Classic Butter Sables
  • 2 cups all-purpose flour, sifted
  • Pinch of salt
  • 3/4 cup Confectioners' sugar
  • 1 1/4 stick butter, cut into small pieces
  • 2 egg yolks
  • 2 tsp vanilla extract
  • 2 egg whites, beaten to glaze
  1. Place all the ingredients into a food processor and pulse until the mixture comes away from the sides of the bowl in a soft dough.
  2. Preheat oven to 350 degrees. Grease or line 2 baking sheets with nonstick baking parchment.
  3. On a lightly floured work surface, roll out the dough to about 1/4 inch thick. Cut out round using a 2 inch cutter and lift onto the baking sheets. Brush the cookies very carefully with the beaten egg and chill for 30 minutes.
  4. Brush again with beaten egg, then mark with the back of a fork, across the cookie to make a pattern. Sprinkle with sugar. Bake for 15 minutes of until evenly golden. Transfer to wire rack to cool
  5. Store in an airtight container and eat within one week
I like to make thiese for gifts. Wrap up in pretty cellophane tied with a ribbon or in the decorated cellophane bags. This is one of the best "buttery" cookies I have made. However, I must admit that when I got the dough out of the food processor, I was really worried, because I couldn't see how on earth I was going to get it to stick together to roll it! Just takes a little of patience! Well worth it.