Ingredients
Units
- 1 large hard-boiled egg (use white for something else)
- 2 1/4 cups (300 g) all-purpose flour
- 6 tablespoons (45 g) cornstarch
- 15 tablespoons unsalted butter (215 g), at room temperature
- 1/3 cup (80 ml) light olive oil
- 1 cup powdered sugar, sifted
- 1/2 cup (about 2 1/2 oz/ 70g) pitted black olives, chopped
- 1 teaspoon sea salt or fleur de sel (optional but good)
Instructions
- Sift the flour and cornstarch into a large bowl. Grate the hard-boiled yolk over the dry ingredients and whisk to thoroughly blend.
- Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until it's soft and creamy. Beat in the olive oil, followed by the grated yolk. Blend in the confectioners' sugar, reduce the speed to low, and add the dry ingredients. Mix until the dough just comes together, then stir in the chopped olives. You'll have a very soft, very pliable dough.
- Turn the dough out onto a work surface, divide it into thirds, and shape each piece into a log about 1 1/2 inches in diameter. Wrap the dough in plastic and chill for at least 2 hours. If you're in a hurry, you can freeze the logs for an hour or so.
- When you're ready to bake the sables, center a rack in the oven and preheat the oven to 325° F/ 160° C.
- Line a cookie sheet with parchment paper.
- Working with 1 log at a time, slice the cookies about 1/4 inch thick and arrange them on the prepared baking sheet. If they break, just press them slightly together with your fingers.
- Bake the sables for 15 to 18 minutes, one sheet at a time, rotating it at the half-time mark. When done, they may turn golden around the edges, but you don't want them to brown. The cookies are firm but not colored.
- Transfer the cookies to a wire or cooling rack to cool. Repeat with the remaining logs of dough, using a cool baking sheet each time.
- Store in airtight tins.
Notes
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend keeping track of how your oven works and what tiny details you might need to adjust.
- The logs can be frozen for up to 2 months, there's no need to defrost before slicing and baking.
- Prep Time: 15 minutes
- Refrigeration time: 2 hours
- Cook Time: 15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: French