Sablé cookies are French-style shortbread sweet treats that are very popular in Bretagne (Northwest part of France). Ideally, I make them with good quality yellow butter from Normandy and a hint of sea salt.
This time, I had a large bag of dried Calimyrna figs and flavored the sandy cookie dough with them. You could use whatever dried fruit you prefer. The cookies are mildly sweet and go wonderful with tea.
1. Info for Fig Sablé Cookie Recipe
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 14
- Calories: unavailable
2. Ingredients for Fig Sablé Cookie Recipe
- 1 egg yolk
- 1 teaspoon pure vanilla extract
- 2 drops pure almond extract
- 8 tablespoons unsalted quality butter, at room temperature
- 1¼ cups all-purpose flour
- 1½ teaspoons baking powder
- ⅛ teaspoon sea salt
- 1¾ ounces almond paste
- 4 dried Calimyrna figs, stemmed and diced
3. Directions:
- Preheat the oven to 375°F.
- Making cookie dough:
- In a bowl, cream the butter with the sugar. Add the egg yolk, vanilla and almond extracts, flour, baking powder, almond paste and sea salt. Mix until the cookie dough is formed. Add the diced dried figs. Mix until they’re well distributed. Do not over-mix. Store in the refrigerator until ready to bake or you could make them right away.
- Baking the cookies:
- Line a baking sheet with a silicone mat or sheet of parchment paper. Roll out the dough (about ½.” thick). Using a 1¾-inch cookie cutter, form 13 cookies and form a last 14 cookie using the scraps of dough. Place them onto the baking sheets. Make sure to space the cookies at least 1½ inches apart so that they don’t touch each other after baking.
- Bake the cookies for 10 minutes at 375°F. Open the oven. Rotate the baking sheet. Turn off the heat and let stand for another 2 minutes.
- Garnish with dried figs as a reminder of the flavor in the cookies and enjoy with a cup of hot tea.
- Bon appétit!
4. Tips and advices:
- I used Odense brand almond paste. I love it for when I need a shortcut and it produces delicious pastries. But if you have a nut allergy (which is the case for one person in our household), you can omit it and the cookies will still be just as good.
- You can also store the cookie dough up to 3 months in your freezer for last-minute surprise guests. Simply form the cookies, place onto the baking sheet, then in the freezer until hardened. Transfer to a sealable bag and store in the freezer until ready to bake.