Monday, June 18, 2012

Vanilla~Bean Sable Cookies

Vanilla~Bean Sablé Cookies
These little cookies are a great find! As you can probably tell, I have been searching for a good shortbread cookie and have been coming up with...well things that aren't so much shortbread cookies...In my search I stumbled onto these. These are soft, but firm, and bake through. They aren't like the chai shortbread cookies I posted about in this post, here:

Although, like the chai shortbread, these are icebox cookies and can be saved for a few weeks til you have use for them.(^∇^)


♥2 plump vanilla beans (or be prepared to make vanilla sugar my way)♥ 
♡1/3 cup granulated sugar♡
♥8oz. (1 cup) unsalted butter, the better quality the butter the better♥
♡1/2 tsp fine sea salt♡
♥1-1/3 cup confectioners sugar, sifted♥
♡2 large egg yolks♡
♥9 oz. (2 cups) unbleached all~purpose flour♥
♡sanding sugar for your cookies♡


★Note for vanilla~bean★ you will need to scrap the pulp from the bean pods then stick the pods and mix the in seeds, your sugar to make vanilla sugar! Just cut the bean in half, length~wise, and separate into the granulated sugar.(I didn't have vanilla bean so I added 2 tbsp to the sugar and blend)

☆Take your butter and mix until smooth and creamy, don't make it light and fluffy, in your main bowl.

★Add your salt.

☆If you haven't already, make your vanilla~sugar until well blended. Add the vanilla~sugar and sift your confectioners sugar into the mix, blend well and don't forget to scrape your bowl when needed.

★Add in only 1 egg yolk and blend.

☆Add in your flour, don't over mix now, it should be just blended. It should be doughy and soft.
★Next, you will need to take the dough and gently kneed it on a floured surface. Divide in half and roll them into 9 inch logs. Wrap in plastic wrap and set in freezer for 3 hours.
☆Preheat your oven to 350F.

★After you take your cookie logs out of the freezer, place cooling racks. Whisk your second egg yolk with a small splash of water and brush each log til fully coated. 

☆Take a sheet of aluminum foil or parchment paper and sprinkle it with your sanding sugar. Fully coat then cut them into quarter inch cuts. I did 1/2 inch like the recipe i had found had called for but I believe smaller would be better.

★Bake for about 8-10 minutes and flip the cookies over to continue baking for another 8-10minutes. They will be golden brown on the bottoms and tops and a little darker on the sides. Once done, take out and place cookies on cookie sheet for 5 minutes.

They taste better than they look. And smaller would be better.

♥Viola! Now you should have some yummy cookies! They only stay for about 4-5 days but I think they are so good and small that they make for good light snacks, perfect for a meet~up. If you don't think you will be able to eat them all in 4 days, or you want to be prepared for a meet on the weekend, you can simple leave the logs unbaked in the freezer.(^∇^) Don't be afraid to play with this recipe either, get creative and roll them out to about 1/4 inch and cut your cookies out in cut little shapes, like teacups or whatever else you might have. ♤♢♡♧

Hope you enjoy the cookies and, please, tell me how they turn out if you do try them. Don't forget your cup of tea...

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