MAKES ABOUT 80 COOKIES
See the illustrations for shaping spiral sablés.
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VANILLA SABLÉS |
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2 |
large eggs |
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10 |
tablespoons unsalted butter, softened |
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⅓ |
cup plus 1 tablespoon (2¾ ounces) sugar |
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¼ |
teaspoon salt |
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1 |
teaspoon vanilla extract |
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1½ |
cups (7½ ounces) all-purpose flour |
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CHOCOLATE SABLÉS |
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10 |
tablespoons unsalted butter, softened |
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⅓ |
cup plus 1 tablespoon (2¾ ounces) sugar |
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¼ |
teaspoon salt |
|
1 |
teaspoon vanilla extract |
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1⅓ |
cups (6⅔ ounces) all-purpose flour |
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¼ |
cup (¾ ounce) Dutch-processed cocoa powder |
1. FOR THE VANILLA SABLÉS: Place 2 eggs in small saucepan, cover with water by 1 inch, and bring to boil over high heat. Remove pan from heat, cover, and let sit for 10 minutes. Meanwhile, fill small bowl with ice water. Using slotted spoon, transfer eggs to ice water and let stand 5 minutes. Crack eggs and peel shells. Separate yolks from whites; discard whites. Press yolks, 1 at a time, through fine-mesh strainer into small bowl, reserving 1 strained yolk for chocolate sables.
2. Using stand mixer fitted with paddle, beat butter, sugar, salt, and cooked egg yolk on medium speed until light and fluffy, about 4 minutes, scraping down bowl as needed. Reduce speed to low, add vanilla, and mix until incorporated. Stop mixer; add flour and mix on low speed until just combined, about 30 seconds. Using rubber spatula, press dough into cohesive mass.
3. FOR CHOCOLATE SABLÉS: Using stand mixer fitted with paddle, beat butter, sugar, salt, and reserved cooked egg yolk on medium speed until light and fluffy, about 4 minutes, scraping down bowl as needed. Reduce speed to low, add vanilla, and mix until incorporated. Stop mixer; add flour and cocoa and mix on low speed until just combined, about 30 seconds. Using rubber spatula, press dough into cohesive mass.
4. TO FORM SPIRAL COOKIES: Halve each batch of dough. Roll out each portion on parchment paper into 8 by 6-inch rectangle, ¼ inch thick. Briefly chill dough until firm enough to handle. Using bench scraper, place 1 plain cookie dough rectangle on top of 1 chocolate dough rectangle. Repeat to make 2 double rectangles. Roll out each double rectangle on parchment into 9 by 6-inch rectangle (if too firm, let rest until malleable). Starting at long end, roll each into tight log. Twist ends of parchment tightly to seal and chill logs 1 hour.
5. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Using chef’s knife, slice dough into ¼-inch-thick rounds, rotating dough so that it won’t become misshapen from weight of knife. Place cookies 1 inch apart on prepared sheets.
6. Bake until centers of cookies are pale golden brown with edges slightly darker than centers, about 15 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes; transfer cookies to wire rack and let cool to room temperature before serving.