Sablé is French for sandy, and during the holidays, these French butter cookies offer sophistication and style. That is, if you can capture their elusive sandy texture, which separates them from sturdy American butter cookies. Unfortunately, most of the sablé recipes that the cooks at America's Test Kitchen researched baked up without the delicate crumbliness that defines this cookie. To create the hallmark sandy texture of sablés—light, with an inviting granular quality similar to shortbread—it took some detective work. The answer was a common baking ingredient—with a not-so-common preparation—that gave their cookies the texture they wanted.
Watch this video for step-by-step instructions or get the recipe at America's Test Kitchen (free registration required).
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