Julia helped me paint the slice-and-bake sablé log (and our parchment) with egg yolk and green sugar sprinkles the next morning.
They have a fine, crunchy texture, not too crumbly, which makes them perfect for snacking.
However, these are tasty just as they are -- straight-up sablés with a green-sugar crust.
from Baking: From My Home to Yours, by Dorie Greenspan
- 2 sticks unsalted butter, at room temperature
- 1/2 cup sugar
- 1/4 cup confectioners' sugar
- 1/2 teaspoon salt, preferably fine sea salt
- 2 large egg yolks, at room temperature, plus 1 egg yolk for brushing
- 2 cups all-purpose flour
- sugar sprinkles, for decorating
Beat the butter on medium speed until nice and creamy, about 2 to 3 minutes. Add the salt and sugars, and continue to beat for 1 minute, until smooth and well-combined. With the mixer on low, beat in the two egg yolks until well-combined.
With mixer off, add flour all at once. To shield yourself from flying flour, lightly cover the top of the bowl with a cloth. Turn mixer on low for a few seconds to incorporate flour into dough. Remove towel and beat on low for 30 seconds, just until most of the flour is incorporated. If flour is still visible, work it into the batter with a spatula. Don't overwork dough. (Greenspan says the dough should feel like Play Doh. And she's right -- mine did.)
Form dough into a ball and divide into two pieces. Using plastic wrap to help you form the dough into a log shape, roll each half into a log about 9 inches long (mine was between 10 and 11 inches long). Wrap each in plastic wrap and refrigerate for at least 3 hours (I refrigerated mine overnight).
When ready to bake, preheat oven to 350 degrees. Line baking sheets with parchment paper.
Lightly beat one egg yolk in a small bowl. Brush one of the logs with the yolk and sprinkle the log with colored sugar.
Slice the log into 1/4 - to 1/2 - inch thick rounds (mine were about 1/3 - inch thick) and place on lined baking sheets. Bake only one sheet at a time for about 17 to 20 minutes, rotating the sheet halfway through the bake time. When ready, the sablés will be lightly golden around the edges and light-colored in the middle.
Allow cookies to cool on pan for one minute, then remove to cooling rack.
The cookie dough logs can be refrigerated for up to 3 days, or frozen for 2 months.
Note: For the lemon version, add the zest of 1 to 1 1/2 lemons to the granulated sugar. Pinch zest into sugar until fragrant. For the pecan variation, use only 1 1/2 cups flour. After the sugar is beaten into the butter, add in 1/2 cup finely ground pecans. Decorate the pecan version with ground pecans and sugar.