These Vanilla Sablé Cookies are a delicate French take on shortbread. They are not heavily sweet, perfect for people who like their desserts a bit gentler.
This recipe calls for vanilla bean paste. It will imbue the dough with a deeper vanilla flavor as well as beautiful flecks of vanilla. It makes the end result prettier–which is saying a lot, as they are already pretty courtesy of a sparkling sanding sugar crust.
Note that this dough requires chill time, as it is very soft. You don’t want it warm as it is sliced or baked!
These Vanilla Sablé Cookies are a delicate French take on shortbread. They are not heavily sweet. Note that there are two egg yolks in the recipe; one is in the dough, the other is used to adhere the sugar coating.
Author: Beth Cato
Equipment
plastic wrap
pastry brush
Ingredients
1Tablespoonvanilla bean paste
1/3cupwhite sugar
1cupunsalted butter2 sticks
1/2teaspoonfine sea salt
1/3cupconfectioners’ sugar sifted
2large egg yolks separated
2cupsall-purpose flour
1/2cupsanding sugar white or other color
Instructions
Mix together the vanilla bean paste, white sugar, and butter until smooth and creamy, not light and fluffy. Add the salt and confectioners’ sugar until smooth. Add 1 egg yolk. Mix in the flour until just combined.
Turn out dough onto counter to lightly knead. Divide in half and shape into long logs about 1-inch tall. Wrap dough in plastic wrap and chill for at least 3 hours, or freeze up to 2 months.
When it is baking time, preheat oven at 350 degrees. Line a baking sheet with parchment paper.
Place egg yolk into a small bowl or ramekin. Add a splash of water and whisk it with the yolk. Pour sanding sugar onto a plate.
Brush the yolk down the length of a cookie log, fully coating it. Roll the log in the sanding sugar. Place on a cutting board and slice into pieces 1/2-inch thick. Place spaced out on cookie sheet. Repeat process with other log. Don’t squeeze the cookies too close, as they will spread.
Bake for 11 to 13 minutes, until set and just turning a hint of gold. Let them set on sheet for 5 minutes, then transfer to a rack to fully cool.
Pack cookies in a sealed container at room temperature. They will keep for at least 4 days.
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Fresh French Bread is one of the best things on the planet. With your bread machine and a little bit of effort, you can create this wonder at home!
(Of course, you don’t NEED a bread machine to make the dough. You can just use the ingredients and mix by hand. This recipe aims for greater accessibility, though, for those who are crunched for time, have conditions like arthritis, or simply hate kneading.)
This recipe produces two loaves. A food scale will make for more precise results, both in assembling ingredients and dividing the dough later on.
Bready or Not: Sourdough French Bread started in the Bread Machine (2 loaves)
A bread machine makes this bread much easier to create, and the result is delicious! The baking process includes making some steam in the oven. That creates an authentic French-style crust. Recipes makes 2 loaves.
3/4cupslukewarm water (180 ml) about 100-110 degrees
2 1/2Tablespoonswhite sugar (31 grams)
2teaspoonssea salt
4cupsbread flour (480 grams)
1 1/2teaspoonsinstant dry yeast or bread machine yeast
Instructions
Most bread machines call for adding liquids to the bucket first. Therefore, place the starter and water inside. Use fingertips to whisk them together. Add sugar and salt, followed by the flour and yeast. Start the machine on dough mixing mode.
Monitor the dough as it mixes. If it seems especially lumpy, drizzle in some extra water until the texture smooths out.
Once the dough is done, measure it on a food scale to divide in half. Sprinkle extra flour on a clean work surface. Press dough out to a flat rectangle, about 10 inches long, then fold inward as if folding a sheet to go in an envelope. Pinch the seam together while gently elongating bread. Place seam underneath. Set loaf on parchment paper. Repeat with other half of dough.
Let rise in a warm spot in the kitchen or in an oven on proof mode for an hour or so, until loaves look doubled. If loaves were in warm oven, remove them so the oven can preheat at 400 degrees. On a lower oven rack, place something like a metal cake pan that is an inch or two in depth so that it can heat as well.
Once the oven is preheated, use a French lame or knife to slash the top of the loaf so that it can vent while baking. Being VERY careful to not overfill or get scalded by steam, pour water into the hot pan in the oven. Immediately place the risen loaves on the rack above and close the oven (and don’t open it again until the bread looks done!).
