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These buttery shortbread cookies are not only delicious but also an irresistible addition to your Chanukah festivities. Makes 30 cookies
3/4 cup (1 and 1/2 sticks) Breakstone’s Salted Butter, cold from the refrigerator
2/3 cup confectioner’s sugar
2 cups all-purpose flour
2 eggs
1 teaspoon vanilla
1/4 teaspoon salt
3 to 4 tablespoons sparkling sugar (coarse sugar, also called sanding sugar)
Separate the egg yolks from the egg whites and place them in two separate bowls.
Cut Breakstone’s butter into one-tablespoon pieces.
In a food processor place the Breakstone’s butter, sugar, and salt and pulse 20 to 22 times or until the mixture looks sandy with visible small pieces of Breakstone’s butter.
Add flour, two egg yolks, and vanilla extract. Process until the dough starts to clump together. Open the food processor, press the dough with your fingers to make sure it comes together. If it doesn’t process a few more seconds. Do not overprocess.
Remove the dough from the food processor and press it together just until it forms a uniform dough.
Divide the dough into two equal pieces and roll it into two six-inch long logs.
Wrap the logs in plastic wrap or parchment paper and place them either in the freezer for one hour or in the fridge for three hours. Do not skip this step!
Line two baking sheets with parchment paper. Position the oven racks to divide the oven in thirds.
Preheat the oven to 350 degrees Fahrenheit.
Add one teaspoon of water to the egg whites and whisk. Unwrap one of the logs, leave the other one in the freezer or fridge.
Brush the log with egg white and roll it into one tablespoon of sparkling sugar. Slice into quarter-inch slices, place them in one of the baking sheets about one inch apart. Brush the top of each cookie with egg white and sprinkle sparkling sugar on top. Repeat with the remaining dough log.
Place the baking sheets in the top and middle third racks. Bake for 18 to 20 minutes rotating the baking sheets from front to back and switching them from top to bottom after nine minutes of baking. The cookies will be ready when the edges are slightly golden.
Let the Sablés cookies cool completely before eating. Store in an airtight container and freeze any leftovers to keep them fresh.
Sponsored by Breakstone’s
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