Called “Sables” in french (meaning “sand” to describe their breadcrumb like texture), these melt on your tongue delicate butter cookies are perfect accompaniment to an afternoon tea or coffee. It is said that the cookies were invented in 1670 in Sable-sur-Sarthe in Pays de la Loire region in France. The flavor of these cookies depend largely on the quality of butter used. So I recommend using a good quality european butter such as Kerrigold or Lurpak…
Brown Sugar Butter Cookies
Ingredients
- 8 oz unsalted butter softened
- 6 oz brown sugar
- 2½ cups of all purpose flour
- 1 large egg
- 1 tsp vanilla extract
- ¼ cup sanding sugar
- ½ tsp fleur de sel
- 1 egg white, beaten
Instructions
- Sift dry ingredients (flour and fleur de sel) and set aside. In an electric mixer fitted with the paddle attachment, mix butter and granulated sugar on medium speed until pale and fluffy, about 3 minutes. Reduce speed to low and add egg and vanilla. Mix until well combined. Mix in dry ingredients just enough to form a dough ball.
- Halve the dough and shape each half into a log. Roll each log in plastic wrap and refrigerate for at least an hour or overnight.
- When ready to bake, preheat oven to 350 degrees. Brush each log with egg white and roll in sanding sugar. Cut into ¼ inch thick rounds and place on baking sheets lined with parchment paper. Bake for 15 to 20 minutes until edges are golden. Let cool in wire racks before serving.
Notes
The dough can be made in advance and frozen for up to one month..