German Sable Cookies Recipes

Steps:

• Line baking sheet with parchment paper or a nonstick baking mat; set aside.
• Place butter and sugar in the bowl of a food processor; process until creamy. Add egg yolks, salt, and vanilla; process for 30 seconds until combined. Add 1 cup flour and process until smooth. Add remaining cup of flour to processor; process to combine. Turn dough out onto work surface and form into flat square; wrap with plastic wrap and transfer to refrigerator until chilled.
• Place a nonstick baking mat on work surface. Place half of the chilled dough on baking mat; top with a sheet of plastic wrap. Roll out dough between baking mat and plastic wrap until it is 1/8-inch-thick. Transfer to fridge to chill until firm, about 30 minutes. Repeat process with remaining dough.
• Using a 2-inch round fluted cookie cutter, cut out dough and transfer to prepared baking sheets. Transfer baking sheets to refrigerator until dough is chilled, about 20 minutes. Roll out scraps, and repeat. Repeat process with remaining dough. Transfer to refrigerator and chill until firm, about 30 minutes.
• Preheat oven to 325 degrees.
• Mix together remaining egg yolk with 1 teaspoon water; brush tops of cookies with egg white mixture. Sprinkle with sanding sugar, if desired. Transfer to oven. Bake until cookies are pale golden, 12 to 15 minutes. Transfer to a wire rack to cool.

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, mix together butter, sugar, and 1/2 teaspoon salt until creamy. Using a rubber spatula, work hard-boiled egg yolks through a fine sieve and add to the mixer; mix until well incorporated. Add flour and vanilla and continue mixing until well combined, 2 to 3 minutes, scraping down the sides of the bowl as needed.
• Wrap dough with plastic wrap and refrigerate until chilled.
• On a lightly floured surface, roll out dough 1/2 inch thick. Transfer to a baking sheet and refrigerate until chilled. Cut dough into 3-by-1/4-inch-wide strips and transfer to a baking sheet lined with parchment paper or a nonstick baking mat. In a small bowl, mix together egg, yolk, and pinch of salt. Brush each strip with egg mixture, and garnish if desired. Freeze until firm, about 15 minutes.
• Preheat oven to 375 degrees. Transfer baking sheet to oven and bake until lightly golden, about 12 minutes.

Steps:

• Preheat oven to 170°C
• Cream the margarine & sugar(s) until light & fluffy.
• Beat in the egg & vanilla, then gradually fold in the flour & baking powder.
• Mix slowly until a soft dough forms. The dough is very soft & needs handling with care but it shouldn't be sticky. If your dough is still a little sticky, sift in a little extra flour.
• Roll out to about 4mm thick, be sure to flour the rolling pin well.
• Cut out 'tops & bottoms' for your sables.
• Place on a baking tray lined with aluminium foil (shiny side up) & bake for 8 minutes. The sables should be just set but still white.
• Allow the sables to cool on the sheet for a minute then remove to a cold plate or tray to finish cooling.
• When the sables are fully cooled, heat the jam until bubbling.
• Place all the sables tops onto a tray & dust generously with the icing sugar.
• Allow the jam to cool slightly then spoon approx 1/2 tsp of the jam onto the underside of the sables 'bottoms'.
• Then carefully place a 'top' over the blob of jam.
• Allow to set, then store in one layer in an airtight container for upto 10 days.