Diamant Sablé

Dug up a recipe from my days in Finishing School.  The cookies are named diamond because when rolled in coarse sugar they appear as they were rolled in diamonds.

Ingredients:
1 cup (2 sticks) butter, chilled
2 ¼ cups flour
½ egg (try to get both the white and some yolk)
¾ cup powdered sugar
Dash of salt
½ teaspoon vanilla extract
Coarse decorating sugar (white or desired color)
1 egg white for brushing on the dough

Directions

On your work surface, cut the butter into the flour. Mixture should be the size of peas.

Form the mixture into a circle, and make a well in the center. Add egg, sugar, salt and vanilla to the center and mix together with your fingertips. Cut mixture into the flour and butter.

Line the dough in front of you. Using the heel of your hand, smear the dough away from you to shear the dough against the countertop to combine. Gather the dough together and repeat. The dough should be combined after two to three passes. Work quickly so you don’t heat and soften the butter.

Roll the dough into 2 logs, each about 1 inch in diameter. Wrap each log in parchment or plastic wrap and chill at least 1 hour.

Turn the logs every 15 minutes so the bottom does not get flat. If you have a rounded loaf pan, you can rest the dough on the pan so it will stay in a round shape. Or, place inside a paper towel roll.

When the dough is well chilled, preheat your oven to 350 degrees. Unwrap the dough.

Place a piece of parchment paper on your work surface, or use a large plate. Make a line of sugar the length of the dough, about ¼ to ½ inch deep and 2 to 3 inches wide. Brush the log with a thin layer of egg white, then roll in the sugar, pressing to adhere the sugar to the logs. Repeat with second log. If the dough feels soft, place in refrigerator 5 minutes.

Slice dough into ½- to ¾-inch slices and place about 1 inch apart on a parchment-lined baking sheet. Reshape as necessary so the cookies are round.

Bake in preheated oven 8 to 10 minutes until cookies are just beginning to brown. Remove from oven and cool. Store in an air tight container up to 1 week, or freeze. 

Fairy Dust Shortbread Cookies

Ingredients:

2/3 cup of sugar
1 cup of butter, softened
2 cups of flour
1 teaspoon vanilla
sprinkles

Directions:

1. Preheat your oven to 350 degrees, then start combining your butter and sugar until mixed well and light and fluffy.
2. Add in your teaspoon of vanilla and continue mixing.
3. Add flour, one cup at a time until combined.

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4. Refrigerate for about an hour.
5. Roll them into one inch balls then roll into multi-colored sprinkles. Place on an ungreased cookie sheet and bake in the oven for 13 minutes until lightly brown on edges.

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Claude Monet’s Chestnut Cookies

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My recipe theme for August is recipes of famous artists.  I came up with this theme as I started research recipes for our cabaret night in August.  Since the Les Hydropathes, who later occupied the Le Chat Noir  in the bohemian Montmartre district of Paris, were not famous for their cooking; I had to resort to the recipes of famous artists and writers.

Today we have Claude Monet’s Chestnut Cookies tomorrow it will be Gertrud Stein (not an artist but a great patron of the arts) famous fruit salad.

Claude Monet’s Chestnut Cookies

Ingredients:

½ CUP UNSALTED BUTTER
1 CUP UNSWEETENED CHESTNUT PURÉE
¾ CUP SUGAR
EGGS, SEPARATED

Direction:

Preheat over 350 degrees, line a large baking tray with baking paper.

Beat egg white until stiff and set aside.

In a large mixing bowl, combine remaining ingredients, mix well.

Add stiffen egg white

Scoop on the lined baking tray, bake for 12 minutes or until slightly firm on the edges.

Chocolate Chip Cookies 

In the book Everything I Never Told You at one point it talks about, how in the perfect American Household one will never see the bottom of a cookie jar or the perfect American Housewife will never run out of cookies.

So, this morning I made cookies, 4 dozen cookies.

Ingredients:

1/2 cup butter, softened
1/2 cup shortening
3/4 cup sugar
3/4 brown sugar
2 eggs
2 teaspoons vanilla
2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt2 cups Ghirardelli semi-sweet chocolate chips or 2 cups milk chocolate chips or 2 cups double chocolate chips
Sometimes I add 1 cup chopped walnuts or 1 cup pecans

Directions:

Preheat oven to 375º F

Mix the flour with baking soda and salt, then set aside.

Mix cream butter and the shortening with the sugar, brown sugar, eggs and vanilla, blend the dry mixture into creamed mixture ad in chocolate chips and nuts if you like.

Drop by tablespoon onto cookie sheets, lined with parchment paper.

Bake at 375º F for 9 to 11 minutes or until golden brown.