+

Whole Wheat Sablés

Ingredients (6)

  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 2 sticks (8 ounces) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
Try Amazon Fresh
Nutritional Information
  • Calories58
  • Fat3.9g
  • Saturated fat2.44g
  • Trans fat0.15g
  • Carbs5.43g
  • Fiber0.27g
  • Sugar2.11g
  • Protein0.56g
  • Cholesterol10.16mg
  • Sodium12.75mg
  • Nutritional Analysis per serving (48 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Whole Wheat Sablés

Confectioner Alice Medrich serves up meltingly tender, crisp, and buttery cookies with the nutty flavor of whole wheat, which is perfect with almost any nuts or dried fruit combinations.

What to buy: Spelt flour may be substituted for whole wheat.

Game plan: The cookies are delicious fresh but are even better the next day. They can be stored in an airtight container for at least one month.

Tips for Eggs

Instructions

  1. 1Whisk flours together until evenly mixed; set aside. In a medium bowl, with the back of a large spoon or with an electric mixer, beat butter with sugar, vanilla, and salt for about 1 minute, until smooth and creamy but not fluffy. Add flour and mix just until incorporated.
  2. 2Turn off the mixer, scrape down the bowl, form dough into a ball, and, if necessary, knead it with your hands a few times until smooth. Form into a 12-by-2-inch log. Wrap and refrigerate for at least 2 hours or overnight.
  3. 3Heat the oven to 350°F and arrange the racks in the lower and upper third. Use a sharp knife to cut the cold dough log into 1/4-inch-thick slices. Place cookies at least 1 1/2 inches apart on ungreased baking sheets.
  4. 4Bake cookies until light golden brown at the edges, about 12 to 14 minutes, rotating the baking sheets from top to bottom and front to back halfway through baking. Remove from the oven and let cookies firm up on the pans for about 1 minute, then transfer them to a rack and let cool completely.
Load Comments

Recommended from Chowhound

Tired of Pumpkin? This Genoise Cake with Cranberry Curd Filling Is the Move
Food News

Tired of Pumpkin? This Genoise Cake with Cranberry Curd Filling Is the Move

by Amy Schulman | Let’s get one thing on the record: Cakes may be easy to bake, but they’re certainly tough to decorate...

Birria Red Tacos Prove Soaking Your Tortillas Is a Genius Move
Food Trends

Birria Red Tacos Prove Soaking Your Tortillas Is a Genius Move

by David Klein | Learn how to make birria tacos at home and you’ll never go back to your usual naked tortilla. A taco...

9 Short Rib Recipes to Feast on All Fall & Winter
Recipe Round-Ups

9 Short Rib Recipes to Feast on All Fall & Winter

by David Klein | Any way you cut it, short ribs satisfy with a juicy layer of fat that adds gobs of delicious beefy...