharp chef’s knife level off the sides of each sandwiched dough.
Level the sides of sandwiched dough

Slice each sandwiched dough lengthwise into 4 equal strips.
Slice sandwiched dough lengthwise into 4 equal strips

Slice sandwiched dough lengthwise into 4 equal strips

Turn one strip onto its side, so vanilla and chocolate is side by side. Turn second strip over and place on top of first strip, creating a checkerboard pattern then press gently to adhere.
Turn strips onto their side

Place on top of another strip, creating a checkerboard pattern

If the outer edges of the sandwich are not even, you can patch them up with left overs from previous trimming. After this I even didn't have any left overs to throw away.

2 checkerboard bars
Wrap gently in plastic wrap and chill for 1 hour. Repeat with remaining strips (you should have 4 strips in total). After the dough has been formed and wrapped in plastic, it can be double wrapped in plastic and frozen for up to 2 weeks.

6.
Position racks in the upper-middle and lower-middle positions of an oven and preheat to 350°F (180°C). Line two rimmed baking sheets with parchment paper.
Using sharp chef’s knife cut 2 dough bars into 1/4-inch thick slices, rotating dough so it won’t become misshapen from weight of knife.
 Cut each dough bar into б╪-inch thick slices

Place cookies 1 inch apart on the baking sheets.
Place cookies 1 inch apart on baking sheets

7.
Bake until center of cookies are pale golden brown with edges slightly darker, about 15 minutes, rotating the baking sheets front to back and top to bottom halfway through baking. Cool cookies on the baking sheets for 5 minutes, then using wide metal spatula transfer cookies to a wire rack and cool to room temperature. Repeat steps 6 and 7 with remaining 2 bars of dough. Store cooled cookies between sheets of parchment or wax paper in airtight container for up to 1 week.

Have a wonderful tea!

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