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Adapted from
La Bonne Cuisine de
Madame E.
Saint-Ange: The
Original Companion
for French Home
Cooking
La Bonne Cuisine de
Madame E.
Saint-Ange: The
Original Companion
for French Home
Cooking
© Copyright 2006-2009
cookstepbystep.com
cookstepbystep.com
These simple French cookies rock!
Caraway Seed Sables
INGREDIENTS:
8 tablespoons (1 stick) unsalted
butter, room temperature
1 cup all-purpose flour, plus
more for dusting
1/2 teaspoon salt (or to taste)
1 1/2 cups freshly grated (5
ounces) Parmesan cheese
1 tablespoon caraway seed
1 large egg yolk plus 1 egg for
glazing
Makes about 20
Place butter in food processor.
Add flour.
Add salt.
Pulse until finely crumbled.
Add Parmesan cheese.
Add caraway seed.
Add egg yolk.
Process to combine, just a few
seconds.
Transfer to working surface and
form a ball. Wrap in plastic wrap.
Refrigerate at least 30 minutes
(or overnight).
Preheat oven to 400 degrees F.
Cut in half. Place one half
between 2 pieces of plastic wrap.
Roll out to 1/4-inch thick.
With cookie or biscuit cutter, cut
out as many cookies as possible.
Remove scraps from between
cookies. Re-roll scraps and cut
more cookies.
Whisk egg in small bowl.
Grease baking sheet with
cooking spray. Transfer sables
to baking sheet, arranging them
1 inch apart from each other.
Brush sables with egg. Bake in
preheated oven at 400 degrees
F for 10-15 minutes (depending
on oven) or until golden.
Cool sables completely on
cookie rack. Sables store in
airtight container and in cool
place for up to 1 week.
8 tablespoons (1 stick) unsalted
butter, room temperature
1 cup all-purpose flour, plus
more for dusting
1/2 teaspoon salt (or to taste)
1 1/2 cups freshly grated (5
ounces) Parmesan cheese
1 tablespoon caraway seed
1 large egg yolk plus 1 egg for
glazing
Makes about 20
Place butter in food processor.
Add flour.
Add salt.
Pulse until finely crumbled.
Add Parmesan cheese.
Add caraway seed.
Add egg yolk.
Process to combine, just a few
seconds.
Transfer to working surface and
form a ball. Wrap in plastic wrap.
Refrigerate at least 30 minutes
(or overnight).
Preheat oven to 400 degrees F.
Cut in half. Place one half
between 2 pieces of plastic wrap.
Roll out to 1/4-inch thick.
With cookie or biscuit cutter, cut
out as many cookies as possible.
Remove scraps from between
cookies. Re-roll scraps and cut
more cookies.
Whisk egg in small bowl.
Grease baking sheet with
cooking spray. Transfer sables
to baking sheet, arranging them
1 inch apart from each other.
Brush sables with egg. Bake in
preheated oven at 400 degrees
F for 10-15 minutes (depending
on oven) or until golden.
Cool sables completely on
cookie rack. Sables store in
airtight container and in cool
place for up to 1 week.
