Pistachio Sablé Cookies

Sablé cookies are French shortbread cookies. Their texture is crumbly and sandy (sablé means sandy in French) and they are wonderfully light and delicate. Not overly sweet, these cookies are good for anybody who is looking for a more adult-ish cookie.

The ingredients are simple and few (no raising agents here), so make sure you use the best of the best for maximum enjoyment and flavor.

INGREDIENTS:

  • 280 g ( 2 1/4 C ) all-purpose flour

  • 1/2 tsp. salt

  • 112 g ( 1 C ) confectioner/ powder sugar, sifted (organic, vegan-friendly)

  • 200 g (1 C ) granulated sugar (organic, vegan-friendly)

  • 227 g ( 1 C ) vegan butter, softened ( I used unsalted for this recipe, I think you can get away with either )

  • 60 g ( 1/2 C ) + 15 g ( 2 T ) roasted pistachios ( divided ), finely chopped

  • 1 tsp. vanilla extract

  • 1/4 tsp. almond extract

You Will Need

  • One large bowl

  • Scale (if measuring ingredients- which you should )

  • Hand or stand mixer

  • Knife or food processor

  • Sifter/ strainer/ or sieve

  • Cookie sheet

  • Parchment paper or Silpat

  • Plastic wrap

Prep

  • Chop (with knife or food processor) pistachios

  • Sift powder sugar




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perfectly imperfect

I chilled my dough for 40 minutes and rolled it in a log. Since the dough has some softness to it, it’s hard to get it to form a perfectly round cylinder. If you want that perfectly round look, either chill it longer ( 2 hours would probably do the trick) or use a round cookie cutter. Me, I couldn’t be bothered.

DIRECTIONS:

Preheat oven to 350°

  1. In your bowl, beat softened butter with your mixer on medium-high speed until soft- 1 minute.

  2. Add sifted confectioner sugar, granulated sugar, salt, and extracts- continue to mix on medium-high for 2 more minutes.

  3. Sift in the flour and mix on low until flour starts to incorporate, then turn up to medium-high until a dough starts to form. The dough will be a little like that of a rolled sugar cookie dough, but softer and more pliable.

  4. Add in chopped pistachios, reserving about 2 tablespoons for the tops of the cookies. Mix again on medium-high, just until the nuts are incorporated- 15- 20 seconds.

  5. Place the bowl of dough in the refrigerator for 20- 30 minutes to let chill and firm.

  6. Once chilled, turn the dough out onto a smooth surface or a sheet of plastic wrap. Press the dough with your hands to form a ball, then divide into two pieces.

  7. Roll both dough pieces into logs that measure about 2 inches x 8 inches (just eyeball it)- I like to use the sheet of plastic wrap to roll the dough, but if you’re anti-plastic, you don’t have to.

  8. Once you have your logs of dough, press the granulated sugar lightly into the dough until the outside surface is covered.

  9. Roll in plastic wrap and place back in the refrigerator for another 20-30 minutes.

  10. Place chilled dough on a cutting board and cut 1/2” slices- if the dough breaks a bit, just gently press it back into place.

  11. Place the rounds on a cookie sheet, about 2 inches apart then lightly sprinkle the tops with the reserved pistachios. Gently press the nuts into the dough.

  12. Bake cookies on the middle rack of the oven for 14- 16 minutes or until the sides and bottoms are slightly golden (besides that, you don’t get much color).

  13. Remove cookies from the oven and let cool for about 10 minutes, then move to a cooling rack to cool further- another 10 - 20 minutes.

  14. Enjoy!

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plate em’

These cookies are light and delicate, perfect for afternoon tea.

I hope you give this recipe a try. If you do, let me know what you think in the comments below!