Bake for 20-25 minutes, until loaves are golden and sound hollow when tapped. A check with a food thermometer should find an interior temperature over 190 degrees.
Let loaves cool at least 30 minutes before slicing in. Bread will keep in a sealed bag at room temperature for up to 3 days. It can also be frozen right after cooling, and will keep well for up to a month there.
I really think the pictures do justice to how incredible these Red Velvet Brownies are. They are beautiful to the eyes and delicious to the tongue.
I’m offering up this recipe in two sizes, too: a version for a smaller pan (8×8 or 9×9) and another for a full 9×13 pan. Note that even the small pan makes a lot of brownies. These are rich enough that they feel indulgent if you have a square about the size of a fudge serving.
Another nice thing: these keep for at least a week in a sealed container. I suppose further testing is in order to see if they keep beyond that!
Bready or Not Original: Red Velvet Brownies (8×8 or 9×9 size)
These Red Velvet Brownies are stunningly red with gems of white chocolate. Americolor 120 SuperRed gel color is recommended, but any gel food color will imbue these brownies with rich color; use enough drops to reach the desired tint. This recipe is sized for an 8×8 or 9×9 pan.
Course: Dessert, Snack
Keyword: bars, brownies, chocolate, red velvet
Author: Beth Cato
Equipment
8×8 or 9×9 pan
aluminum foil
nonstick spray or extra butter
Ingredients
1 1/4cupall-purpose flour
3Tablespoonscocoa powder sifted
1Tablespooncornstarch
1/4teaspoonsalt
3/4cupunsalted butter (1 1/2 sticks) melted and cooled slightly
1 1/4cupswhite sugar
2large eggs room temperature
1teaspoonvanilla extract
gel red food coloring
1teaspoonwhite vinegar
1cupwhite chocolate chips
Instructions
Preheat oven to 350 degrees. Line the pan with foil going up the sides. Apply nonstick spray or butter.
In a small bowl, stir together flour, cocoa, cornstarch, and salt.
In a large mixing bowl, beat together the melted butter and sugar. Add the eggs. Drip in the red food coloring, mixing it in, adding enough to reach the desired color. Add vanilla extract and vinegar. Gradually work in the dry ingredients, scraping the bottom of the bowl a few times. Fold in the white chocolate chips.
Dollop batter into the pan. Use an uneven spatula to level out the surface. Bake for 28 to 30 minutes, until the middle passes the toothpick test.
Let cool completely, speeding process in the fridge if desired. Use the foil to lift it onto a cutting board to cut into small bars.
Store in a sealed container at room temperature. They keep for at least a week.
Bready or Not Original: Red Velvet Brownies (9×13 size)
These Red Velvet Brownies are stunningly red with gems of white chocolate. Americolor 120 SuperRed gel color is recommended, but any gel food color will imbue these brownies with rich color; use enough drops to reach the desired tint. This recipe is sized for 9×13 pan.
Course: Dessert
Keyword: brownies, chocolate, red velvet
Author: Beth Cato
Equipment
9×13 pan
aluminum foil
nonstick spray or extra butter
Ingredients
2 1/2cupsall-purpose flour
6Tablespoonscocoa powder sifted
2Tablespoonscornstarch
1/2teaspoonsalt
1 1/2cupsunsalted butter (3 sticks) melted and cooled slightly
2 1/2cupswhite sugar
4large eggs room temperature
2teaspoonsvanilla extract
gel red food coloring
2teaspoonswhite vinegar
11ounceswhite chocolate chips 1 bag
Instructions
Preheat oven to 350 degrees. Line the pan with foil going up the sides. Apply nonstick spray or butter.
In a small bowl, stir together flour, cocoa, cornstarch, and salt.
In a large mixing bowl, beat together the melted butter and sugar. Add the eggs. Drip in the red food coloring, mixing it in, adding enough to reach the desired color. Add vanilla extract and vinegar. Gradually work in the dry ingredients, scraping the bottom of the bowl a few times. Fold in the white chocolate chips.
Dollop batter into the pan. Use an uneven spatula to level out the surface. Bake for 30 to 33 minutes, until the middle passes the toothpick test.
Let cool completely, speeding process in the fridge if desired. Use the foil to lift it onto a cutting board to cut into small bars.
Store in a sealed container at room temperature. They keep for at least a week.