These simple shortbread cookies, also known as a Sable, are a make ahead holiday helper. The dough tucks into the freezer so that it’s at the ready when it’s time for baking. They gift graciously as well. Gift the frozen dough to a baking friend along with a jar of our Specialty Sugars. Or bake them, ready to eat. We are partial to Pumpkin Spice. For coffee lovers, try Vanilla Latte Sugar or Espresso Sugar. Any way you roll them, they’re a sweet treat!
Cook Time
15 minsRating
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Loading...| 2 sticks cold, unsalted butter cut into cubes | |
| ½ cup sugar | |
| ¼ cup powdered sugar | |
| ½ tsp sea salt | |
| 3 egg yolks | |
| 2 cups all-purpose flour | |
| 2 tsp Vanilla Puree | |
| ½ tsp Ground Vanilla Beans | |
| Pumpkin Spice Sugar (or any of our Specialty Sugars) for the edges | |
| Soom Dark Chocolate Tahini with Sea Salt for dunking, optional |
| 1. | Preheat oven to 350°F. |
| 2. | In a food processor, process the butter, sugars and salt until well combined and fluffy. Add the egg yolk and pulse to combine. |
| 3. | Add in the flour, Vanilla Puree, Ground Vanilla Beans and salt. Process until well combined and a dough forms. |
| 4. | Form into a log. At this point, you can refrigerate, freeze or proceed with baking. |
| 5. | Choose a finishing sugar to complete the cookies. Bake until golden brown about 8-10 minutes. |
| 6. | We love slathering these with Soom Dark Chocolate Tahini with Sea Salt. |
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