corn sables are golden yellow, buttery, sandy and not-too-sweet – aka the perfect “february” cookie!
My February cookie?
January is all sorts of good intentions, right? Which often translates to denial.
But by February I’m kind of over it. Meaning, I’m still about the good intentions but not so much the denial.
Which is why I love sables. Sables – aka Breton biscuits – originated in Normandy, France and translates in English to “sand”. This refers to the sandy, crumbly texture of these delicious cookies. They are neither too sweet nor too rich, and perfect for satisfying that need for a little something – while mitigating (most of) the guilt.
There are many variations on this cookie but I am completely smitten with these corn sables from Dorie Greenspan. Yes, CORN! You know how much I love it. Even more because this recipe uses a whopping 2 cups of corn flour, of which I had plenty left over from that Milk Bar recipe.
Aside from the corn flour, the ingredient list is as short and sweet as the recipe – sugar, butter, eggs and flour. The dough rolls out like a dream (especially if you use my fave technique), and yields a bunch. So you’ll have a nice generous stash to get you through these final gray months of winter.
Speaking of – the corn flour also yields cookies of the most warm and lovely color, making them the perfect antidote to the bleak view outside my window right about now.
Take THAT, February.
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from Dorie Greenspan
1/2 cup + 2 tablespoons granulated sugar
10 tablespoons (2 1/4 sticks) unsalted butter, at room temperature
1 large egg + 1 large egg yolk, at room temperature
2 cups corn flour
1 3/4 cups all purpose flour
Beat the butter and sugar till light and fluffy – about 2 minutes. Add the egg and egg yolk and beat for another 2 minutes. Scrape down the sides. Add both flours and beat on low till just combined.
Divide the dough in half and roll each half between 2 sheets of parchment paper to a 1/4″ thickness. Refrigerate for 30 minutes or freeze for up to 3 months (if frozen, let sit out for about 30 minutes at room temperature before continuing).
Pre-heat the oven to 350 degrees; grab 3 baking sheets. Using a glass or a 2″ cookie cutter, cut out rounds from each sheet of dough. You can re-use the parchment sheets to place on your baking sheets. Place the rounds 1/2″ apart and keep re-rolling the dough scraps till you’ve used them all up.
Bake the cookies for 12 – 15 minutes or till golden brown around the edges. Transfer immediately to a wire rack to cool completely.
This delicious recipe brought to you by Sheri Silver
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