You will need two large egg yolks for the sablé dough. As it’s easier to separate the whites from yolks when the eggs are cold, separate soon after you remove eggs from refrigerator.

This dough recipe produces a finely textured, surprisingly flavorful cookie that holds its shape well. Use it for our Holiday-Vanilla Linzer Cookies and Pistachio Thumbprints. Whisk flour ...

(If you’d like, you can make the dough by hand using a rubber spatula or wooden spoon.) Add both sugars, the salt and the vanilla extract and beat for 2 minutes more. Reduce the mixer speed ...

The dough can be prepared days or even weeks in advance, so you can slice and bake whenever a cookie craving strikes! (Serves 24 cookies | Prep Time: 10 minutes | Chill Time: 1 hour | Bake Time ...

1. Combine the flour and sugar in a bowl. Transfer the flour and sugar to a food processor and add the butter and egg; pulse only until the dough is crumbly. Do not overmix; the dough should have ...

Although it was almost 20 years ago, my hands hold the memory of how the dough felt at each moment; how lithe the sugar and eggs were before he rubbed in the butter; and how the dough formed ...

A little coconut oil, almond meal, sugar, flour and cacao nibs are the basis for these tender cookies, rich with a sable’s signature ... together to form a uniform dough.

Add 2 cups of the chopped almonds, then mix in the cake flour until well combined. Roll this sablé dough into a 3-inch-diameter log, wrap with plastic wrap, and refrigerate for 3 hours.

Only three ingredients!” and then you’ll realize one of said “ingredients” is actually an entire recipe for honey-vanilla sablé dough. I hate when that happens too. But it’s cool ...

Add 2 cups of the chopped almonds, then mix in the cake flour until well combined. Roll this sablé dough into a 3-inch-diameter log, wrap with plastic wrap, and refrigerate for 3 hours.