Black and White Cookies -Sablés

by Feli Chic'Cuisine

The beauty of black and white cookies lies in their simplicity and sophistication. Originating in France, these buttery cookies boast a tender, crumbly texture that melts in your mouth. The contrast of the rich dark chocolate and pure white icing not only makes them an eye-catching dessert but also offers a delightful combination of flavors.

Christmas is always a special time of year, filled with warmth, joy, and of course, delicious treats. Among my favorite festive delights are the black and white cookies, known as Sablés.

These cookies are not just a holiday tradition for me; they have become a staple at my Christmas gatherings, captivating everyone with their elegance and flavor.

The Easiest Way to Make Sablé Cookies

1. Beat the butter, salt, and powdered sugar together until smooth and fluffy. Add the egg, vanilla sugar, orange zest and mix thoroughly.

2. Add the flour and mix with your hands or a stand mixer until the mixture resembles crumbs.

3. Divide dough in half and mix cocoa powder with one half of dough.

4. Mix until the mixtures (cocoa and the vanilla) just comes together. Wrap the two doughs in baking foil and let sit in the fridge for 1 hour.

Black and White Cookies -Sablés

The beauty of black and white cookies lies in their simplicity and sophistication.

Makes: 40 cookies. Preparation Time: 1 h 25 min. Baking Time: 12 min. Total Time: 1 h 37 min

Ingredients

For the Dough

300 g butter
145 g powdered sugar
1 pinch of salt
1 tsp orange zest (from a bio orange)
1 egg
2 tsp vanilla sugar
400 g flour, sifted
35 g cocoa powder, sifted

For Brushing

1 yolk
2 Tbsp whipping (double) cream

Method

Prepare the Coating

1. In a small bowl, whisk the egg yolk with the whipping (double) cream. Set aside.

Prepare the Vanilla and Cocoa Dough

2. In a large bowl, cream the butter, salt, and powdered sugar until light and fluffy. Add the egg, vanilla sugar, and orange zest, then mix thoroughly. Gradually add the flour and mix until the dough just comes together.

3. Divide the dough in half. Mix the cocoa powder into one half until fully incorporated. Wrap each dough portion in baking parchment or cling film and refrigerate for 1 hour.

Prepare the Spiral Cookies

4. Roll out each half of the dough between sheets of waxed or parchment paper into rectangles approximately 0.5 cm (1/4 inch) thick.

5. Lightly brush the vanilla dough rectangle with the egg-cream mixture. Place the cocoa dough rectangle on top and gently press them together.

6. Roll the layered dough tightly into a log. Wrap in baking parchment or cling film and refrigerate for at least 1 hour.

Prepare the Wheel Cookies

7. Roll one portion of dough into a cylinder about 2 cm (1 inch) in diameter on a sheet of waxed or baking paper.

8. Roll out the other portion of dough into a rectangle approximately 0.5 cm (1/4 inch) thick. Lightly brush with the egg-cream mixture, then wrap it around the cylinder. Wrap the log in baking parchment or cling film and refrigerate for at least 1 hour.

Bake the Cookies

9. Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.

10. Using a sharp knife, slice each log into rounds approximately 0.5 cm (1/4 inch) thick. Place the slices on the prepared baking sheet, leaving about 2 cm (1 inch) of space between them.

11. Bake for about 12 minutes, or until the vanilla dough turns a light golden brown.

Carefully transfer the cookies to a wire rack and let them cool completely.