Sables, also known as a French Butter Cookie or Breton Biscuit, is a classic cookie originating in Normandy France. The name ‘Sables’ is French for “sand”, which refers to the sandy texture of this delicate and crumbly shortbread-like cookie. The traditional shape is round with fluted edges.The flavor of French Butter Cookies is dependent on the quality of the ingredients, especially the butter and vanilla extract. I splurged on KERRYGOLD BUTTER and SINGING DOG VANILLA BEAN PASTE and the cookies were buttery rich and “sandy” with the most delicious hints of vanilla.
It isn’t necessary to use a fancy cookie stamp, a round cutter will do fine, but I was eager to try the new little set of stamps I recently purchased on amazon.ca. I love anything that reminds me of my visits to Paris and the three stamps depict the Eiffel Tower, Arch de Triomphe and Sacre Coeur. A little recipe book is included “Les Sables de Paris” (in French) but the recipes are easy to figure out and include flavors such as pistachio, chocolate, lemon, rosewater and ginger. I tried to find the link to share with you but couldn’t locate it. I’m sure it is out there some place. If I can track it down I will let you know. It did take about 3 months to get my order…for some unknown reason. Anyway, I’m so happy to have these stamps and know I will use them when I’m in the mood for reminders of Paris.
Small stamps with intricate designs can be a bear to use. The dough gets stuck in the teeny spaces and all you have is a big mess and a stamp that has to be cleaned with a toothpick every time you use it. No fun…and it can take all day. If you have any stamps like this my tips are to make a dough that doesn’t call for baking powder. You want the design to be as sharp as possible so you don’t want a dough that rises. Flour the stamp well between each press and heavily flour the rolled out dough. This is the only thing that will keep the dough from sticking. After the cookies have been cut brush the excess flour off with a pastry brush. All of it will come off and you will have a nice crisp shape. Chill cookies for 30 minutes before baking.
UPDATE: I found the amazon.ca link so if you are interested in these little stamps they can be found HERE.
- 1 cup + 2 tablespoons (250g) butter
- 1 cup (140g) sugar
- ½ teaspoon salt
- 2-2/3 cups (300g) all-purpose flour
- 1 egg yolk
- 2 teaspoons vanilla extract
- Preheat oven to 350 degrees.
- Sift together sugar, salt and flour.
- Mix in butter and stir until mixture is crumbly.Stir in the egg yolk and vanilla.
- Form dough into a ball, wrap in plastic wrap, and chill for at least one hour.
- Roll out the dough to a thickness suitable for your stamps. Generously flour the board and the surface of the dough so the stamp won't stick. Press the stamp into the dough and then cut out the design with a round cookie cutter. Using a pastry brush remove the excess flour from the top of the cookie.
- Place on a parchment or silpat lined baking sheet and bake until very lightly browned around the edges, about 8 to 10 minutes. Remove pan from the oven and allow cookies to cool for about 5 minutes. Remove to wire rack and cool completely.
oooohhh. these look great. butter cookies are a big favorite of mine. love the little stamp.
YUM!! I was in Italy last yr and purchased an italian mold too!!! Small world, eh?
Wanted to tell you that I love your blog and made your perfect soft boiled egg this am, in honor of my daddy. Wrote about it on my blog too!
Thanks for my stroll down memory lane!!!
Aren’t they precious?
I still love mine in a coup de coeur way:-)
Monique recently posted..Sunflowers~Oil~ Oli~Tapenade~
Oh Cathy your cookie stamp was worth every penny. Love, love, love your beautiful little cookies. I’m sure the only thing better than how they look, is how they taste.
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Cathy, these are so fun! I LOVE them. And thanks for all the great tips, I’ve had trouble with cookies like this from time to time, now I know what to do 🙂
The Café Sucre Farine recently posted..Candied Balsamic-Rosemary Walnuts
How fun…and tasty, too, I bet! Thanks for the tips on using such cookie presses.
I bought the one that was SUPPOSED to let you slide letters onto it so you could make it personal, with a name or date. Pure junk! Never worked right from the day I got it.
I think your long wait was worth it!!
Rettabug recently posted..Indigo Stars Quilt
I have a cute cutter, but not the stamp. I will be on the look out for one now since they make your cookies special. I too love all things French.
