Nutty Sable Cookies: Simple, Delicious, and Perfectly Crumbly
Super Easy & Delicious Walnut Sable Cookies | Angela Baking
I was looking for a thoughtful gift for my elders, and I thought of these subtly sweet, rich, and nutty sable cookies. They turned out to be the perfect gift because they are so wonderfully soft and wonderfully crisp. They are also incredibly simple to make!
Ingredients- 360g Butter, softened at room temperature
- 120g Powdered Sugar
- 3g Salt
- 240g All-Purpose Flour
- 240g Cake Flour
- 150g Roasted Walnuts, roughly chopped
Cooking Instructions
Step 1
Several hours before you begin, take the butter out of the refrigerator to let it soften to room temperature. Roughly chop the roasted walnuts. Measure out the powdered sugar, all-purpose flour, and cake flour, and sift them together 2-3 times for a finer texture.
Step 2
Add the salt to the softened butter. Using an electric mixer or a whisk, beat the butter for about 1 minute until it becomes lighter in color and creamy. This creaming process incorporates air, which helps with the cookie’s texture.
Step 3
Add the sifted dry ingredients (powdered sugar, all-purpose flour, cake flour) to the creamed butter. Mix with a spatula or the mixer on low speed just until the flour is incorporated. Be careful not to overmix, as this can lead to tough cookies.
Step 4
Once the dry ingredients are mostly incorporated and no dry streaks remain, add the chopped walnuts. Mix gently until just combined. The dough should come together into a cohesive ball. You can use your hands to help bring the dough together at this stage.
Step 5
Place the dough onto a piece of parchment paper cut into a rectangle. Use the parchment paper to help you roll the dough into a smooth, even log shape. Tuck in the ends of the parchment paper to keep the log shape firm and compact.
Step 6
Wrap the dough log tightly in the parchment paper. Refrigerate for at least 2 hours, or until the dough is firm and well-chilled. This chilling step is crucial for easy slicing and to prevent the cookies from spreading too much during baking.
Step 7
After chilling, take the dough log out of the refrigerator and let it sit at room temperature for about 5 minutes to slightly soften, making it easier to slice. If it softens too much, it will be difficult to cut cleanly. Slice the log into cookies of your desired thickness, about 0.7cm to 1cm thick.
Step 8
Preheat your oven to 180°C (350°F). Arrange the sliced cookies on a baking sheet lined with parchment paper, leaving some space between them. Bake for 15-20 minutes, or until the edges are lightly golden brown. Baking time may vary depending on your oven. Allow the cookies to cool completely on a wire rack before serving.
