In french, sablé means “sand,” and that’s the texture you’re aiming for here. Avoid overworking the dough to prevent it from becoming tough. I love its light, crisp, and crumbly texture in tarts and on its own.
Recipe information
Yield
Make one 10-inch tart or about 1 dozen cookies
Ingredients
Preparation
Step 1
Combine the butter and 1/3 cup of the confectioners’ sugar on your work surface. Use your fingers to gently massage the butter into the sugar until well combined. Form into a mound with a well in the center.
Step 2
Put the yolk in the well and scrape the seeds from the vanilla bean on top. (Save the pod for another use.) Use your fingers to incorporate the yolk and vanilla into the butter.
Step 3
Sift the flours, salt, and remaining 2 tablespoons confectioners’ sugar over the butter mixture. Use your fingers to gradually draw the flour mixture into the butter mixture. Gently mix until combined and large clumps just begin to form. The dough should hold together if you squeeze some.
Step 4
Use the dough to make a tart crust as on page 209, or bake into cookies: Form the dough into a log. Wrap tightly in plastic wrap and refrigerate until firm or freeze for up to 1 month; if frozen, thaw overnight in the refrigerator before baking.
Step 5
Preheat the oven to 350°F.
Step 6
Cut the log into 1/4-inch-thick slices and arrange on an ungreased cookie sheet, spacing the rounds 1 inch apart. Bake until golden brown and crisp, about 10 minutes. Let cool completely on a wire rack.
