Rosemary Sablé Cookies
These shortbread-like cookies are buttery and crumbly and not too sweet. They pair beautifully with tea.
Servings: 12
Calories: 278kcal
Equipment
- bowls
Ingredients
- ½ cup granulated sugar
- zest of 1 lemon
- 1 cup butter unsalted and at room temperature
- ½ teaspoon fine sea salt
- 2 egg yolks at room temperature
- 2 cups all-purpose flour
- 2 tablespoons finely chopped rosemary
- ⅓ cup toasted pine nuts
Instructions
- Add the sugar and lemon zest to a bowl and mix well with your fingers.1/2 cup granulated sugar, zest of 1 lemon
- In a stand mixer fitted with the paddle attachment (or in a large bowl), mix the butter on low speed until smooth and creamy, about 1 minute. Add the sugar to the mixer and beat until smooth and velvety (about 1 minute).1 cup butter
- Add the salt and the egg yolks, one at a time, mixing on low speed after each one. Still on low speed, add the flour, mixing until just combined (don't overmix, the dough should be clumpy and soft).1/2 teaspoon fine sea salt, 2 egg yolks, 2 cups all-purpose flour
- Remove bowl from stand mixer and stir in rosemary and pine nuts until evenly distributed.2 tablespoons finely chopped rosemary, 1/3 cup toasted pine nuts
- Turn the dough out onto a piece of plastic wrap on the counter and knead it gently a few times. Divide it in half and shape each half into a 9-inch log, about 1 1/2 inches wide. Wrap the logs in plastic wrap and refrigerate for 2-3 hours (can also freeze at this point for about 2 months).
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper or silicone baking liners. Using a sharp knife, slice the log into 1/2-inch-thick rounds. Put them on the baking sheets, leaving about 2 inches between each round.
- Bake cookies until golden and brown around the edges, about 18-22 minutes, changing the position of the baking sheets halfway through. Let cool on the sheets for a couple of minutes and then carefully transfer to a wire rack to finish cooling.
Notes
** Note: If you want to get really fancy, roll the sabel log in a little sugar and crushed nuts and/or rosemary before baking to make the edges stand out.
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Nutrition
Calories: 278kcal | Carbohydrates: 25g | Protein: 3g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 221mg | Potassium: 53mg | Fiber: 1g | Sugar: 9g | Vitamin A: 517IU | Vitamin C: 0.03mg | Calcium: 12mg | Iron: 1mg