Butter Sables From Alsace Butterbredele Recipe

I absolutely adore this recipe because it’s a simple, nostalgic throwback to classic baking with just a few basic ingredients creating the most divine melt-in-your-mouth shortbread cookies. Plus, there’s something so satisfying and calming about the whole process, from mixing the dough to cutting out fun shapes—I feel like a kid again every time!

These cookies have 250g of unsalted butter and 125g of sugar, and with these two ingredients, they could hardly be anything but delicious. The flavor of these cookies is about as close to vanilla perfection as one could get.

They have a wonderful richness and a not-too-sweet flavor that make them a delightful indulgence.

Ingredients

Butter with no added salt: High in fat; gives a creamy, textured flavor.

Everyday flour: A carbohydrate source that provides the structural support necessary for cookies.

Sweetens and caramelizes; creates crisp texture: Granulated sugar.

Vanilla extract: Imparts a fragrant flavor, elevating sweetness.

Salt: Counterbalances sweetness, boosts flavors.

Egg Yolk: Optional; contributes richness and a golden glaze.

Ingredient Quantities

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• 250g unsalted butter, softened
• 250g all-purpose flour
• 125g granulated sugar
• 1 teaspoon vanilla extract
• 1 pinch of salt
• 1 egg yolk, for glazing (optional)

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Instructions

1. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.

2. Mix in the vanilla extract and a pinch of salt with the butter mixture until thoroughly combined.

3. Slowly incorporate the all-purpose flour into the mixture, gently folding it in until a smooth dough is formed.

4. Form the dough into a flat disc, enclose it in plastic wrap, and chill it in the refrigerator for about 30 minutes to firm it back up.

5. The oven should be preheated to 180°C (350°F), and a baking sheet lined with parchment should be ready.

6. On a surface lightly dusted with flour, roll out the chilled dough to a thickness of approximately 5mm (1/4 inch).

7. Use cookie cutters to cut out the shapes of your choice and carefully move them to the prepared baking sheet.

8. If you wish, you can lightly brush the tops of the cookies with egg yolk for a shiny finish.

9. Preheat the oven and bake in for 10-12 minutes, or until lightly golden at the edges.

10. Let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.

Equipment Needed

1. Large mixing bowl
2. Electric mixer or wooden spoon
3. Measuring cups and spoons
4. Rubber spatula or wooden spoon
5. Plastic wrap
6. Refrigerator
7. Rolling pin
8. Flour sifter or sieve (optional, for dusting)
9. Baking sheet
10. Parchment paper
11. Cookie cutters
12. Pastry brush (for egg yolk glaze, optional)
13. Oven
14. Wire rack

FAQ

• Q: Can I use salted butter instead of unsalted butter?Yes, but cut back on the salt a bit; we don’t want cookies that are too salty.
• Q: Can I make these sables without the egg yolk glaze?A: Yes, the glaze of egg yolk is optional and serves mainly to give a shiny finish.
• Q: How should I store the Butter Sables?A: Keep them in an airtight container at room temperature for up to a week, and they’re as good as the day you made them.
• Q: Can I add other flavors to the Butter Sables?Yes, you can experiment with flavor and add almond extract or citrus zest.
• Q: What’s the best way to soften the butter?Allow the butter to come to room temperature, about 30 minutes, or until it is slightly yielding when pressed.
• Q: Can I freeze the dough for later use?Sure! Just tightly wrap it in plastic wrap and it can go in the freezer for up to 3 months. Thaw it before baking.
• Q: What can I do if the dough is too sticky?Refrigerate the dough for 15-30 minutes to make it easier to handle.

Substitutions and Variations

To yield 1 cup of unsalted butter, use one of the following substitutes: 250g of coconut oil; 250g of margarine.
For all-purpose flour: 250 g gluten-free flour blend 250 g whole wheat flour
For coconut sugar: 125g granulated sugar 125g brown sugar
For vanilla extract:
1 teaspoon almond extract
1 tablespoon vanilla bean paste

Pro Tips

1. Use high-quality butter: The flavor of butter is prominent in these cookies, so using a high-quality unsalted butter will enhance the taste significantly.

2. Don’t skip chilling the dough: Chilling the dough helps prevent the cookies from spreading too much during baking, ensuring they keep their shape and have a tender, crumbly texture.

3. Add a twist with flavor variations: Consider adding a touch of lemon or orange zest to the dough for a refreshing twist. You can also experiment with almond or coconut extract in place of vanilla for a different flavor profile.

4. Roll out evenly: To ensure even baking, roll the dough to a consistent thickness of about 5mm (1/4 inch). Using rolling pin guides can help maintain uniform thickness.

5. Uniform cookie sizes: When cutting out shapes, try to keep the cookies similar in size, so they bake evenly. Larger cookies may take slightly longer, while smaller ones may need less time.