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You are here: Home / Dessert Recipes / Sable Butter Cookies

Sable Butter Cookies

December 10, 2015 by cathyscooking@gmail.com 3 Comments

These butter cookies are named for the French word sand because of their crumbly texture and coating of coarse sugar.

I love making half the dough pink and half green when I make these cookies for Christmas. They also make a great gifts, as featured in the Hallelujah a Holiday Pot Luck post.

See the recipe notes for both the almond and chocolate versions.

Sable Butter Cookies

Simple and delicious almond-flavored butter cookie, edged with coarse sugar
5 from 1 vote
Print Pin Rate
Servings: 64 cookies
Author: Adapted from Midwest Living December 2007

Ingredients

Almond version

  • 2 cups all purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 cup unsalted butter softened
  • 1/2 cup powdered sugar
  • 2 teaspoons almond extract
  • Red food coloring optional
  • 1/2 cup Demerara sugar or coarse sugar

Chocolate version

  • Reduce flour to 1 1/2 cup flour and add 1 cup cocoa
  • Increase powdered sugar to 1 1/2 cups

Instructions

Almond version

  • In a medium bowl combine flour, salt and baking powder, set aside.
  • In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add powdered sugar and almond extract. Beat until smooth, scraping sides of bowl as needed. Beat in flour. I also add a few drops of red food coloring to create a pale pink cookie for the holidays or other special occasions. This is of course optional.
  • Divide dough in four equal portions. On large piece of waxed paper shape one portion of dough into an 8 inch log that is about 1 inch in diameter.
  • Sprinkle the Demerara sugar on the sheet of waxed paper, roll each log in sugar to coat evenly. Save excess sugar to roll cookies a second time before baking. Wrap each log individually in plastic wrap. Chill logs of dough for 1 hour or until firm enough to slice.
  • Heat oven to 350 degrees.
  • Reshape logs if needed, rolling again in coarse sugar to coat more thickly. With a thin sharp knife, cut each log into 16 slices 1/2 inch thick. Rotate logs while cutting them to prevent flattening one side. Place slices apart on ungreased baking sheet.
  • Bake for 11-13 minutes or until tops are firm and edges are just starting to brown. Transfer cookies to wire racks and let cool.

Chocolate version

  • Prepare as directed above except reduce flour to 1 1/2 cups and add 1 cup unsweetened cocoa. Also increase powdered sugar to 1 1/2 cups. Bake cookies as directed above.

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Filed Under: Dessert Recipes Tagged With: cookies, easy

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Reader Interactions

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  1. Christmas Cookie Time! - Recipe Collection - Its Thyme 2 Cook says:
    December 8, 2020 at 5:01 PM

    […] Sable Butter Cookies […]

    Reply
  2. Roasted Butternut Squash Soup - Its Thyme 2 Cook says:
    November 15, 2019 at 3:37 PM

    […] of sweets included, Lemon Sandwich Cookies, Chocolate Brownies with Salted Caramel Frosting, Sable Butter Cookies It’s also delicious enough to enjoy in a more hearty portion as […]

    Reply
  3. Hallelujah a Holiday Pot Luck! | Its Thyme 2 Cook says:
    December 10, 2015 at 7:39 PM

    […] looking for a few new selections for your holiday cookie tray, check out these recipes for Sable Butter Cookies, Pecan Orange Cookies and Tart & Sassy Cranberry Lemon […]

    Reply

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