Chocolate Sables

Another cookie recipe I made from this book.

I took these on Sunday as a hostess gift along with a bottle of wine.

Ingredients:

1 cup all-purpose flour

1/3 cup natural unsweetened cocoa powder

1/2 teaspoon baking soda

1/2 cup unsalted butter, at room temperature

2/3 cup sugar, plus more for sprinkling

1/4 teaspoon sea salt (key ingredient)

3/4 teaspoon vanilla extract

3 1/2 ounces 70 percent cacao chocolate, grated

Preparation:

1. Sift together the flour, cocoa powder, and baking soda into a bowl

and set aside.

2. In the bowl of a stand mixer fitted with the paddle attachment,

beat together the butter, sugar, salt, and vanilla until lightened, about

4 minutes. Add the dry ingredients and grated chocolate and mix until

just to combine.

3. If the dough is soft, wrap it tightly in plastic wrap and refrigerate for

30 minutes. Otherwise, roll out the dough 1/2-inch thick between two sheets of

wax paper or on a lightly floured work surface. Instead of cutting into 1-inch squares

I used round cookie cutters with a diameter of 1 1/4 inches (the smallest I had).

I think this is more simple. Place them 2 inches apart on a parchment-lined

or silpat-lined baking sheet. Sprinkle lightly with sugar.

4. Preheat the oven to 350 degrees F. Bake the cookies until they are firm,

10 to 12 minutes. Remove to a wire rack to cool. Again, sprinkle sugar 

once they are baked and still hot. Store in airtight container for up to 2 weeks.

Enjoy with a scoop of vanilla ice cream or with a cup of coffee!