1 stick butter, softened
1/3 c sugar
1 egg yolk from one boiled egg
¼ t. salt
1 t. vanilla
1 1/4 c. flour 
1 egg white for egg wash (+ 1 T. water)

Variations to add with Step 1:
2 T. cocoa for Chocolate Sablés
1 T. lemon zest for Lemon Sablés
 

Step 1:  Press egg yolk through a strainer; then cream together with butter, sugar and salt for 4 minutes until light and fluffy.

Add vanilla & flour (and variation, if desired).  Follow one of the two methods below:

Step 2:
Method One:  Divide dough in ½ and create a log with each piece 6 inches x ¾ inches and tightly wrap with plastic wrap.  Chill at least 1 hour or up to 3 days (can be frozen for up to a month; then thaw).

When ready to bake the cookies, preheat oven to 350o

Cut dough ¼ inch thick.  See Step 3.

Method Two:  Wrap the ball of dough in plastic wrap and chill at least 1 hour or up to 3 days (can be frozen for up to a month; then thaw).

When ready to bake the cookies, preheat oven to 350o

Roll out dough ¼ inch thick and use cookie cutters to cut out cookies.  Use a spatula to carefully place the cookies on the cookie sheet dough will be fragile.  See Step 3.
 

Step 3:  Place on cookie sheet 1 inch apart.  Brush with egg wash, sprinkle with sugar and bake 350o for 10-13 minutes until fully cook and pale, they should not have much color so keep your eyes on them.  Cool on cooling rack.

Yield:  12-20 (which depends on size of cookies) 

Printer Friendly Copy

Created © 05-01-10