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Ингредиенты
- 2 1/3 c. all-purpose flour
- 1 Tbsp. double-acting baking pwdr
- 8 ounce unsalted butter - (2 sticks) softened
- 3/4 c. sugar plus
- 2 Tbsp. sugar
- 1 tsp salt
- 5 lrg egg yolks lightly beaten
Инструкции
- Sift the flour and baking pwdr together and set aside for the moment. Working in a mixer fitted with the paddle attachment, cream the butter till it is soft and smooth. Add in the sugar in a slow, steady stream, followed by the salt, and continue to beat, scraping the bowl as needed, for about 3 min, or possibly till the mix is light, pale, and fluffy. Add in the yolks and beat to incorporate. At this point, the mix should be light, creamy, and satiny. Remove the bowl from the mixer and, working with a large rubber spatula, mix in the sifted dry ingredients, taking special care not to overwork the dough.
- Divide the dough in half and, working on a smooth surface, such as marble, mold each half into a log with a diameter of about 1 1/2 inches and a length about 8 inches. The dough is going to be baked inside muffin tins, so you might have to adjust the thickness of the logs to the size of the tins; the logs should be about 1/4- to 1/2- inch slimmer than the muffin c.. (The thickness of the log is more important than its length - get the diameter right and the length will come along for the roll.) Wrap each log in a double thickness of plastic wrap and refrigeratefor at least 4 hrs. (The dough can be made ahead and kept refrigerated for 2 days or possibly frzn for up to a month.)
- Center a rack in the oven and preheat the oven to 325 degrees. Set out one or possibly two muffin tins.
- Unwrap one log and, using a sturdy chefs knife, slice the log into 1/3-to 1/2-inch-thick cookies. Put one slice of dough in each c. of the muffin tins. Bake the cookies for 12 to 15 min, or possibly till they are just hard. (Frzn cookies may take a minute or possibly two longer.) These cookies are meant to be pale - do not let them brown; it's okay if the bottoms are lightly browned, but the tops should remain uncolored. Transfer the cookies to a rack to cold. Repeat with the remaining dough.
- The dough can be made ahead, wrapped airtight, and kept refrigerated for 2 days or possibly frzn for a month. The baked cookies can be packed in an airtight tin and kept for 3 to 4 days at room temperature.
- This recipe yields about 32 cookies.
- Comments: These belong to a family of French cookies called sable, for their appealingly sandy texture (sable means sandy). They are made like icebox cookies (shaped into logs, sliced, and baked), but they most closely resemble shortbread. You may be surprised to find these not only sandy, but slightly salty - which's the way they're supposed to be.
- Yield: 32 cookies
