by monkeymom
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Kitchen Butterfly's Testing Notes:
Expand Collapsemonkeymom's Notes:
Expand1 3/4 cups all purpose flour Ask a question about this ingredient
1 cup sugar Ask a question about this ingredient
3/4 cup unsweetened cocoa powder Ask a question about this ingredient
1/2 tsp baking soda Ask a question about this ingredient
1 vanilla bean, scraped Ask a question about this ingredient
1 1/4 tsp salt Ask a question about this ingredient
1 cup unsalted butter cut into ½ cubes Ask a question about this ingredient
1 egg yolk Ask a question about this ingredient
dark or white chocoloate ganache (recipe below) Ask a question about this ingredient
crushed candy canes and/or festive sprinkles Ask a question about this ingredient
Mix flour, sugar, cocoa powder, baking soda, vanilla seeds, and salt on low speed in a mixer. Add butter a little at a time. The mixture will look very sandy. Once all the butter has been added, add the egg yolk and continue to mix. It will come together but not completely.
Ask a question about this stepCover plastic wrap onto a work surface and dump dough mixture onto it. Form dough into three logs about 1 ½ in wide and 10 inches long. Wrap each log in plastic wrap and refrigerate until completely chilled.
Ask a question about this stepPreheat oven to 350°F. Unwrap log and cut slices a little less than 1/4 inch (I get 5 cookies/inch). Place on cookie sheet lined with a silicone liner or parchment paper. Bake for 9 minutes. Remove cookies from oven and let cool.
Ask a question about this stepFrost cooled cookies with thickened ganache frosting and top with decorations. Let ganache harden.
Ask a question about this stepEmergency topping: Another way I have frosted these is to place 4 bittersweet chocolate chips on top of each cookie when they come out of the oven. Put back into oven for 1 minute, then remove. Using the back of a spoon, spread melted chocolate over each cookie, then sprinkle with peppermint shards. Remove to wire rack and let cool. Use only bittersweet chocolate chips for this.
Ask a question about this step8 oz white chocolate or dark chocolate either in chip form or chopped Ask a question about this ingredient
½ cup heavy whipping cream Ask a question about this ingredient
Heat heavy whipping cream in a small saucepan until bubbly. Remove from heat and pour over chocolate. Stir until chocolate is melted and mixture is uniform. Let cool, stirring periodically until thickened and spreadable. Don't refrigerate or it may seize.
Ask a question about this stepNote: you can add a couple of drops of peppermint extract to the ganache to up the minty-ness if you are using crushed candy canes.
Ask a question about this stepYum! I just saw these now!! So funny, my husband brought home a few cookies from work the other day, and it was a chocolate cookie with white chocolate topping and crushed candy canes on top, and I thought "wow this is a really great cookie!" Now I can make them! Thanks for recipe, monkeymom!
Wow!!!! Love love love these. I just iced them and sprinkled candy cane pieces and all set to go with all my cookies i baked today. I love your recipe and thought I'd pass along another idea for a ganache i've done: add a little strained apricot preserves. It adds some pectin to firm up the chocolate nicely and brings out a subtle hint of fruit to the chocolate. Thanks mm!!!
What a wonderful ganache idea. Now I'm tempted to share one back - I mae citrus dust all the time - I cut and oven dry thin slices of citrus, mostly orange. Once dried, I blend, sieve twice and then the powder to the ganache for a burst of flavour
I love your idea too, KB! I'm definitely going to try making citrus dust!! Thanks so much for the idea.
http://www.kitchenbutterfly.com/2010/03/09/how-to-make-citrus-dust/ and http://www.kitchenbutterfly.com/2010/11/21/international-incident-salt-party-how-to-make-finishing-salts/- if you want to see my citrus dust results!
I just went to your blog to read it, KB. Thanks so much! I've saved it so I can make these over the holidays!! And I love your blog - and really love the photos!! So beautiful!
Wow! I'm so happy you like them! I love the idea about the ganache! I also have been eyeing your citrus dust for months KB. There are so many uses for it and it's a great time of year to use them. So cool!
I'm testing these.......so excited!!!!!!!!!!!!!!!
Yay! I made them again a couple of days ago and they actually made more than 50 cookies...so be prepared for that!
Thanks monkeymom but I can assure you that between home and office, there'll be nary a sable to spare!!!!!!!
These are gorgeous! I bet the white chocolate ganache on the dark chocolate cookie is divine.
Note: I made a mistake in this recipe - it should be 2 sticks of butter (1 cup), not 2 cups!
food52 editors, please help! Thanks and sorry if anyone has tried it with the wrong amount!
Fixed!
Whew! I'm making these on Friday!
Whew indeed! I'd feel so bad if you had made them that way. I made these again today as sandwich cookies with a white chocolate filling (like oreos). The sable dough is in the beginning very sandy but if you keep mixing it, it will come together. It reminds me of pate sucree. It's very forgiving. You can roll these and cut cookies or reroll scraps into a log and cut them pretty well when they are not still room temp. Hope they go well for you!
My husband loved these so much that the only improvement he could recommend was making cookie sandwiches, as you did, so you could more of them more quickly :-) I made extra dough and froze it. Having some friends over next Saturday and think I'll add these little cookies to the dessert plate.
These look great. I think I will add it to my 2010 holiday cookie trials. Have you ever thought of putting some rum in the sable?
I have to bring 5 dozen cookies to a holiday party, and these have GOT to be one of the types I bring. They soooooo good!
Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
So glad you like them KitchenButterfly! Thanks so much for testing them (with your daughter!). I agree that these are very versatile. Hazelnut and cinnamon sound so good!