Jacquy Pfeiffer’s Christmas Sablés Cookies

Powders

1. Let's start by sifting the Flour (2 Cups or 300 g) and the Almond Flour (1 Cup or 100 g)

2. Add in the (powdered) Cinnamon (½ teaspoon or 0.5 g) and mix gently, and then set aside

Sifter for BakingFlour Sifter

3. In a mixing bowl, place : the Butter (1 Cup or 200 g), the Vanilla Extract (2 teaspoons or 10 g), the Sugar (⅔ Cup or 150 g), the Salt (½ teaspoon or 3 g)

4. Mix those ingredients, by hand or with a stand mixer (like a Kitchen Aid)

5. Then add the Egg (2 Tablespoons or 40 g) and mix for 2 minutes

6. Add in the sifted Flour, (powdered) Cinnamon and Almond Flour and mix

7. The result is a thick dough

KitchenAid 7-Quart Stand MixerHamilton Beach Stand Mixer

Cooling down

8. Jacquy recommend to let the dough rest:

9. Flatten the dough

10. Wrap it

11.  Let the dough rest in the fridge for at least 2 hours or even overnight

Cookie Cutters

You will need cookie cutters. Since these are Christmas cookie cutters, I chose adequate shapes such as Xmas trees, Snow flakes, stars and gingerbread man....

Rolling out

12. After the 2 hours rest in the refrigerator, we need to roll the dough (0.19" (or 13/64" or 0.5 cm))

13.  Here's the trick to get an evenly spread dough : use "Measuring Dough Strips"... (link to purchase below)

14. ... and roll the dough with a rolling pin on those "Measuring Dough Strips"...

Migros
Centre Commercial Val Thoiry
Rue du Chemin de Pré Jacquet
01710 Thoiry
France/Switzerland

Wooden Rolling PinRolling Pin with Removable RingsSilicone Baking MatMeasuring Dough Strips

15. That way, you will get the best results : A flat dough with no bumps. You should get a thickness of 0.19" (or 13/64" or 0.5 cm)

16. Using the cookie cutters of your choice, cut out the "sablés" cookies

17.  Place it in the freezer for 10 minutes

18. The dough becomes hard... which will make it easier to remove the extra dough between the shapes you just cut

Eggwash

19. Jacquy Pfeiffer recommends brushing the Sablés cookies with some eggwash

20.  Wait 10 minutes, and brush again with eggwash

Pastry BrushSilicone Brush, Heat Resistant for Pastry and Barbecue

Baking

21.  Bake in preheated oven at 320 °F / 160 °C, until golden. In my case, I had to wait for for about 10/15 minutes

Perforated Baking PanSilicone Baking Mat

22. After they're baked, sablés must cool down on a rack

Round Cooling RackNonstick Cooling Rack