Easy Maple Sablé Cookies

Name: Easy Maple Sablé Cookies
Yield: 15 servings
Cuisine: American
Ingredients: 70 grams ○Cake flour; 20 grams ○Almond flour; 1 small pinch ○Salt; 50 grams Unsalted Butter (unsalted cultured butter is best); 30 grams Maple Sugar; 1 tsp Heavy cream or coffee creamer

cookpad.japan @cookpad_jp

This is the cookie that I often make and it has a simple and comforting flavor.
I uploaded this since many people have asked me for the recipe.

Be careful not to let it over-bake to preserve the maple sugar flavor. Recipe by Gakochan

This is the cookie that I often make and it has a simple and comforting flavor.
I uploaded this since many people have asked me for the recipe.

Be careful not to let it over-bake to preserve the maple sugar flavor. Recipe by Gakochan

cookpad.japan @cookpad_jp

This is the cookie that I often make and it has a simple and comforting flavor.
I uploaded this since many people have asked me for the recipe.

Be careful not to let it over-bake to preserve the maple sugar flavor. Recipe by Gakochan

This is the cookie that I often make and it has a simple and comforting flavor.
I uploaded this since many people have asked me for the recipe.

Be careful not to let it over-bake to preserve the maple sugar flavor. Recipe by Gakochan

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Ingredients

15 servings

70 grams○Cake flour
20 grams○Almond flour
1 smallpinch ○Salt
50 gramsUnsalted Butter (unsalted cultured butter is best)
30 gramsMaple Sugar
1 tspHeavy cream or coffee creamer

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Steps

1

Combine the ingredients marked with ○ and sift at least twice.
2

Combine the butter and the maple sugar and cream with a hand mixer until it is white-ish and resembles mayonnaise (the picture is made with four times the ingredients).
3

Add the cream to Step 2, and once it's blended in, add the powder ingredients from Step 1. Mix with a cutting motion until the dough comes together.
4

Wrap in plastic wrap, and shape into a 18-20 cm long cylinder with a 3-4 cm radius.
5

Chill in the refrigerator for at least 3 hours. You can also store the dough at this stage in a freezer. Be careful as to not let the dough dry out (they last about two weeks in the freezer).
6

Shape the dough so that it is nice and round, and sprinkle on the crystal sugar. Cut to a thickness of about 1-1.5 cm.
7

Bake for 13-15 minutes in an oven preheated to 170°C (160°C if it is a gas oven). Adjust the baking time to your oven.
8

Done Store them in an air-tight container once they have cooled.
9

Because this recipe makes small portions, you can easily create variations for colorful cookies.