| Blue Cheese Sablés |
Author: Nicole
Ingredients
- 18 tablespoons (2 sticks + 2 tablespoons) unsalted butter, softened (see Notes)
- 8 ounces Saint Agur blue cheese, softened (see Notes)
- ½ cup granulated sugar
- ¼ teaspoon sea salt
- 2 large egg yolks, at room temperature
- 2-1/4 cups all-purpose flour
Instructions
- Using an electric mixer (stand or handheld), beat together the butter and blue cheese on medium-low until they are completely blended, about 1 minute.
- Add the sugar and salt and beat on medium-low just until well mixed and creamy, about 1 minute. Do not overbeat.
- Add the egg yolks, one at a time and beat on medium-low until each is completely mixed in. Beat until you have a cohesive batter, about 30 seconds more.
- Turn mixer to low, slowly add flour, beating until there is no dry flower left.
- Continue beating on low, until the dough comes together. It may be a little crumbly or sandy, but when pressed together with your fingers, it will come together.
- Remove dough from the bowl and form into a ball. Split into two pieces. Place half of the dough on a long piece of plastic wrap. Wrap it around the dough, leaving the ends open and roll until you have a 2-inch thick log. Repat with the second piece of dough. This takes some finessing as the dough is sticky. I found it easier to roll in the plastic wrap.
- Refrigerate for 4 hours or up to 24 hours.
- Remove from the refrigerator and roll the dough log a bit to round out the bottom.
- Preheat the oven to 350°F. Line two cookie sheets with parchment paper.
- Using a serrated knife, slice each log into ½-inch thick cookies. Place on a parchment-lined cookie sheet 1-inch apart.
- Bake until the edges are light brown, about 16 to 18 minutes.
- Remove from the oven. Let the cookie sheets sit on a cooling rack for 5 minutes. Transfer the cookies from the cookie sheet to the cooling rack and let cool completely.
- Cookies keep, stored at room temperature for 3 days or frozen for up to 3 months.
- Makes about 3 dozen cookies.
Notes
Notes:
* I used regular grocery store unsalted butter for this recipe. I was tempted to use good quality European butter but thought that might throw off the recipe as the fat content is higher.
* Given that the consistency of the cheese is important to this recipe, I would not substitute another form of blue cheese. Saint Agur is a popular cheese, so you’re likely to find it at a good cheese or grocery store. I found it at my local Wegmans.
* I used regular grocery store unsalted butter for this recipe. I was tempted to use good quality European butter but thought that might throw off the recipe as the fat content is higher.
* Given that the consistency of the cheese is important to this recipe, I would not substitute another form of blue cheese. Saint Agur is a popular cheese, so you’re likely to find it at a good cheese or grocery store. I found it at my local Wegmans.
Recipe by Riegl Palate at https://www.rieglpalate.com/blue-cheese-sables/