I admit to being a Normandy chauviniste which means that when something is delicious in Normandy, it is the most delicious in the world.
The Best Sablé in Normandy
While doing research in Normandy, I discovered the very best, most tender sablés in a patisserie in a small town called Caumont l’Eventé. It was by chance that I found them – I’d been driving in the region for hours and I was starving, so I pulled over, ran into the patisserie, bought the sablés, and took off. I opened the bag as I drove and ate a sablé. I looked in the rearview, hit the brakes, did a U-turn. That taste, that tenderness, that pure butteriness was the answer to my desires.
When I got back to the patisserie it was closed, and there was no way to rouse anyone, so I copied down the phone number and called the next day. The rest of the story is in FRENCH FARMHOUSE.
Where Does the Sable Come From?
Since I had this perfect sablé in Normandy, I did some research that convinced me the cookie was a Norman specialty. It is. But it is also a Breton specialty, and renowned in the Loire Valley too. So, I leave it to the true chauvinists to fight over which origin is the true one.
Anywhere…North of Lyon
My suspicion? All origins are the true one. The buttery, tender, “sand cookie” is from everywhere north of Lyon, any region that traditionally used butter as the basis of its patisserie. One story goes that chef François Vatel, who worked for the Prince of Condé and was head chef at the Chateau de Chantilly, purportedly served a variety of tiny butter cookies at the Prince’s quarters in Paris, and they became famous there.
Truly the Best
The ones I’m about to offer you truly are the best, regardless of regional origin. How can I say that? I’ve been sampling sables throughout France for longer than you want to know. I still try them wherever I go; these remain the best.
Versatile But Especially Good with Fruit
These are a year-round recipe, but I like to make them now because they are perfect with summer fruits, fresh or lightly cooked. You can also make “cookie sandwiches” by spreading a sablé with lemon curd, ganache, a homemade jelly, and topping it with another sablé.
The recipe makes many. I freeze half the dough once I’ve rolled it into logs then bake them as I need or want them. Instant, and delicious, cookies.
SAND COOKIES FROM NORMANDY - LES SABLES DE NORMANDIE
- 1½ cups plus 2 tablespoons; 13 ounces;400g unsalted butter, at room temperature
- 1 cup plus 2 tablespoons; 140g 140g vanilla confectioner’s sugar
- 1 large egg lightly beaten
- 3-3/4 cups;500g all-purpose flour
- 1/2 teaspoon fine sea salt
- ½ teaspoon baking powder
For rolling the sablés:
- ½ cup;100 g vanilla sugar
- In a large bowl or the bowl of an electric mixer, using the paddle attachment, mix the butter until it is soft and pale yellow. Add the confectioners’ sugar and mix well. Add the egg and mix until it is blended.
- Sift the flour, the salt and the baking powder onto a piece of parchment paper and add to the butter and sugar mixture and mix well. Turn the dough out onto a lightly floured surface and divide it into six pieces. Roll each piece into a log that measures 1-inch (2.5cm) in diameter. Sprinkle the vanilla sugar on a flat work surface, and roll each log in the sugar to coat it evenly. Wrap and refrigerate for at least 2 hours and up to 24 hours.
- Preheat the oven to 425 F (220 C). Line two baking sheets with parchment paper.
- Cut the logs into 1/4-inch (.75 cm) thick rounds, and set them on the prepared baking sheet, leaving about ½-inch between each sablé. Bake in the center of the oven until they are golden at the edges, 7 to 8 minutes. Remove from the oven and transfer them to wire racks to cool. Repeat with the remaining dough.
4 thoughts on “The Very Best And Butteriest Cookie”
I’m confused — in the video, Susan states there’s no baking powder in the recipe to burn the tongue, yet the printed recipe instructions include 1/2 tsp baking powder. Similarly, the video includes vanilla extract, but not the printed recipe.
Adele, I totally understand! Good grief, of course there is a tiny touch of baking powder in the sables, not enough to make your tongue burn, and that was simply my mistake in the video. It happens, but only because of the thousands of recipes I’ve tested and p ublished. Not an excuse, but the only one I can think of! The vanilla extract is optional – I will add it to the recipe as such. It’s there in case people don’t have vanilla sugar or want an extra vanilla hit. Thanks for pointing these out!
These are amazing! I made them to go with an extremely delicous nectarine sorbet from David Lebovitz’s The Perfect Scoop. Dessert was a big hit last night. Very happy to have a supply of these in my freezer, ready to bake.
Cynthia! I”m so glad you love them as much as I do, and they’re so easy to make and store. David’s a great friend; you’ve got a winning combo!