Friday, 14 February 2014

Chocolate Sable Sandwich Cookies

Today is the one year anniversary of when I received my gorgeous Tiffany blue KitchenAid stand mixer. It’s been one hell-of-a year as I put my hand mixer away and let the big boss go to town, mixing cookie dough, whipping Swiss meringue buttercream for 20 minutes until it comes together, etc., etc., (see blog for more details). It’s my favorite tool in the kitchen (next to my bamboo cutting board, ice cream scoops, and nicely weighted knives), and I’ll even go so far as to say that I’m in love(and I’m pretty sure it feels the same way)! I guess I have to say a big thank you to that cute guy that got it for me last Valentine’s Day.

For our anniversary bake, I decided to give sable cookies a go - super easy, prettily piped, topped with sprinkles, and sandwiching buttercream.

Chocolate Sable Cookies
Adapted from here.

1/3 cup cocoa powder
1 ¾ cup + 1 Tablespoon all purpose flour
1 teaspoon instant espresso powder
½ teaspoon salt
1 cup butter, room temperature
½ cup + 3 Tablespoons icing sugar
3 Tablespoon egg whites, room temperature
1 teaspoon vanilla

1.  Preheat oven to 355 degrees F.
2.  Sift cocoa, flour, espresso, and salt into a bowl and mix. Set aside.
3.  In a different bowl, or stand mixer, beat butter until soft. Add icing sugar and beat until light and fluffy.
4.  Add egg whites and beat until thoroughly mixed. Add vanilla and beat to combine.
5.  Add flour mixture and mix until just combined.
6.  Fill a piping bag with a wide tip (I used 1M). Pipe designs onto a cookie sheet and bake for 10-11 minutes. Cool for 10 minutes on sheet before moving to a rack.

Buttercream of your choice. I actually used leftover frosting from my freezer – chocolate and raspberry. Pipe or spread buttercream on one cookie and top with another. Enjoy!

Verdict: The sables are great because they are chocolate-y and but only a little sweet. The filling gives it more sweetness and richness, so it’s up to you whether you want to take it to that level (they are good on their own). Tip: make sure the dough is really soft before piping. I kneaded it a bit in the piping bag to soften it to a pipe-able consistency. All in all, it was a great anniversary!

1 comment:

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