Brown Butter Sablés
The secret to these cookies lies in the cooling process. Letting the browned butter solidify just enough to reach a pomade consistency before mixing ensures the flour doesn't develop unwanted toughness.
Watch the butter closely
Brown butter can turn from toasted to burnt in seconds. Stay at the stove and listen for the crackling to subside.
- small stainless steel saucepan
- stand mixer or hand whisk
- plastic wrap
- serrated knife
What goes in.
- 1/2 cupunsalted butter
- 1/2 cuppowdered sugar
- 1large egg yolk
- 1 1/2 cupsall-purpose flour
- 1/4 tspfine sea salt
- 1/2 tspvanilla bean paste
The nose knows
Cook the butter over medium heat until the foam subsides and you smell a distinct toasted nut aroma. Use a light-colored pan so you can see the milk solids turning amber; remove from heat the second they darken.
The method.
Brown the butter
Melt butter in a saucepan. Swirl constantly until solids turn golden brown. Pour into a bowl and let sit until it reaches room temperature, consistency of soft ointment.
Cream ingredients
Whisk the cooled brown butter with powdered sugar until smooth. Incorporate the yolk and vanilla.
Form the dough
Fold in the flour and salt until just combined. The dough will look crumbly but should hold when pressed.
Shape and chill
Roll the dough into a 2-inch diameter log. Wrap in plastic and refrigerate for at least 2 hours until firm.
Slice and bake
Preheat oven to 350°F (175°C). Slice logs into 1/2-inch thick discs. Bake on parchment-lined sheets for 12-14 minutes, or until the edges are faintly golden.
Other turns to take.
Citrus Edge
Rub a tablespoon of fresh lemon or orange zest into the powdered sugar before mixing.
Cocoa Sables
Replace 2 tablespoons of the flour with high-quality unsweetened cocoa powder for a deep, bitter finish.
When it doesn't go to plan.
Don't skip the chill time; a soft log will flatten into an oval rather than a perfect circle during baking.
If the dough crumbles while slicing, let it sit on the counter for two minutes—it is likely too cold and brittle.
Place the cookies at least an inch apart to allow for heat circulation.
The ones that keep coming up.
Why did my butter turn black?
The milk solids burned. Once the butter hits the golden-brown stage, transfer it to a cool bowl immediately to stop the cooking process.
Can I freeze these?
Yes, freeze the unbaked log wrapped in foil for up to one month. Slice straight from the freezer, though you may need to add a minute to the bake time.