These sable cookies have the perfect sable texture and flavor. They are a fantastic butter cookie and rank as the first cousin to the shortbread. This recipe appeared in the NYTimes on August 25, 2019.
Makes about 80 1 ½-inch cookies
1/2 cup plus 2 tablespoons granulated sugar (125 grams)
1 large egg plus 1 large egg yolk room temperature
18 tablespoons (2 ¼ sticks) unsalted butter, room temperature
2 cups corn flour (240 grams)
1 3/4 cups all-purpose flour (240 grams)
In a medium-sized bowl, sift together flours.
Beat sugar, egg, and egg yolk at medium speed with an electric mixer until pale and creamy, about 2 minutes. Add butter, beating until smooth, about 2 minutes. Gradually add flour mixture, beating at low speed until just combined. Mixture will be crumbly. Gather dough together and shape into disk. Wrap disk in wax paper or plastic wrap, and chill overnight.
Preheat oven to 350°F. Line cookie sheets with parchment paper.
Between sheets of wax paper, roll dough to 1/3-inch thickness. Using 1 1/2-inch round cookie cutters, cut out dough and place about 2 inches apart on prepared cookie sheets. Bake for 12 to 15 minutes until edges are pale golden brown. Cool on cookie sheets for 2 minutes, then remove cookies from baking sheet and place on wire racks to cool completely.
Store cookies in an airtight container for 5 to 7 days.