Spritz sablé cookies are French butter cookies. They have a very rich flavor. Depending on the shape of the cookie and on the baking time, spritz can either be crumbly or have a chewier texture. Spritz sablé cookies are the perfect canvas upon which to introduce other flavors. From the basic recipe, you can make an unlimited number of variations.
My little sister-in-law who is allergic to egg yolks (not egg white, go figure!) loves these cookies. They are one of the few sweet treats she can enjoy. I made some today and flavored them with orange blossom water. I then dipped them in dark chocolate to make them extra decadent.
1. Info for Orange-Flavored Spritz Sable Cookies dipped in Dark Chocolate
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 72
- Calories: unavailable
2. Ingredients for Orange-Flavored Spritz Sable Cookies dipped in Dark Chocolate
- 1 tablespoon orange blossom water
- 1 vanilla bean, slit lengthwise
- 27 tablespoons unsalted butter, (3 sticks + 3 tablespoons)
- 1-3/4 cups powdered sugar
- 1/2 teaspoon sea salt (or regular salt), ground to a fine powder
- 2 egg whites
- 3-1/2 cups all-purpose flour
- 1 tablespoon orange zest, freshly zested
- 8 ounces dark chocolate chips
- 2/3 tablespoon vegetable shortening
- Preheat the oven to 365°F.
- In a bowl, combine the flour and sea salt. In another bowl, place the powdered sugar. Sift all the dry ingredients, separately.
- Using a paring knife, scrape and gather all the grains of the vanilla bean.
- Cream the butter with the powdered sugar (whisk using the paddle attachment of a standmixer to get as much air as possible into the butter). Add the egg whites, the grains of vanilla, the orange blossom water and the dry ingredients. Mix until a soft, pliable, sandy cookie dough is formed. Do NOT over-mix. Transfer the dough into a bowl. Plastic wrap it and chill it in the refrigerator for at least 15-20 minutes.
- Use a star-shaped decorating tip. Fill a pastry bag with the cookie dough. Pipe about 80 tight "snakes".
- Bake for about 9-10 minutes. The cookies should be firm but not too golden brown. Let the cookies cool completely on a cooling rack.
- Tempering the chocolate: Place a pot filled with hot water (at a gentle simmer), topped with a piece of cloth so the bowl does not move and place a stainless-steel bowl filled with the chocolate chips on top. Turn off the heat. Temperature of the water shouldn’t exceed 118°F. Melt the chocolate chips with the vegetable shortening. (See tips). Use immediately. If the chocolate hardens, place the chocolate back in the double boiler.
- Line a baking tray with a silicone mat or a sheet of parchment paper. Dip the top half of each cookie in the melted chocolate. Shake the cookie a little to remove the excess chocolate and place onto the baking sheet. Sprinkle some orange zest. Repeat the same procedure for the rest of the spritz cookies, one at a time. Let the chocolate set and harden. Depending on the weather, chill the cookies in the refrigerator if needed so the chocolate sets completely.
- Enjoy with a tall glass of sharbat (Indian milk drink, scroll down for the picture)
- Bon appétit!