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Honey-Rosemary Sablés (Cookies)

Oftentimes in the windows of French pâtisseries the sablés are as big as your palm. They are definitely big enough to share, or not! For this recipe I’ve made them quite a bit smaller. You can always enjoy a second one without any guilt.

This sablé is not that sweet either. It also has a savory dimension with the addition of rosemary. It’s not overpowering but if rosemary is not to your taste, by all means swap it out for freshly chopped thyme or leave the herbs out altogether and let the honey shine on its own.

Makes about 60 cookies

2 1/4 cups (10.5 oz / 300 g) all-purpose flour
3/4 teaspoon kosher salt
1/2 cup minus 1 tablespoon (3 oz / 85 g) granulated sugar
1 tablespoon (0.5 oz /10 g) vanilla sugar
1 cup (8 oz / 225 g) unsalted butter, cut into 1-inch pieces, room temperature
1 large egg yolk
1/4 cup (3 oz / 90 g) premium wild flower honey
1 tablespoon finely chopped fresh rosemary (or thyme)
1 large egg, beaten
2 tablespoons sanding sugar

In a medium bowl whisk together flour and salt, set aside. In the bowl of a stand mixer add the granulated and vanilla sugars along with the butter. Using the paddle attachment beat mixture on medium speed until smooth. Scrape down bowl, add egg yolk and honey and beat to combine. Add dry ingredients in 2 additions, mixing well on low speed after each addition. Add the rosemary and mix just until combined. Tip dough out onto a counter-top and knead a couple of times to incorporate any stray bits.

Divide dough in half (each weigh about 14 oz / 400 g) and roll into two 12-inch long logs. Wrap each log in parchment paper, then wrap tightly in plastic and chill until firm, about 2 hours or better yet overnight.

When ready to bake off, preheat oven to 350 degrees F. Unwrap 1 log of dough and brush with beaten egg. Sprinkle half the sanding sugar over the log, turning until evenly coated. Slice dough into 1/4-inch thick rounds, rolling log every few slices to avoid creating a flat surface. Place cookies on a parchment-lined baking sheet, spacing about 2″ apart, and chill if necessary. Repeat by egg washing the second log and sprinkling with sugar.

Bake cookies, rotating baking sheets top to bottom and back to front halfway through, about 10 – 12 minutes or until cookies are golden around the edges but still pale in the center. Let cool 5 minutes on baking sheets, then transfer to wire racks and let cool completely.

Do Ahead
Dough can be made 1 month ahead; freeze instead of chilling. Thaw in refrigerator overnight before using. Cookies can be baked 3 days ahead; store airtight at room temperature.