Chocolate, Amaretti and Orange Pudding (Bonet Piemontese)
10
min
Easy
Salted Butter Sablé Cookies
The word sablé in French means “sandy,” recalling the crumbly texture of this aristocratic cookie. Delicious, crunchy, and slightly salty—one leads to another, and no one can resist.
- Difficulty
- Easy
- Prep Time
- 40 min
- Cook Time
- 15 min
- Servings
- 6 people
Ingredients
- Pure Vanillin (Box of 50 Double Sachets), 1 bag
- Cream of Tartar (1 kg Bag), 5 g
- Vanilla powdered sugar (250 g box), 140 g
- salted butter, 220 g
- egg yolks, 3
- flour 00, 290 g
Method
In a bowl, combine the butter and powdered sugar until creamy. Add the egg yolks, flour, and cream of tartar, then knead until a smooth dough forms.
Wrap the dough in plastic wrap and let it rest in the refrigerator for about 2 hours.
Once chilled, roll it out with a rolling pin to a thickness of about 4 mm. Cut out the cookies using cookie cutters.
Place them on a greased and floured baking tray and bake at 180 °C (350 °F) for 15 minutes.
Wrap the dough in plastic wrap and let it rest in the refrigerator for about 2 hours.
Once chilled, roll it out with a rolling pin to a thickness of about 4 mm. Cut out the cookies using cookie cutters.
Place them on a greased and floured baking tray and bake at 180 °C (350 °F) for 15 minutes.
