Chocolate Sables

makes about 24 cookies. These keep well for about 3 days when stored in an airtight container at room temperature.

I tend to like this sort of sifter. It really makes life easier.

For the dough:

1/2 cup + 2 tablespoons (75 g) powdered sugar

1 1/2 cups (200 g) all-purpose flour

1/3 cup (25 g) cocoa powder

1/4 teaspoon (pinch) salt

2 sticks (200 g) unsalted butter, softened to room temperature

1 large egg

For the sugar coating:

1 large egg

1/3 cup granulated sugar

1. Sift powdered sugar, flour, cocoa powder and salt into a medium bowl.

2. In a separate bowl, mash your butter and egg together until pretty well mixed.

3. Pour the dry ingredients over your wet ingredients and mix well. At first, it may not seem like it will mix, but keep working it, and it will.

4. Once you feel it is all reasonably mixed, scoop the dough onto some plastic wrap, and refrigerate it for at least 4 hours. The dough needs to firm up enough to be able to roll into a log.

5. Once cold, you can preheat the oven to 375 degrees F and start shaping it into a log. Roll into a 1.5 inch log on a lightly floured surface (to prevent sticking). It may require some muscle, since the dough is so cold.

6. Next up, we’ll need the egg in a small bowl, and the sugar on a piece of parchment, or a sheet pan, or a cutting board, or whatever you have that’s a flat surface.

7.  Quickly brush the log with egg all the way around, otherwise known as egg wash.

8. Roll the log in the sugar coating until completely covered.

9. Slice the cookies into 1/4 ” rounds. I like to roll the log over each time I slice, so that it doesn’t flatten on one side from the pressure of my knife.

10. Lay these out on a parchment lined baking sheet, spacing them about 1/2 inch apart.

11. Bake at 375 degrees F for about 9 minutes. Let cool for at least 15 minutes, so they get a chance to firm up. Enjoy!