The images turned out so sharp and perfect Cathy! After trying (and failing) with my message cookie cutters from W-S, you are officially my hero:@)
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Oh Cathy, these are beautiful! So sharp and crisp and they sound so good with the Kerrygold an that vanilla paste! I too bought the ones from WS, I had a heck of a time pulling the dough off, so much so I said I’d never do it again! But maybe one more try after your tips here.
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Aren’t these pretty little cookies?! Sorry the stamps were such a beast to work with, but your efforts paid off. I love the Singing Dog Vanilla Bean Paste. I can find it at Whole Foods. These would scream for a cup of hot tea, if I were to eat some.
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Your cookies are just beautiful. I have seen stamps in the store, but think I will pass.
I will just sit here and enjoy your beautiful,artistic cookies.
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Those are just too cute for words. Love that cookie stamp.
Debra recently posted..Frijoles Negros Cuban Black Beans
These are gorgeous and so professional. They could easily be in a French patisserie. Love the stamp Cathy.
Sam
Sam @ My Carolina Kitchen recently posted..Monday with Meakin – a Butterfly & a Bee
Your cookies turned out wonderful! Love the little Paris stamps!
Erin @ Making Memories recently posted..Knock Off Red Lobster Cheddar Bay Biscuits {Secret Recipe Club}
These sound very good.
I’m curious. For the amount of sugar to use there is a ?. I don’t know if that’s a typing error or if I should be understanding something that I don’t.
Oh goodness, thanks Lauri. Can’t believe I missed that typo. It’s corrected.
Cathy recently posted..Sables de Paris ~ French Butter Cookies
Hi Cathy!
I have been a missing blogger. A very busy summer here.
These look so good! I have the little made with love stamps, I have to try them with this recipe.
Hoe all is well, and sorry I haven’t been around.
Kathleen recently posted..Summer Fun Challenge! Let’s Dish #76
I love butter cookies. These look gorgeous and buttery and sugary all the same time. I want at least two!
Abbe@This is How I Cook recently posted..Crispy Chipotle Shrimp and Corn
Those cookies look just perfect (and delicious). With the stamp and that great French plate, you have offered a tempting treat to us all.
ciaochowlinda recently posted..Grilled Shrimp with Pesto Pasta
I love those stamps and cherish mine. Great choice for the butter 🙂
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Yummm, Cathy!
Your cookies look amazing, just like in a French patisserie! That cookie dough stamp is a real winner except for the sticky process of the dough,etc. I can relate to all of that with my huge collection of easy & not so easy cookie cutters!
You did a marvellous job though! 😉 They looks excellent!
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Oh my, well I do not know which i want more – the stamps or the cookies! Lucky thing, they are sort of a set! Your cookies are absolutely perfect, and your instructions and tips will surely save many a cook much heartache. This is simply fantastic. Oh,I hope I can still get a set! Thanks a million!
These look so good! What is the approximate yield on this recipe please?
Hi Angelia – This recipe yields approximately 18-22 cookies.
Thank you! 🙂
Cathy, these cookies came out perfectly. I’ve been looking for the perfect French butter cookie recipe and now I’ve found it! Thank you so much for sharing the recipe. They are so delicious with perfect crunch, texture and buttery flavor. I didn’t have the stamp like yours so I used a star shaped cookie cutter it was came out great. The whole family loved them. Thank you!
Hi. Do you use salted or unsalted butter? Fortunately, I live in Ireland so, no problem getting Kerrygold!
Hi I can’t wait to bake these cookie. I need to know do you use cold butter or soft butter. Thank you
Hi Gina –
I use room temperature butter for this recipe. I just make this recipe again today. I hope you enjoy it.
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I am sorry to bother you, but would you know of another source for the cookie stamp. Amazon is no longer carrying it. I was so excited when I saw your cookies.
Thank-you for any help,
Suzie
Hi Suzie –
I don’t know of another source for the stamp. I gave up hope that I would ever receive it and it came in the mail 3 months after I ordered. All I can suggest is that you do some internet surfing. I ordered it on Amazon.Canada. Good luck. And thanks for your comment.