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Sunday, April 21, 2013

Vanilla Sablés

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Oh my god. I actually think I have ADHD. I've been 'writing my essay' since about noon today, but I keep finding myself doing anything but. I've checked my horoscope on at least three different websites. I've taken a number of online quizzes- in case you were wondering my patronus would be a fox, I'm most like Charlotte York from Sex and the City, and I'm going to die October 31, 2013. Who knew, right? I've even made a few wildly entertaining (well I think they're funny, anyway) photos on Face in Hole.

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 Basically, I'm procrastinating. As thrilling as Fabergé eggs are, I'm just not sure I can take another second of them tonight. I feel like I've watched every episode of every t.v. show ever made. I've sent some pretty artful snapchats. Ok, ok. You get it. I'm bored. 

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Whenever I get bored or restless, I generally venture into the kitchen. I'll set my iTunes on shuffle, preheat the oven, and get going. Though I'm avoiding the things I really should be doing, at least I feel like I'm doing something productive when something tangible results from my dilly-dallying. So if any of you, like me, have caught a serious case of ennui, I leave you with this recipe for Vanilla Sablés. They'll keep you occupied, and they'll keep you full- a winning combination, if you ask me. I'm off to my own kitchen to make something tasty.

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  Vanilla Sablés
Adapted from Serious Eats
Makes about 3 dozen

2 cups all-purpose flour
1/2 teaspoon table salt
1 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/4 cup powdered sugar
2 egg yolks, at room temperature
1 teaspoon vanilla extract


Preheat oven to 350. In a medium bowl, whisk together flour and salt. In the bowl of a stand mixer cream butter until light and fluffy. Add both sugars and beat until smooth and fully incorporated. Beat in egg yolks, one at a time until combined. Beat in vanilla extract. Divide dough in half. Place each half onto a sheet of plastic wrap and shape into logs. Wrap in plastic wrap and place in freezer for 30 minutes, until firm. Once firm, slice logs into 1/4-inch slices and place on baking sheets. Bake for 15-18 minutes, until firm to touch and just beginning to brown at edges. Let cool on a wire rack.

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