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Recipes
Vanilla Bean Sables
Recipe

8 INGREDIENTS • 7 STEPS • 3HRS 32MINS

Vanilla Bean Sables

4.5
2 ratings
From Dorie Greenspan’s Baking Chez Moi These are my 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.
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Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
From Dorie Greenspan’s Baking Chez Moi These are my 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.
3HRS 32MINS
Total Time
$0.42
Cost Per Serving
Ingredients
Servings
12
us / metric
Dough
Vanilla Bean Pod
1
Vanilla Bean Pod
seeds scraped out of the pod
Powdered Confectioners Sugar
1/3 cup
Powdered Confectioners Sugar, sifted
Fine Sea Salt
as needed
Egg
1
Egg, separated
Edging
Sanding Sugar
to taste
Sanding Sugar
or Granulated Sugar
Nutrition Per Serving
VIEW ALL
Calories
249
Fat
15.3 g
Protein
2.7 g
Carbs
24.5 g
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Vanilla Bean Sables
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author_avatar
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/

Author's Notes

These really shouldn’t be eaten warm; they need time to cool so that their texture will set properly.
Cooking InstructionsHide images
step 1
Put the Granulated Sugar (1/3 cup) and seeds from the Vanilla Bean Pod (1) 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.
step 2
Add the Unsalted Butter (1 cup), the Powdered Confectioners Sugar (1/3 cup) and Fine Sea Salt (as needed) to the bowl. 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.
step 2 Add the Unsalted Butter (1 cup), the Powdered Confectioners Sugar (1/3 cup) and Fine Sea Salt (as needed) to the bowl. 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.
step 3
Drop in yolk of the Egg (1) and beat for one minute. Add the All-Purpose Flour (2 cups) all at once. Mix on low speed just until the flour has disappeared.
step 3 Drop in yolk of the Egg (1) and beat for one minute. Add the All-Purpose Flour (2 cups) all at once. Mix on low speed just until the flour has disappeared.
step 4
Turn the dough out onto a work surface and divide it in half. Shape each half into a log about nine inches long. Wrap the logs in parchment or plastic film and refrigerate for at least three hours.
step 4 Turn the dough out onto a work surface and divide it in half. Shape each half into a log about nine inches long. Wrap the logs in parchment or plastic film and refrigerate for at least three hours.
step 5
When you’re ready to bake, preheat the oven to 325 degrees F (160 degrees C). Line a baking sheet with parchment paper or a silicone baking mat. Add a splash of cold water to the Egg White and mix with a fork to blend. Brush each log with this egg wash and roll it in Sanding Sugar (to taste) until it’s evenly coated.
step 5 When you’re ready to bake, preheat the oven to 325 degrees F (160 degrees C). Line a baking sheet with parchment paper or a silicone baking mat. Add a splash of cold water to the Egg White and mix with a fork to blend. Brush each log with this egg wash and roll it in Sanding Sugar (to taste) until it’s evenly coated.
step 6
Using a sturdy knife, trim the ends of the logs if they’re ragged, then cut the dough into half-inch-thick rounds. Place as many cookies as will fit on the baking sheet, spacing them about two inches apart.
step 6 Using a sturdy knife, trim the ends of the logs if they’re ragged, then cut the dough into half-inch-thick rounds. Place as many cookies as will fit on the baking sheet, spacing them about two inches apart.
step 7
Bake cookies for 18 to 22 minutes, rotating the pan halfway. The cookies are baked when they are brown around the edges and golden on the bottom. Let cool briefly on sheet pan, then carefully transfer them to a cooling rack and cool to room temperature. Repeat the baking with the remaining dough.
step 7 Bake cookies for 18 to 22 minutes, rotating the pan halfway. The cookies are baked when they are brown around the edges and golden on the bottom. Let cool briefly on sheet pan, then carefully transfer them to a cooling rack and cool to room temperature. Repeat the baking with the remaining dough.
Tags
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Shellfish-Free
Cookies
Easter
Vegetarian
Dessert
Mother's Day
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