For 15 sablés, you'll need:

2 cups flour, sifted

3/4 cup sugar

1/2 cup butter

6 Tbsp semi-salted butter (I love the kind that comes from Normandy that has actual salt crystals in it)

4 egg yolks

3 tsp baking powder

1/2 tsp vanilla extract


 

Melt the butters and let them cool.

Whisk them with the sugar and vanilla until light and fluffy.

Add the egg yolks.

Add the flour and baking powder and mix with a wooden spoon. Do not overmix.

Cover and chill in the fridge for 2 to 3 hours.

The dough will need to relax a little before you can roll it with a pin so take it out of the fridge 15 mn prior to that.

On a dusted surface, roll out your dough and cut circles in it with a small glass. The dough must be a little more than half an inch thick. Don't use a big glass or cutter as the circles will spread a little as they cook.

Put them on a baking sheet and bake them at 350°F for 15 mn or a little more. Your sablés are cooked when golden on the edges and still quite white in the middle.

Let them cool on a wire rack before keeping them in an airtight box.

Those cookies are a great snack for children after school. Yes, our kids have what we call a "goûter" with fruit or juice and cookies or sometimes French toast in winter. Some of my dearest childhood memories are directly linked to that snack time.

You can also serve them with a fruit salad or "café gourmand" (see my article on what a French meal looks like).

I also like to use them as a crust for what ressembles an icebox cookie with whipped cream and fresh fruit. In that case, you can use two cookies for each guest or even make two huge cookies on two baking sheets with the ingredients listed above. Have fun and don't forget to Instagram me. I'd love to see what you've done with these.