This weekend my friend Carol and I had a very therapeutic cooking afternoon together. We baked over fifty Chocolate Sable Cookies for the Scotch SLCmixer I would be having the next day and we filtered 22 bottles of our homemade lemoncello. For some people, cooking and baking is therapudic when done alone but for me its always best to have someone else around, someone to talk with and create something delicious with.
These Sable Cookies were the perfect little ‘take home taste’ for the new friends that came to our Scotch mixer this weekend. If you’ve never had a sable cookie before, they are simply French Butter Cookies, sable meaning sandy. I love their flavor of rich chocolate and a touch of saltiness, a perfect last taste after sipping on various scotch whiskeys for an hour or so.
If you came to the gathering, we were so glad to meet you and sip scotch with you, and if you didn’t we have a huge line up of fun SLCmixers on the pipeline, including chocolate, which is this coming weekend. To register visit SLCmixer.com. And for those who weren’t there or who live far away visit SLCfoodie for some photos of the afternoon tasting. Here is the recipe for Chocolate Sables, a taste of our afternoon, I recommend these after sipping on a sweet vanilla Bourbon like Woodford Reserve. Enjoy!
A classic recipe for chocolate sable cookies.
- 1 cup all purpose flour
- 1/3 cup natural unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 cup unsalted butter, at room temperature
- 2/3 cup sugar, plus more more for sprinkling
- 1/4 teaspoon sea salt
- 3/4 teaspoon vanilla extract
- 3 1/2 ounces of 70% cacao chocolate, grated
Sift together the flour, cocoa powder, and baking soda into a bowl and set aside.
In the bowl of stand mixer fitted with a paddle attachment, beat together the butter, sugar, salt and vanilla until lightened, about 4 minutes. Add the dry ingredients and grated chocolate and mix to combine.
If the dough is soft, wrap it tightly in plastic wrap and refrigerate for 30 minutes. (The dough will keep, wrapped in plastic, for up to 1 week in the refrigerator for 1 week in the refrigerator or 3 months in the freezer). If the dough is not too soft, place it between two pieces of saran wrap, and roll the dough 1/2 inch thick on a lightly floured work surface into a 6-by-7 inch rectangle. Using a sharp knife or pizza cutter, cut the dough into 1-inch squares. Place them 2 inches apart on a parchment-lined baking sheet. Sprinkle lightly with sugar.
Preheat the oven to 350 degrees. Bake the cookies until they are firm, 10 minutes. Using a spatula, carefully transfer cookies to a wire rack. Store in airtight container for up to 2 weeks.
recipe from the Miette Cookbook and Bakery in San Francisco