Whole Wheat Sables with Za'atar

[Photograph: Carrie Vasios Mullins]

French butter cookies (sables) are topped with the Middle Eastern spice blend za'atar for a savory-sweet snack that would be great as an hors d'oeuvre with wine.

Note: Because za'atar is a spice blend, its exact contents will vary by brand. Most contain sesame seeds, sumac, and salt, and other additions such as marjoram and thyme are common. I've never really met a zaatar I didn't like, but if you want to be sure, give it a try before using.

About the author: Carrie Vasios Mullins is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios

Whole Wheat Sables with Za'atar

The recipe box is closed. Read about why and how to export your data »

About This Recipe

Yield:makes about 20 sables
Active time:20 minutes
Total time:1 hour 35 minutes
Special equipment:stand mixer, baking sheet, parchment paper, pastry brush
This recipe appears in: Cookie Monster: Whole Wheat Sables with Za'atar

Ingredients

  • 8 tablespoons unsalted butter, at room temperature
  • 2 tablespoons sugar
  • 1/2 cup whole wheat flour
  • 1/2 cup all purpose flour
  • 1/2 teaspoon kosher salt
  • 1 teaspoon milk
  • 1 egg beaten with 1 teaspoon water, for egg wash
  • About 4 tablespoons za'atar (see note)

Procedures

  1. 1

    In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugar until just smooth, about 2 minutes. Add flour, whole wheat flour, salt, and milk, and mix until dough just comes together. Roll dough into a 1-inch wide log, wrap in plastic wrap, and refrigerate one hour.

  2. 2

    Adjust oven rack to middle position and preheat oven to 350°F. Line a baking sheet with parchment paper. Put egg wash in one shallow bowl and zaatar spice in another.

  3. 3

    Cut dough into 1/4-inch slices. Brush each with egg wash and then press lightly into zaatar blend. Place cookies on baking sheet and bake until golden at the edges, about 15 minutes. Let cool 5 minutes then transfer to a wire rack to finish cooling.

Comments

Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: