Sablés

These French butter cookies demonstrate how simple ingredients create extraordinary results through proper technique.

Sablés Bretons

Yield: 24 cookies Prep time: 20 minutes + 1 hour chilling Bake time: 15-20 minutes

#### Ingredients - 250g all-purpose flour - 200g salted butter, room temperature - 100g granulated sugar - 3 egg yolks (save 1 for glaze) - 1 tsp vanilla extract - 1/4 tsp fleur de sel or sea salt

#### Instructions

1. Cream butter: Beat butter and sugar until light and fluffy (3-4 minutes). Add 2 egg yolks and vanilla, beat until combined.

2. Add flour: Mix in flour and salt on low speed until just combined. Dough will be soft.

3. Shape: Divide dough in half. Roll each portion between parchment into 2cm thick rounds. Refrigerate 1 hour until firm.

4. Cut and glaze: Preheat oven to 170°C (340°F). Cut into rounds using cookie cutter. Place on lined baking sheets. Beat remaining yolk with 1 tsp water, brush tops. Score decorative pattern with fork.

5. Bake: Bake 15-20 minutes until golden. Cool on pan 5 minutes, transfer to rack.

Variations: - Jam-Filled: Make indentation, fill with jam before baking - Savory Cheese: Replace sugar with grated cheese, add herbs - Chocolate: Replace 50g flour with cocoa powder

---