Sablée Cookies


by: Texas Chef

These cookies are made with the same dough used to make sweet crusts for pies and tarts. It is very similar to the shortbread dough - it has the same marvelous tendency to turn instantly into crumbs in the mouth - except it contains an egg and an egg yolk. You can also use this dough to make checkerboard cookies, marbled cookies, spiral-patterned cookies, and cookies made with a cookie press.


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serves: 50

1 recipe extra buttery sweet pastry dough

Nutrition Facts
Sablée Cookies

Servings Per Recipe: 50

Amount per Serving

Calories: 0

  • Total Fat: 0 g
  •     Saturated Fat: 0 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 0 mg
  • Total Carbs: 0 g
  •     Dietary Fiber: 0 g
  •     Sugars: 0 g
  • Protein: 0 g

how is this calculated?

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1.  Roll the dough into logs, wrap in plastic wrap, and refrigerate for 30 minutes.

2.  Slice the log into 1/3-inch-thick disks and bake until barely brown.

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