To learn more about this recipe, click here to read the related story, "Better Butter," in TastingTable's Chicago edition.
Holiday Sablés Breton
Recipe adapted from Pierre Zimmermann, La Fournette, Chicago
Yield: 3 dozen cookies
Cook Time: 40 minutes (plus overnight chilling)
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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