Thursday, December 30, 2010

Cocoa Sables

Sables are French shortbread cookies. They are simple, delicious and super easy to make.
The variations are limitless. I'm making Cocoa Sable. Dorie Greenspan's recipe from her new cookbook Around my French Table is one
of the best recipe out there.

Cocoa Sablés
2 ¾ cups all-purpose flour
1/3 cup unsweetened cocoa powder
½ teaspoon salt
10 ounces unsalted butter (2 ½ sticks), at room temperature
2/3 cup granulated sugar
1 teaspoon vanilla extract
¼ pound semisweet or bittersweet chocolate, finely chopped (optional)
Whisk the flour, cocoa and salt together.
In a mixer fitted with a paddle, combine the butter and sugar until it just comes together.  Do not cream.  Add the vanilla extract and mix until just combined.
In a separate bowl, whisk together the flour, cocoa powder and salt.  Add the dry ingredients to the butter and sugar mixture until just combined, scraping 1-2 times.
Divide the dough into two portions and make them into logs about 1 ¾ inches in diameter.  I found the dough to be a little dry, so you may need to work with it a little to get it into a solid log.  I like to form them into logs, wrap them in parchment and then chill the logs for about 15 minutes.  To make them perfectly round, remove them from the fridge and roll the logs back and forth on the counter to round out any bumps.  Then chill them again until firm.  Cookies are generally best if they have some time to rest, so chill the logs at least 3 hours or overnight.
Preheat the oven to 350°F.  Remove the logs from the refrigerator and slice them into ½ inch rounds.  (You can slice them thinner for a more delicate look.)  Bake them as is, or roll the edges in raw or granulated sugar.  Place them on a parchment-lined baking sheet about 1 inch apart and bake for 10-14 minutes.  

Check out Dories wedsite.

Happy Baking!!!

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