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German Sable Cookies

These German sable cookies are a delicous treat courtesy of Johnny Iuzzini.

  • yield: Makes about 4 dozen

Ingredients

  • 1 3/4 cups plus 2 1/2 tablespoons unsalted butter, room temperature
  • 1/2 cup plus 2 1/2 tablespoons sugar
  • 1/2 teaspoon plus pinch salt
  • 5 large hard-boiled egg yolks
  • 3 1/4 cups plus 2 tablespoons all-purpose flour, sifted
  • 1 vanilla bean, scraped
  • 1 large egg
  • 1 large egg yolk
  • Shelled pistachios, for garnish (optional)
  • Black sesame seeds, for garnish (optional)
  • Pink peppercorns, finely cracked, for garnish (optional)
  • Blanched almonds, for garnish (optional)
  • Cocoa nibs, for garnish (optinal)

Directions

  1. Step 1

    In the bowl of an electric mixer fitted with the paddle attachment, mix together butter, sugar, and 1/2 teaspoon salt until creamy. Using a rubber spatula, work hard-boiled egg yolks through a fine sieve and add to the mixer; mix until well incorporated. Add flour and vanilla and continue mixing until well combined, 2 to 3 minutes, scraping down the sides of the bowl as needed.

  2. Step 2

    Wrap dough with plastic wrap and refrigerate until chilled.

  3. Step 3

    On a lightly floured surface, roll out dough 1/2 inch thick. Transfer to a baking sheet and refrigerate until chilled. Cut dough into 3-by-1/4-inch-wide strips and transfer to a baking sheet lined with parchment paper or a nonstick baking mat. In a small bowl, mix together egg, yolk, and pinch of salt. Brush each strip with egg mixture, and garnish if desired. Freeze until firm, about 15 minutes.

  4. Step 4

    Preheat oven to 375 degrees. Transfer baking sheet to oven and bake until lightly golden, about 12 minutes.

Source
The Martha Stewart Show, July Summer 2008