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Frozen sablé dough?

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Frozen sablé dough?

Deenso | Dec 6, 2005 01:49 PM

I’ve mentioned on these boards that I’m not what you’d call a pastry expert – far from it. That being said, I do have a recipe that produces incredible-tasting butter cookies – they’re a dead ringer for the fabulous sablés from Poilane, in Paris. I got the recipe from an old coffee-table cookbook that was part of a series – this one was “France, The Beautiful Cookbook.”

I had planned to make these for Christmas gifts for my bosses and some friends the weekend before Christmas, along with some simple meringues. (When I use all the egg yolks in the cookies, I usually save the whites to make meringues.) As it turns out, though, my husband has surprised me with a birthday trip for that weekend and I won’t be able to do my baking. So now I have two options:

1) I could bake them this weekend, store them in airtight containers, and hope that they’ll still be good on 12/21, which is when I would be giving them away. I usually bake them a couple of days ahead and they seem to last a good while, but I’ve never done them this far in advance.

2) I could make the dough this weekend, form it into logs, then wrap and freeze the logs – to be thawed, sliced and baked on the 19th or 20th. Ordinarily, this dough is rolled out between a couple of sheets of plastic. Do you think it would work if I cut individual cookies from a log? I know they wouldn’t be quite as pretty, since I usually use a flute-edged 2-inch cookie cutter, but would the taste/texture be effected?

If it would help to know the ingredients, each batch (of approximately 20 cookies) is made from 1 & 1/4 cups of flour, 5 tablespoons of superfine sugar, 3 ounces of butter and 2 egg yolks.

Your expert advice would be hugely appreciated.

Thanks,
Deenso

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