Description
Makes 2 dozen sable cookies.
Ingredients
Units
Scale
- 1/2 cup (113 g) unsalted butter, room temperature
- 1/2 cup (53 g) powdered sugar
- 1 tsp earl grey tea
- 1/4 tsp kosher salt
- 1 tbsp (15 g) heavy cream
- 1 tsp vanilla extract
- 1 3/4 cups plus 2 tsp (215 g) all purpose flour
- sprinkles (optional)
Instructions
- Add butter, powdered sugar, Earl grey and salt to a mixing bowl and mix for 2 minutes, until well combined. Add heavy cream and vanilla and mix for an additional minute. Add flour and mix until the flour is just combined. Split the dough in half and roll each portion into a 6-inch log. Wrap each log in plastic wrap and freeze for 1 hour.
- Preheat oven to 325°F and line a baking sheet tray with parchment paper or a silicone mat.
- Spread the sprinkles out on a plate. Unwrap the frozen dough and use a damp hand to very lightly dampen the dough so the sprinkles stick to it. Roll the dampened dough over the sprinkles, pressing down quite hard so the sprinkles stick well. Once the log is covered, slice the dough into 1/2-inch thick slices. Repeat with the second log.
- Place the cookies on the prepared baking sheet tray about 1 inch apart and bake for 12-14 minutes, or until the edges just start to brown. Cool the cookies on the pan and then cool completely on a rack. They can keep in an airtight container for up to a week!
- Category: Dessert
- Cuisine: French
