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Ingredientes
- 2 sticks (8 ounces) unsalted butter (preferably
- 1/4 cup confectioners' sugar, sifted before measuring
- 1/2 teaspoon salt, preferably sea salt
- inches long (it's easiest to work on a piece of plastic wrap and use the
- 5. To decorate the edges of the sables, whisk the egg
- yolk until smooth. Place one log of chilled dough on a piece of waxed paper and
- brush it with yolk (the glue), and then sprinkle the entire surface of the log
- with sugar. Trim the ends of the roll if they are ragged and slice the log into
- 1/3-inch-thick cookies.
- 6. Place the rounds on the baking sheet, leaving an
- inch of space between each cookie, and bake for 17 to 20 minutes, rotating the
- baking sheet at the halfway point. When properly baked, the cookies will be
- light brown on the bottom, lightly golden around the edges and pale on top. Let
- the cookies rest 1 or 2 minutes before carefully lifting them onto a cooling
- rack with a wide metal spatula. Repeat with the remaining log of dough. (Make
- sure the sheet is cool before baking each batch.)
- Recipe for Dorie Greenspan’s Rosemary,
- Almond and Parmesan Cocktail Cookies
- Makes
- about 5 dozen. Active Time 30 minutes. Total time 2 hours
- 2 tablespoons finely chopped rosemary
- 1/3 cup freshly grated Parmigiano-Reggiano
- cheese (1 ounce)
- 2 sticks cold unsalted butter, diced
- 2 large egg yolks, beaten
- 1. Preheat the oven to 350°. Spread the almonds in a pie plate and
- toast for about 10 minutes, until golden. Turn off the oven and let the almonds
- out each disk between 2 sheets of wax paper to about 1/4 inch thick. Slide the
- sheet of wax paper. Using a 1 1/2-inch round cookie cutter, stamp out cookies
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