Cinnamon Sables Recipes
FRENCH SABLES
Provided by Food Network
Categories dessert
Time 1h40m
Yield Approximately 4 dozen Sables
Number Of Ingredients 8
Steps:
- 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.
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- Cream the butter and sugars together until light and fluffy. Add the salt, ground cinnamon, and cloves; mix to combine. Now, add in the egg yolk, orange zest, and vanilla extract and mix until the egg is completely incorporated. Add the flour and mix just until the flour is incorporated; don’t mix anymore than you need to.
- Wrap the dough in plastic wrap and pat down so that you get a 1 inch disc. Refrigerate the dough until it’s thoroughly chilled, about 1 hour.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside. Take your dough out of the fridge and let the dough sit on the counter for about 15 minutes to slightly thaw. If you try to roll the dough out right away, you’ll end up with a lot of cracks in the dough.
- Dust your counter space with flour and place the dough on this surface. Roll the dough out so that it measures 1/4 inch thin. Always roll the dough in one direction, rotating the dough every once in awhile; don’t roll back and forth.
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