German Sable Cookies
These German sable cookies are a delicous treat courtesy of Johnny Iuzzini.
The Martha Stewart Show, July Summer 2008
Yield Makes about 4 dozen
- 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)
- 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.
- Wrap dough with plastic wrap and refrigerate until chilled.
- 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.
- Preheat oven to 375 degrees. Transfer baking sheet to oven and bake until lightly golden, about 12 minutes.
© 2014 Martha Stewart Living Omnimedia. All rights reserved.