Vanilla Sables Recipe

Vanilla Sables. Flickr user bloggyboulga
Ratings (10)
  • Total: 105 mins
  • Prep: 90 mins
  • Cook: 15 mins
  • Yield: 2 to 3 dozen (12-18 servings)
Nutritional Guidelines (per serving)
107 Calories
7g Fat
9g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 2 to 3 dozen (12-18 servings)
Amount per serving
Calories 107
% Daily Value*
Total Fat 7g 10%
Saturated Fat 4g 21%
Cholesterol 29mg 10%
Sodium 100mg 4%
Total Carbohydrate 9g 3%
Dietary Fiber 0g 1%
Protein 1g
Calcium 22mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is the basic, classic version of the sables cookie recipe. It can be varied in so many ways, from adding a flavored cream filling to spicing the batter. Make your own signature sable recipe or enjoy it the traditional way - as comforting vanilla sables.

Ingredients

  • 2 cups flour (all-purpose)
  • 1/2 teaspoon baking powder
  • 10 tablespoons butter
  • ½ cup sugar (granulated)
  • 1 egg
  • 1 teaspoon vanilla extract
  • Egg Wash:
  • 1 egg white
  • 2 teaspoons water​

Steps to Make It

In a medium bowl mix the flour and baking powder and set aside. In large mixing bowl, cream the butter and sugar together until smooth. Add the egg and vanilla extract and mix in the dry ingredients until a smooth dough forms.

Form the dough into a disk shape or 2-inch diameter log. Wrap the dough in plastic wrap and chill for 1 hour. Preheat the oven to 350F. Prepare the egg wash by beating together the egg white and 2 teaspoons of water.

Roll out the disk of dough to ¼-inch thickness, and cut out the ​sables using a 2-inch fluted cookie cutter. If using a log of cookie dough, slice it crosswise into ¼-inch thick coins. Brush the sables with the egg wash, and bake on a parchment lined baking sheet for 15 minutes, or until they are lightly browned around the edges. Cool the sables for 2 minutes on the cookie sheet and then transfer to a wire rack to cool completely.