Car­damom Sablés

Western Living - - FOOD -

Sweet, but­tery sablés are sim­i­lar to short­bread, made slightly stur­dier by the ad­di­tion of egg yolk. Think of them as a blank can­vas—car­damom adds a sub­tle flo­ral flavour, but you could add cit­rus zest, dried or chopped can­died gin­ger, roughly chopped nuts or cho­co­late in­stead—or swap ½ cup of the flour for co­coa to make cho­co­late sablés. The dough can be baked right away or chilled and sliced; these are a per­fect can­di­date for stash­ing away in the fridge for those hol­i­day cookie emer­gen­cies.

1 cup but­ter, at room tem­per­a­ture ¾ cup sugar ¼ tsp salt 2 large egg yolks 2 cups all-pur­pose flour ½ tsp ground car­damom

1. Pre­heat oven to 350˚ F, or hold off if you’re not ready to bake yet.

2. In a large bowl, beat but­ter, sugar and salt un­til pale and fluff y; add egg yolks and beat again un­til com­bined. Add flour and car­damom and beat or stir by hand just un­til dough comes to­gether.

3. If you like, shape dough into a log, wrap in parch­ment and re­frig­er­ate for an hour or up to a week (or freeze for up to 4 months). If you want to bake them right away, roll dough into 1-inch balls, place on a parch­ment-lined bak­ing sheet and press with a cookie stamp, bot­tom of a glass or tines of a fork to flat­ten. ( You may have to dip them in flour first to pre­vent stick­ing.) Bake in pre­heated oven for 12 min­utes, or un­til pale golden and set, then trans­fer to a wire rack to cool. ( To bake re­frig­er­ated dough, slice and bake as di­rected, press­ing each slice with a cookie stamp if you want a pat­tern.) Makes about 1½ dozen cook­ies.

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