The recipe you requested:

Sables (French Butter Cookies) #434097

by BecR

posted on August 03, 2010

Sables, also known as a French Butter Cookie or Breton Biscuit, is a classic French cookie originating in Normandy France. The name 'Sables' is French for "sand", which refers to the sandy texture of this delicate and crumbly shortbread-like cookie. The traditional shape is round with fluted edges and the tops of the cookies are usually brushed with an egg wash to give them a shiny appearance. The finishing touch, which makes them instantly recognizable, is to score a criss-cross pattern on the top of each cookie. The flavor of French Butter Cookies is dependent on the quality of your ingredients, especially the butter and vanilla extract. Butter is what gives these cookies their wonderful flavor so use the best you can afford. There are also many European-style butters on the market today which you may want to try as their flavors and textures are wonderful. Butter in the States is graded according to flavor, color, texture, aroma and body and one easy way to tell the quality of the butter is by the letter code or numerical number listed on the butter's package. The highest grade is AA (93 score), then A (92 score), followed by B (90 score). I know that buying vanilla extract can also be a challenge as there are so many choices. The first thing to do is to make sure that it is labeled "pure". The best I have found, although it is quite expensive, is Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract or Vanilla Paste that can be found in specialty food stores and by mail order. If your budget doesn't allow this expenditure or you cannot find it, don't worry, there are quality brands to be found in your local grocery store. Just stay away from the ones labeled "imitation" vanilla extracts as they are made with synthetic vanilla (from glycoside found in the sapwood of certain conifers or from coal extracts) and leave a bitter aftertaste. These cookies are delicious plain, but they can also be flavored with ground nuts or zests and they can even be sandwiched together with jam or preserves, chocolate ganache, or lemon curd. Preparation includes chill time. Slightly adapted from Joy of Baking.com and Paris Sweets.