What You'll Need
These chestnut sablés are short, buttery, and not too sweet. This yields a lot of cookies, perfect for a cookie swap or holiday party, but you can cut it in half if you like — just beat the egg before adding half of it in step 3. For best results, use a baking scale and add your ingredients using the gram measurements listed here.
- In a medium size mixing bowl, combine all of the dry ingredients and set aside.
- In the bowl of a stand mixer, cream the butter and sugar, starting on low and increasing to medium. Mix until light and fluffy, approximately 3-5 minutes.
- Slowly beat in the egg until fully incorporated. Turn mixer off and scrape down the bowl.
- Add the dry ingredients. Mix on low until fully combined.
- Flatten dough into a square, about 2” thick and place on a parchment lined sheet pan. Chill dough overnight in the refrigerator.
- The following day, preheat oven to 350 degrees.
- Roll the dough on a floured surface to ¼” thick and use a 2" cookie cutter to cut out shapes. Alternatively, cut equal-sized rectangles or squares using a paring knife.
- Place cookies on parchment lined sheet pans and bake light golden brown, approximately 8-10 minutes.
- Cool to room temp. Serve immediately, or store in an airtight container for up to two days.
Serving Ideas: Dust with powdered sugar, lightly ice with a vanilla glaze, or use to sandwich your favorite jam.
Note: When rolling out the dough, the scraps can be re-used two times over. After that, discard any remaining dough scraps.