Cookies - VANILLA BEAN SABLÉS
Oct. 26th, 2016 03:03 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
charisstomaVANILLA BEAN SABLÉS
Ideal of a cookie — perfectly sweet, deeply vanilla, nicely salty, sandy textured.
I found Bob's Red Mill Decorative Sparkling Sugar at a local co-op (Honest Weight in Albany), and it is so pretty and nice to have on hand.
Having played around with the baking times/temperatures a bit due to my unreliable oven, I've found what works for me: Oven at 300ºF (which registers at 325ºF on an oven thermometer). Bake for 22 minutes, let cool briefly on sheetpan. Bake only one sheet of cookies at a time.
The cookies should not be eaten warm.
Storing: You can wrap the logs of dough airtight and keep them in the freezer for up to 2 months; coat them with the egg wash and sugar just before baking. Once baked, the cookies will keep at room temperature in a closed container for about 1 week.
Author: Alexandra http://www.alexandracooks.com/2016/10/26/vanilla-bean-sables/
VANILLA BEAN SABLÉS
Serves: 36
INGREDIENTS
for the dough:
⅓ cup (67 grams) sugar
1 to 2 vanilla beans
2 sticks (8 ounces; 226 grams) unsalted butter, at room temperature
⅓ cup (40 grams) confectioners’ sugar, sifted
½ teaspoon fine sea salt
1 large egg yolk
2 cups (272 grams) all-purpose flour
for the edging:
1 large egg yolk (or the white saved from the egg used in the dough)
Sanding sugar or granulated
INSTRUCTIONS
Put the granulated sugar and vanilla bean pulp in the bowl of a stand mixer or in a large bowl in which you can use a hand mixer. Using your fingertips, rub the vanilla into the sugar until it’s fragrant.
Add the butter, confectioners’ sugar and salt to the bowl and, using the paddle attachment, beat on low speed until the mixture is smooth and creamy (you don’t want it to get light and fluffy), scraping down the sides and bottom of the bowl as needed. Drop in the egg yolk and beat for 1 minute. Add the flour all at once. Mix on low speed just until the flour has disappeared (or do this last little bit by hand with a flexible spatula).
Turn the dough out onto a work surface and divide it in half. (You can use a scale to get two equal halves if you wish.) Shape each half into a log about 9 inches long. Wrap the logs in parchment or plastic film and refrigerate for at least 3 hours.
Ideal of a cookie — perfectly sweet, deeply vanilla, nicely salty, sandy textured.
I found Bob's Red Mill Decorative Sparkling Sugar at a local co-op (Honest Weight in Albany), and it is so pretty and nice to have on hand.
Having played around with the baking times/temperatures a bit due to my unreliable oven, I've found what works for me: Oven at 300ºF (which registers at 325ºF on an oven thermometer). Bake for 22 minutes, let cool briefly on sheetpan. Bake only one sheet of cookies at a time.
The cookies should not be eaten warm.
Storing: You can wrap the logs of dough airtight and keep them in the freezer for up to 2 months; coat them with the egg wash and sugar just before baking. Once baked, the cookies will keep at room temperature in a closed container for about 1 week.
Author: Alexandra http://www.alexandracooks.com/2016/10/26/vanilla-bean-sables/
VANILLA BEAN SABLÉS
Serves: 36
INGREDIENTS
for the dough:
⅓ cup (67 grams) sugar
1 to 2 vanilla beans
2 sticks (8 ounces; 226 grams) unsalted butter, at room temperature
⅓ cup (40 grams) confectioners’ sugar, sifted
½ teaspoon fine sea salt
1 large egg yolk
2 cups (272 grams) all-purpose flour
for the edging:
1 large egg yolk (or the white saved from the egg used in the dough)
Sanding sugar or granulated
INSTRUCTIONS
Put the granulated sugar and vanilla bean pulp in the bowl of a stand mixer or in a large bowl in which you can use a hand mixer. Using your fingertips, rub the vanilla into the sugar until it’s fragrant.
Add the butter, confectioners’ sugar and salt to the bowl and, using the paddle attachment, beat on low speed until the mixture is smooth and creamy (you don’t want it to get light and fluffy), scraping down the sides and bottom of the bowl as needed. Drop in the egg yolk and beat for 1 minute. Add the flour all at once. Mix on low speed just until the flour has disappeared (or do this last little bit by hand with a flexible spatula).
Turn the dough out onto a work surface and divide it in half. (You can use a scale to get two equal halves if you wish.) Shape each half into a log about 9 inches long. Wrap the logs in parchment or plastic film and refrigerate for at least 3 hours.
