Sea food









Sablé cookies

Sablé is a classic French cookies originated in Normandie. The name sablé, comes from the French word for sand, because of their crumbly texture, but they are also soft and delicate at the same time.  Sablé cookies are also very easy to make.  They are traditionally cut into rounds with fluted edges, but they could also assume different shapes. You can also try to sandwich them with chocolate or jam and it makes a lot of fun to put them together with kids!

I kept my sablé cookies pretty simple by dusting them with powdered sugar and I added a single raspberry in the middle on the cookie to create a burst of color.  I have to stay they look pretty appealing to eat.

Close up at the sable with powdered sugar.


Since I have a bunch of cookies I decided to make small bundles and tied them up with a bow.

I could put them in a plastic bag and wrap them up as a little present.



Preparation work..

Butter and powered sugar are blended together

When the butter and sugar are well mixed until light a fluffy, and egg is added and mixed well until combined.

Next, flour is added and mixed briefly.

The dough is now ready!  all I need to do is to gather it together into a ball and let it rest in the fridge for about an hour or so.

The dough is well rested and it is lightly floured and it will be rolled out into a large flat sheet.

I am not cutting the dough with a 3 inch round pastry ring with fluted edges.

Ready to go in the oven for 8 t o10 minutes....

Freshly out of the oven.



Here they are in a cooler rack and ready to be eaten!

Filed as: Cake/Cookie

Dessert Index

 Main food index

Savory dishes index



Our house


Photo Gallery

 Mon  petit coin