Twin Cities Live - Vanilla Bean Sables Intro Photo

Dec 09

Twin Cities Live - Vanilla Bean Sables

Pastry Chef and Cookbook Author, Sarah Kieffer shares her recipe for Vanilla Bean Sables paired with Bridgeman’s Brownie Caramel Crunch ice cream. This flavor is available for pick up in pints at our Parlor in Woodbury or shipped nationwide on Goldbelly

Click here to see the full video and recipe

Vanilla Bean Sables

MAKES ABOUT 30 COOKIES

1 cup [2 sticks or 227 g] unsalted butter, at room temperature
2/3 cup [130 g] granulated sugar, plus more for sprinkling
1/3 cup [40 g] confectioners’ sugar
1 teaspoon salt
1 vanilla bean, seeds scraped, or 1 teaspoon pure vanilla extract
2 large egg yolks
2 cups [284 g] all-purpose flour, plus more for dusting
1 cup [200 g] turbinado or sanding sugar, for sprinkling

In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add the granulated and confectioners’ sugars, salt, and vanilla bean seeds, if using, and beat again on medium speed until creamy and combined, 2 to 3 minutes. Add the yolks and vanilla extract, if using, and mix on low speed. Add the flour and mix again on low speed until combined. • Lightly dust your work surface with flour and transfer the dough. Form the dough into a 12 in [30.5 cm] log and place the log on a piece of plastic wrap a few inches longer than the log. Sprinkle the turbinado sugar over each side of the log, covering the outside of the dough. Gently press the sugar into the dough with your hands, then wrap the log in the plastic wrap and refrigerate until firm, about 2 hours, or overnight.

Adjust an oven rack to the middle position and preheat the oven to 350°F [180°C]. Line three sheet pans with parchment paper. • Unwrap the chilled log and slice it into ½ in [12 mm] thick rounds, spacing the rounds about 2 in [5 cm] apart on the sheet pans. Bake one pan at a time, rotating the pan halfway through baking, until the edges are very light golden brown but the centers are still pale, 14 to 16 minutes. Transfer the pan to a wire rack and let the cookies cool completely on the pan. Repeat with the remaining cookies. Store cookies in an airtight container at room temperature for up to 3 days.