Double Chocolate Sable Cookies France Food

FRENCH SABLES

Steps:

• Cream the butter and sugar. Add egg yolk and vanilla and beat thoroughly. Combine flour and salt. Add to the butter mixture and blend until the dough is smooth. On a very lightly floured surface, shape the dough into cylinders about 1 to 2 inches in diameter. Wrap in waxed paper or plastic wrap and chill for at least an hour.
• Preheat oven to 350 degrees. Brush refrigerated logs with beaten egg and roll in crystalline sugar. With a sharp knife, slice the dough into rounds about 1/3-inch thick. Place 1-inch apart on a parchment covered baking sheet. Bake for about 10 minutes or until the cookies are slightly colored around the edges.

SABLE COOKIES

Steps:

• Preheat oven to 375 degrees F.
• Line baking sheet with parchment.
• In mixer cream together butter, sugar and salt. Add the eggs and blend well. In a large mixing bowl, sift together flour and baking powder. Add the flour mixture all at once to the butter mixture and stir until just blended.
• Turn the dough onto a lightly floured pan and pat it out to 3/4 inch to 1-inch thick. Cover with plastic wrap and chill thoroughly. Using dough in small amounts, roll cookie dough onto a floured work surface. Roll dough to desired thickness. Cut cookies with a heart shaped cookie cutter. Place cookies on prepared baking sheet about 2-inches apart. These cookies do not spread. Bake for 12 to 18 minutes depending on size. Cool on baking sheet.
• Melt white chocolate snaps, divide melted chocolate into thirds. Place black food coloring in 1/3, red in another 1/3, leaving 1 without food coloring. Take cookie and dip in white chocolate for a base. Place black and red chocolate into separate pastry bags. Design a heart on cookie with red white chocolate and pipe "I Love New York" on cookies with black chocolate.

DOUBLE CHOCOLATE SABLE COOKIES

Steps:

• Using a mixer or spatula, mix butter and confectioners sugar just until well combined. Add egg yolk and vanilla extract. Mix until well combined.
• Sift in flour, cocoa powder, salt, and baking soda to the butter mixture and mix with a spatula until well incorporated.
• Add the chopped chocolate and mix until well combined.
• If the dough is too sticky to handle, refrigerate the dough for 30 minutes. If not, you can skip this step.
• Press and shape the dough into a cylinder, about 1.5-inch/4 cm in diameter.
• Wrap in parchment paper or plastic wrap and chill in the refrigerator until firm, at least 2 hours.
• Preheat oven to 350°F/180°C and line two baking sheets with parchment papers.
• Slice the log into a 1/3-inch or about 8 mm thick with a sharp knife. Arrange the slices on the baking pan, spacing 1-inch apart.
• Bake for 12-15 minutes. Remove from the oven and let them cool on the pans for 5 minutes before transferring them to a cooling rack to cool completely.