Checkerboard Sablé (Shortbread) Cookies

Name: Checkerboard Sablé (Shortbread) Cookies
Total time: 5400 s
Yield: Approx 40 cookies, depending on size
Cuisine: American
Ingredients: 1/2 pound unsalted butter, at room temperature; 1/2 cup sugar; Pinch salt; 1 egg yolk, reserve the egg white to assemble checkerboard cookies; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 10 tablespoons unsalted butter, at room temperature; 3/4 cup sugar; 1/4 teaspoon salt; 1 egg; 1/2 teaspoon baking soda; 2 tablespoons milk; 2 cups all-purpose flour; 1/2 cup cocoa powder

Ricardo @tallcook

Manhattan, New York, United States

These cookies take time to make and they taste like any other butter cookie, but they look festive and will impress your guests. The two sablé doughs can be baked by themselves, and you can moisten them with egg white and roll them in coarse sugar, cinnamon sugar, chopped nuts, shredded coconut, etc.

Ricardo @tallcook

Manhattan, New York, United States

Saved

Ingredients

1 hour 30 minutes plus chilling time

Approx 40 cookies, depending on size

Vanilla Sablé Dough
1/2 poundunsalted butter, at room temperature
1/2 cupsugar
Pinchsalt
1egg yolk, reserve the egg white to assemble checkerboard cookies
1 teaspoonvanilla extract
2 cupsall-purpose flour
Chocolate Sablé Dough
10 tablespoonsunsalted butter, at room temperature
3/4 cupsugar
1/4 teaspoonsalt
1egg
1/2 teaspoonbaking soda
2 tablespoonsmilk
2 cupsall-purpose flour
1/2 cupcocoa powder

Saved

Steps

1 hour 30 minutes plus chilling time

1

For the vanilla sablé dough, beat butter with sugar and salt until very light, about 5 minutes on medium speed. Beat in yolk and vanilla extract.
2

Remove it from mixer: sift over and stir in flour.
3

Divide though in half and shape each into an 8-inch long cylinder, forming it in a sheet of parchment paper. Chill until firm.
4

For the chocolate sablé dough, beat butter with sugar and salt until very light, about 5 minutes on medium speed. Beat in egg beating until smooth. Mix baking soda with milk and add to creamed mixture.
5

Remove from mixer and sift over and stir in flour and cocoa.
6

Divide dough in half and shape each into an 8-inch long cylinder, forming it in a sheet of parchment paper. Chill until firm.
7

Take a cylinder of each sablé and slice in 8 equal discs. Roll discs into cylinders using slightly wet hands. Assemble checkerboard log using the beaten reserved egg white or water.
8

Continue to form 4x4, 2x2, or 1x2 logs. Compress slightly. Wrap in the parchment paper and chill for several hours. Repeat with the remaining two logs, or keep them tightly wrapped in the freezer to assemble another time.
9

Preheat oven to 325F. Slice 1/4-inch thick cookies and place on a cookie sheet lined with parchment paper.
10

The cookie sheet would look like this, depending on whether they are made 4x4, 2x2, or 1x2.
11

Bake from 15 to 18 minutes.