Equipment Needed
- Electric hand mixer or stand mixer
- Baking sheets
- Parchment paper or silicone baking mats
- Mixing bowls
- Measuring cups and spoons
- Plastic wrap
- Wire cooling rack
- Fork for docking (if making sablés)
Step-by-Step Instructions
I begin by ensuring my salted butter is perfectly softened. It should be cool to the touch but yield easily to gentle pressure. I place it in my mixing bowl with the granulated sugar and beat them together on medium-high speed. This is where patience pays off. I beat for a full 4-5 minutes, scraping down the bowl once or twice, until the mixture is incredibly pale, fluffy, and almost resembles a smooth, whipped frosting. This step incorporates air and is the secret to the cookie’s delicate crumb. Next, I add the two egg yolks, one at a time, beating well after each addition until the mixture is glossy and fully incorporated. The color is a beautiful pale yellow.
Now, I turn my mixer to its lowest setting. I add the flour all at once and mix only until the dough just begins to clump together and there are no dry streaks of flour visible. Overmixing is the enemy here, as it will develop gluten and make the cookies tough instead of tender and crumbly. I often stop the mixer when it’s mostly combined and finish mixing by hand with a spatula to be safe. The dough will be soft and slightly sticky. I turn it out onto a piece of plastic wrap, shape it into a flat disc, wrap it tightly, and chill it in the refrigerator for at least one hour. This chilling firms the butter back up, which is essential for both shaping and achieving the right texture.
Once the dough is firm, I preheat my oven to 350°F (175°C) and line my baking sheets with parchment paper. I take the dough out and let it sit for about 5 minutes to become just pliable enough to roll. On a lightly floured surface, I roll it out to about ¼-inch thickness. Using a simple round cutter (about 2 inches in diameter), I cut out the cookies, placing them about an inch apart on the baking sheets. For that classic sablé look, I gently press the tines of a fork into the top of each cookie to create a crosshatch pattern. This “docking” also helps them bake evenly. I gather the scraps, re-roll once, and cut more cookies.(See the next page below to continue…)