Sable Breton Cookies

These buttery French shortbread cookies are made with our all organic Sonora & Rouge De Bordeaux 00 flours. Make batches and freeze ahead for a quick treat to enjoy or gift to loved ones.

Download a printable version of the recipe here.

© Barton Springs Mill Test Kitchen 

Recipe by: Pamela Thibodeaux- Recipe Developer

Sable Breton Cookies 

Yield: 1 ½ lbs. dough; 2 ½ dozen 3inch cookies

*This recipe uses a food processor for best texture. 

This classic French shortbread can be pressed into a fluted tart pan or cut into the cookies as shown in this recipe.

Ingredients:

240g BSM Sonora 00 flour

100g BSM Rouge De Bordeaux 00 flour

175g unsalted butter (cold; European style is best)

115g cane sugar

5 large egg yolks (room temp)

5g fine sea salt

Method:

In the bowl of a large food processor, add the flours, sugar, and salt. Pulse once or twice to combine. Add the cold unsalted butter, and pulse the food processor until the butter is the size of small peas. Whisk the egg yolks vigorously until smooth. Add the whisked egg yolks to the food processor. Turn on the food processor to combine the mixture until a smooth dough forms. Add a splash of cold water if the dough seems too dry, or simply pulse a few times more to incorporate the dough more evenly.

Press the dough into a disc. Wrap the dough in plastic wrap, and chill for 2 hrs. or overnight.

Roll the dough onto a well-floured work surface until it reaches about ¼ inch thickness. Using a round 3-inch cookie cutter, cut out the cookie rounds, and place onto a parchment-lined baking pan. Leave about a 1-inch gap between each dough round.

Using a pastry wheel or pizza cutter, score the tops of each cookie dough round three times one direction, and three times the opposite direction to give it the crisscross look. Place the sheet into the fridge to firm the dough before baking.

Preheat an oven to 350°F.

Make an egg wash with one whole egg and one egg yolk along with a splash of whole milk or water. Whisk vigorously, and strain out any stringy bits. Brush the tops of each cookie dough round with the egg wash. Bake for 7 min then rotate, and bake for an additional 7-8 min or until the tops are golden.

Cool the cookies before serving. Store in an airtight container for up to two weeks or freeze the cookies either raw or cooked. Raw cookie dough will last in the freezer for up to three months.

These make a great companion for your tea or coffee time! Enjoy!