Holiday Sablés Breton Recipe From Pierre Zimmermann

To learn more about this recipe, click here to read the related story, "Better Butter," in TastingTable's Chicago edition. 

Recipe adapted from Pierre Zimmermann, La Fournette, Chicago

Holiday Sablés Breton
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A recipe for French Butter Cookies, sables Breton, from La Fournette Bakery in Chicago. 
Prep Time
Cook Time
dozen cookies
Total time: 40 minutes
  • 1½ cups plus 3 tablespoons all-purpose flour
  • ¼ cup plus 1 tablespoon cake flour
  • 1⅔ cups confectioners' sugar
  • 1 teaspoon baking powder
  • 1¾ teaspoons kosher salt
  • 1½ sticks (12 tablespoons) unsalted butter, at room temperature
  • 1 extra-large egg
  • 1 teaspoon rum
  1. In the bowl of a stand mixer fitted with the paddle attachment, combine the all-purpose and cake flours, confectioners' sugar, baking powder and salt.
  2. With the mixer running on low speed, add the butter 1 tablespoon at a time, mixing until the dry ingredients are crumbly and the butter pieces are no larger than a small pea, about 2 minutes.
  3. Add the egg and rum and combine on medium-low speed until the dough just comes together. Turn the dough out onto a large sheet of plastic wrap and press into a rectangle. Wrap tightly and refrigerate for at least 1 hour, then roll into two 2-inch-thick logs. Wrap the logs tightly in plastic wrap and refrigerate overnight.
  4. Preheat the oven to 325°. Remove the cookie-dough log from the refrigerator and unwrap. Slice the log crosswise into ¼-inch-thick slices. Transfer the cookies to a parchment-paper-lined baking sheet, spacing them 1 inch apart. Bake until the cookies are pale golden, about 18 minutes.
  5. Remove the baking sheet from the oven and use a metal spatula to transfer the cookies to a wire rack to cool completely. Repeat with the remaining dough. Make ahead: Tightly wrap the dough in plastic wrap and refrigerate for up to 1 week before baking. The dough can also be frozen for up to 3 weeks before baking. Storing: The cookies can be stored in an airtight container at room temperature for up to 1 week.
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