Sables....these delicate French butter cookies really need no introduction. The word 'sables' means sand, referring to the sandy and crumbly texture of this shortbread cookie. I needed no special occassion to try this cookie out. I baked these just because. Trust me when I say you don't NEED a reason to bake these, they are pure indulgence. The melt in you mouth texture is achieved through ginormous amounts of butter and shortening used in the recipe. So if you're counting calories, look away now. FAST. However, if you're like me (I really should be watching the calories but hey, you only live once right!), then run to the pantry and get your baking gloves out.
This recipe uses simple ingredients but the end result is sophisticated and stylish. Don't be put off by the amount of shortening or butter in this recipe as the end result is so light and airy, you won't be satisified with just one. But maybe that's a bad thing! Pour yourself a cup of coffee and enjoy these little pieces of heaven.
A little note about this recipe. Once the cookie batter is done, the colour will be a very light brown. Don't be tempted to add more cocoa as this will make the cookies very bitter. I learnt this the hard way with my first batch. Oh, and use the best Dutch processed cocoa you have to get that deep, intense chocolate flavor.
3 1/2 ounces vegetable shortening
2 ounces butter
6 tbs sugar
1 tsp vanilla extract
3 tbs milk
1 cup all purpose flour
3 tbs cocoa powder
Preheat rhe oven to 180 degrees centigrade. Combine shortening and butter at room temperature. Add sugar and using the paddle attachment of your stand mixer, beat mixture for at least 10 minutes. Add egg and beat for 1 minute. Add vanilla extract and milk. Combine the dry ingredients and add to mixture.
Pipe cookie batter using an extra large star tip onto a greased baking sheet. Bake for 10-12 minutes. It's difficult to tell when the cookies are done as they are still soft to the touch when done but bake more whilst cooling on the rack so avoid overbaking in the oven. Cool on the baking sheet for 2 minutes before transferring onto a wire rack.
Recipe adapted from bigFatcook.