Instructions

1. Preparation:
   • Preheat your oven to 180°C (350°F).
   • Line a baking sheet with parchment paper.
2. Mix the Dough:
   • In a large bowl, cream together the softened butter and sugar until light and fluffy using a mixer on medium speed.
   • Add the egg yolks and vanilla extract, and continue mixing until well incorporated.
   • If using, mix in the zest of a lemon or orange at this point.
   • Sift in the flour and salt, then mix on low speed until the dough just comes together. Avoid overmixing to keep the texture light and sandy.
3. Shaping the Cookies:
   • Turn the dough out onto a lightly floured surface.
   • Roll the dough to about 1/4 inch (6 mm) thickness. For a more defined shape, you can chill the dough for about 30 minutes before rolling.
   • Use a cookie cutter to cut out shapes, or simply slice into rectangles or squares with a knife.
4. Baking:
   • Place the cut-out cookies on the prepared baking sheet, spacing them about an inch (2.5 cm) apart.
   • Bake in the preheated oven for 12-15 minutes or until the edges are just starting to turn golden.
   • Remove from the oven and let them cool on the baking sheet for a couple of minutes before transferring to a wire rack to cool completely.

Tips

• Chilling the dough: For cookies that hold their shape better, chill the cut-out dough on the baking sheet in the refrigerator for about 15 minutes before baking.
• Decoration: Before baking, you can sprinkle the tops with coarse sugar or brush with a light egg wash for a shiny finish.
• Storage: These cookies store well in an airtight container at room temperature for up to a week.

Enjoy your homemade Sablé cookies with a cup of tea or coffee, or gift them beautifully packaged for a delightful treat!