1/2 c Butter; softened 1/2 c Sugar 1 Egg yolk 1 ts Pure vanilla extract 1 c Unbleached allpurpose flour 1/4 ts Salt 1 Egg; beaten Crystalline sugar; chopped Recipe by: BAKERS' DOZEN (BETH SEtrAKIAN) SHOW #BD1A08 Cream the butter and sugar. Add egg yolk and vanilla and beat thoroughly. Combine flour and salt. Add to the butter mixture and blend until the dough is smooth. On a very lightly floured surface, shape the dough into cylinders about 1 to 2 inches in diameter. Wrap in waxed paper or plastic wrap and chill for at least an hour. Preheat oven to 350 degrees. Brush refrigerated logs with beaten egg and roll in crystalline sugar. With a sharp knife, slice the dough into rounds about 1/3-inch thick. Place 1-inch apart on a parchment covered baking sheet. Bake for about 10 minutes or until the cookies are slightly colored around the edges. -----
How To make French Sables's Videos
Cookies With Strawberry Jam Recipe- Sablés à la Confiture
Today I'm going to share with you a recipe on how to make a popular Algerian cookie- Sablés à la Confiture (cookies with strawberry jam). I hope you love them as much as I do!
Ingredients: _2 sticks (1 cup or 226 g) of unsalted butter _3/4 cup powdered sugar _1/4 tsp salt _Zest of 1 small lemon _1 egg _2 1/2 cups flour _1/3 cup cornstarch _1 tsp baking powder _Optional: blossom water _Strawberry jam
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Vanilla French Sables (Butter Cookies)
Vanilla French Sables (Butter Cookies) Makes about 40 cookies
Make sure the cookie dough is well chilled and firm so that it can be uniformly sliced. After the dough has been wrapped in plastic it can be frozen for up to 2 weeks.
1 large hard boiled egg 10 tablespoons (1 1/4 sticks) unsalted butter , softened 1/3 cup plus 1 tablespoon granulated sugar (2 3/4 ounces) 1/4 teaspoon table salt 1 teaspoon vanilla extract 1 1/2 cups unbleached all-purpose flour (7 1/2 ounces) 1 teaspoon large egg white , lightly beaten with 1 teaspoon water 4 teaspoons sugar
TO HARDBOIL AN EGG: Place egg, still in shell, in small saucepan, cover with 1 inch water, and bring to boil over high heat. Remove pan from heat, cover, and let sit 10 minutes. Meanwhile, fill small bowl with ice water. Using slotted spoon, transfer egg to ice water and let stand 5 minutes. Crack egg and peel shell. Separate yolk from white; discard white. Press yolk through fine-mesh strainer into small bowl.