Vanilla Sable Cookies

Dessert & Baking
Written By ANNA Test Kitchen

Recipe & Styling Marisa Curatolo, Photography Cory Aronec

Sables, France’s version of butter cookies, mean sand in French and refer to the sandy texture of the cookie. Like a North American peanut butter cookie, sables are usually stamped with a crosshatched pattern. To dress things up, and to honour their name, we’ve kept their surfaces smooth and edged them with sanding sugar.

Ingredients

2 1/2 cups all-purpose flour, sifted

1 teaspoon salt

1/2 pound unsalted butter, softened

1 cup sugar

1 egg

2 teaspoons vanilla

1/4 cup sanding sugar

Preparation

In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In another bowl, whisk together flour and salt. Stir into egg mixture; mix well. Divide dough into 2 2-inch logs. Wrap in plastic wrap and chill 1 hour.

Preheat oven to 350°F. Roll logs into sanding sugar and cut into 1/2-inch thick slices. Place on parchment-lined baking sheet.

Bake cookies 10 to 12 minutes, or until golden brown. Let pan cool on rack.                    

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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