Tuesday, January 12, 2010

TWD: Sables

I wanted to catch up on some TWD assignments that I had skipped for one reason or another, so yesterday I baked a batch of Sables (page 131-133 of Dorie Greenspan: Baking From My Home To Yours).

Can I say WOW!

Sables, oh Sables where have you been hiding all my life? Buttery, crumbly, and melt in your mouth good. These little gems were a cross between shortbread and sugar cookies and for added oomph they were encrusted in crunchy grains of coarse sugar. Delicious.

My pictures don't the cookies justice, but believe me they tasted amazing. I devoured/inhaled five cookies in less than two minutes. Yikes, a minute on the lips, a life time on the hips.

The cookies were really easy to mix. Just lightly blend the butter and sugars, and then add the egg yolks.

Next dump the flour in all at once, and mix just until incorporated. According to Dorie, the secret to light, crumbly Sables is not to over mix the flour.

Roll the dough into a log and refrigerate for at least 3 hours. I left mine in the refrigerator overnight and the log was as hard as a brick when I took it out. Brush the log with whisked egg yolk, which acts like glue, and then coat with coarse sugar.

Slice the log into 1/3 inch cookies and bake on a parchment or silicone lined baking sheets for 17-20 minutes at 350 degrees F.

I only baked my cookies for 14 minutes and I had a problem with the edges of the cookies browning too much.

I also noticed that on some of the cookies, the decorating sugar slid off as the cookies baked. I think I used too much egg wash, and, yuck, the pure yolk gule left a yellow film on the side of the cookies that was still visible even after baking. Next time I'll use a milk wash instead of yolks, and I'll squish the coarse sugar firmly into the side of the dough log. I'll also lower the oven temperature to 325, and bake on a baker's stone instead of a cookie sheet lined with parchment paper.

Hopefully I can get the outside of the cookies to look as perfect as the inside tastes.

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