Sables (Norman Sugar Cookies)

"A classic sugar cookie found throughout Normandy, sometimes called a galette or petit beurre. Serve with fruit desserts."
photo by twissis photo by twissis
photo by twissis
Ready In:
1hr 45mins
12 large cookies




  • Sift the flour and the sugar into a large bowl and add the butter, bit by but, mixing with an electric mixer or by hand.
  • Continue mixing until the dough takes on a sandy consistency.
  • Add four of the egg yolks, one by one, the salt and the vanilla, continuing to mix.
  • Form the dough into a ball, wrap in plastic, and refrigerate for at least an hour.
  • Pre-heat the oven to 350 degrees.
  • Roll out the dough to a thickness of 1/4".
  • With a cookie or biscuit cutter (or a small glass) cut out two inch circles and place on a lightly buttered cookie sheet.
  • Mix the remaining egg yolk with the milk and, with a pastry brush, coat the top of each cookie.
  • With the tip of a small knife, score 6 or 7 stripes on each cookie.
  • Bake for 15 minutes or until lightly browned.
  • Remove from oven, cool on a rack and store in an airtight container.

Questions & Replies

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  1. These are an elegant eggy cookie that needs to be worked quickly & kept chilled. I found the ones that were cut later a I went through the dough were not as texturally pleasing. Next time I'll use the old pastry cutter to cut in the dough to avoid any heat from machines. I will make again but break the dough into three disks (cutting one at a time) & keep a chilled plate to put my cutouts on to keep them chilled until baking. Their taste is wonderful! Thank you Chef Kate for a recipe that is worth the effort.
  2. Thanks for a great base recipe! I was looking for a plain sable I could add flavors to - this time I tried a tablespoon of miso paste, and it was great! I can't wait to try more.
  3. Oh my, Little Sis - These cookies are so impossibly yummy! Almost a shortbread texture w/the perfect sweetness. I got an unexpected yield of 20 cookies using my 2-in cookie cutter & they were perfectly done & turning golden in the exact time given. I did have a prob w/the dough being too dry & had to add 4 tbsp of milk to get it to a rollable consistency. It clearly did not hurt as they are just TDF! I'm so glad I got to tag this recipe & thx for posting it for us. HITYL?


<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
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