Cardamom is used everywhere from India to Scandinavia, and I love what the fragrant spice does for these classic French shortbread cookies. Though not traditional, the addition of cornstarch guarantees the delicate, crumbly texture for which the cookies are named (sablé translates as “sand”). Because sablés need time to chill before being baked, they make wonderful icebox cookies and are easy to keep in the fridge or the freezer and you can slice and bake as needed. They make an easy but distinctive finish to a meal, and are a nice accessory for a lonely scoop of ice cream or sorbet. If you like, instead of forming the dough into logs, roll out the dough after chilling and cut out rounds, then baked as directed. Cardamom loses its fragrance quickly, so make sure your ground cardamom is fresh.
Recipe information
Yield
makes about 2 1/2 dozen cookies
Ingredients
Preparation
Step 1
Using the paddle attachment of your stand mixer, combine the butter, sugar, and cardamom on medium-high speed. Add the cornstarch and salt and mix to blend. Add the flour and mix on low just until combined. Divide the dough into 2 logs, about 2 inches in diameter, and wrap each tightly in plastic wrap. Chill for at least 1 hour, or until the dough is firm.
Step 2
When ready to bake, preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
Step 3
Slice the logs crosswise into 1/4-inch-thick coins and place on the prepared baking sheets. Bake for 12 to 15 minutes, or until the sablés are lightly browned around the edges. Let cool for a couple of minutes on the sheets, then transfer to a wire rack to cool completely. The cookies will keep for about a week in an airtight container.
