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Sable Cookies




Source of Recipe


Internet


List of Ingredients




1 cup [2 sticks] unsalted butter, room temperature
2/3 cup powdered sugar
2 large egg yolks
4 tsps. vanilla extract
2 cups flour
1/2 tsp. salt
1 1/2 cups finely chopped toasted hazelnuts
4 ounces bittersweet chocolate [not unsweetened], melted


Recipe



Preheat oven to 325.
Line 2 large baking sheets with parchment paper.
Beat butter in large bowl until creamy. Gradually add sugar, beat until fluffy. Beat in yolks and vanilla. Beat in flour and salt. Stir in nuts. Transfer dough to a clean work surface. Flatten into disk.
Wrap in plastic; freeze until cold, about 10 minutes.

Roll out dough on floured surface to 1/3-inch thickness. Using 2- to 3-inch cookie cutter, cut out cookies. Transfer to baking sheets, spacing 1 inch apart. Gather dough scraps; re-roll dough and cut out additional cookies. Bake cookies until pale golden [rotate baking sheets after 15 minutes], about 20 minutes. Transfer cookies to rack; cool.

Spoon chocolate into small plastic bag. Cut off tip from 1 bottom corner of bag to allow small ribbon of chocolate to come out. Drizzle chocolate over cookies. [Make quick work of this task by drizzling a zigzag pattern over an entire tray of cookies]. Let cookies stand until chocolate is set.