log cookie | thebrookcook

I learned so many things from this recipe! My first lesson was to learn that the sablé, a simple shortbread cookie, is the French equivalent of the American chocolate chip cookie. The “icon.” Greenspan says that these cookies are really known for their fine texture (sablé means sandy)- “snappy around the edges, cakier in the center- its fresh butter flavor and, often, its bit of saltiness.” I HAD to try her version- what an irresistible description!! 🙂

Typically, the sugar and butter in cookie dough are mixed until light and fluffy. My next lesson was learning that in order to achieve the desired sandy texture in these cookies, the sugar and butter are mixed only until a smooth consistency is achieved (much less) so that air is not incorporated into the dough.

My third (most exciting!) lesson was learning how to achieve super-tight cookie logs! Greenspan includes her party-trick technique (with photos in the book) that I describe below to share with you. Worked perfectly. LOVE it!!

This recipe is from Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere by Dorie Greenspan. Delicious and pretty cookies- perfect for dessert, a snack, or with a cup of tea.

I’m sharing these with my friends for Fiesta Friday #60 at The Novice Gardener- Enjoy!!

Yield: about 36 cookies

For the Dough:

1/3 cup (67 grams) granulated sugar
2 moist, fragrant vanilla beans
2 sticks (8 oz; 226 grams) unsalted butter, at room temperature
1/3 cup (40 grams) confectioners’ sugar, sifted
1/2 tsp fine sea salt
1 large egg yolk
2 cups (272 grams) all-purpose flour

For the Edging:

1 large egg yolk
coarse sanding sugar or turbinado sugar

Put the granulated sugar in the bowl of a stand mixer fitted with the paddle attachment.
Cut the vanilla beans in half lengthwise and scrape the pulp over the sugar. (I save the pods in a jar filled with turbinado sugar to make vanilla sugar.) Using your fingertips, rub the vanilla pulp into the sugar until it’s fragrant.
Add the butter, confectioners’ sugar and salt to the bowl and 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.
Drop in the egg yolk and beat for 1 minute.
Add the flour all at once and pulse the mixer on and off to start incorporating it into the dough. Mix on low speed just until the flour has disappeared (or do this last little bit by hand with a flexible spatula).
Turn the dough out onto a work surface and divide it in half. Shape each half into a log about 9 inches long. (**Trick to get really tight logs (perfectly round and free of air pockets): Place a large sheet of parchment paper on the counter. Place the cookie log one-third in and parallel to one short edge. Fold the remaining two-thirds of the parchment paper over the log. Grab the bottom edge of the parchment with one hand and place a ruler on top of the overlaying parchment with the other hand. Wedge the ruler against the bottom of the log. Push the ruler under the log at the same time that you pull the bottom paper toward you. Don’t be afraid to aggressively push and pull- it will result in a firm log. Lift the paper off of the dough.**)
Wrap the logs in parchment and/or plastic wrap and refrigerate for at least 3 hours. (They can be wrapped airtight and put in the freezer for up to 2 months. Let the logs sit at room temperature for 10 minutes before cutting and baking; no need to fully defrost.) I place them in a wrapping paper tube in order to ensure that they keep their round shape in the refrigerator.
To Bake: Position the racks to divide the oven into thirds and preheat the oven to 350 degrees (on convection). Line two baking sheets with parchment paper or silicone baking mats.
Add a splash of cold water to the yolk and mix with a fork to blend. Brush each log with this egg wash and roll it in sanding sugar until it’s evenly coated.
Using a sturdy knife, trim the ends of the logs if they’re ragged, then cut the dough int 1/2-inch thick rounds. Place them on the baking sheets, about 2 inches apart.
Bake the cookies for 14 to 15 minutes (on convection) or for up to 18 to 22 minutes in a standard oven, rotating the pans from top to bottom and front to back at the midway point. The cookies are baked when they are brown around the edges and golden on the bottom.
Carefully transfer them to a cooling rack and cool to room temperature. These cookies really shouldn’t be eaten warm; they need time to cool so that their texture will set properly. The cookies will keep in an airtight container for about one week.

Variations:

Lemon Sablés: Rub the grated zest of 1 1/2 lemons into the sugar with the vanilla bean.
Orange Sablés: Rub the grated zest of 1 orange into the sugar with the vanilla bean.
Nut Sablés: Lightly toast 1/2 cup hazelnuts (skin them while they are still warm), almonds, pistachios, or other nuts, finely chop them and mix them into the dough once the flour is incorporated.