Sables, France’s version of butter cookies, mean sand in French and refer to the sandy texture of the cookie. Like a North American peanut butter cookie, sables are usually stamped with a crosshatched pattern. To dress things up, and to honour their name, we’ve kept their surfaces smooth and edged them with sanding sugar.
Prop styling Mari Loewen. Recipe & food styling Marisa Curatolo. Photography Cory Aronec.

Prop styling Mari Loewen. Recipe & food styling Marisa Curatolo. Photography Cory Aronec.

  • Duration
  • Cook Time
  • Prep Time
  • 24Servings

Ingredients

  • 2 1/2 cups all-purpose flour, sifted
  • 1 teaspoon salt
  • 1/2 pound unsalted butter, softened
  • 1 cup sugar
  • 1 egg
  • 2 teaspoons vanilla
  • 1/4 cup sanding sugar

Preparation

In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In another bowl, whisk together flour and salt. Stir into egg mixture; mix well. Divide dough into 2 2-inch logs. Wrap in plastic wrap and chill 1 hour.

Preheat oven to 350°F. Roll logs into sanding sugar and cut into 1/2-inch thick slices. Place on parchment-lined baking sheet.

Bake cookies 10 to 12 minutes, or until golden brown. Let pan cool on rack.