Prep 1 hr 30 mins
Cook 15 mins
Flaky, buttery sables are warmly accented with a touch of cinnamon and rich coffee filling. Enjoy these tradition treats with simple Café au Lait or a celebratory brandied Café Napoleon.
- 2 cups all-purpose flour
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon baking powder
- 10 tablespoons butter
- 1⁄2 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 egg white
- 2 teaspoons water
- 1 1⁄2 cups powdered sugar
- 2 teaspoons instant espresso powder
- 1⁄2 teaspoon vanilla extract
- 2 teaspoons milk
- In a medium bowl mix the flour, cinnamon, and baking powder and set aside.
- In large mixing bowl, cream the butter and sugar together until smooth. Add the egg and vanilla extract and mix in the dry ingredients until a smooth dough forms.
- Form the dough into a disk shape or 2-inch diameter log. Wrap the dough in plastic wrap and chill for 1 hour.
- Preheat the oven to 350°F
- Prepare the egg wash by beating together the egg white and 2 teaspoons of water.
- To make the espresso cream filling, mix together the powdered sugar, espresso powder, vanilla, and milk until all the ingredients are wet.
- Beat the filling on high speed for 90 seconds, adding ½ teaspoon of milk at a time, if necessary, to achieve a thick frosting consistency.
- Roll out the disk of dough to 1/4-inch thickness, and cut out the sables using a 2-inch fluted cookie cutter.
- If using a log of cookie dough, slice it crosswise into 1/4-inch thick coins.
- Brush the sables with the egg wash, and bake on a parchment lined baking sheet for 15 minutes, or until they are lightly browned around the edges.
- Cool the sables for 2 minutes on the cookie sheet and then transfer to a wire rack to cool completely before filling with espresso cream.