Christmas morning came early seeing Dorie Greenspan’s adapted recipe for legendary pastry chef Pierre Hermé’s rose and raspberry sablé cookie. A sablé is a French shortbread and unadorned, it’s simply butter, flour, sugar and salt (hmm, that sound familar…). If you love a sandy, fine crumb cookie, then this slice and bake treat is for you!
This particular cookie is elevated with the subtle hint of rose extract providing a beautiful yet delicate scent along with the sweet taste of raspberry. Let me take a moment to talk about rose extract. This recipe uses the extract not rose water. If you don’t have rose extract, please don’t substitute with rose water! The extract is readily available online and the few days wait is worth it. Rose extract or essence is a pure form, best used in baking, while rose water is diluted format used a lot in beverages. With this cookie, the extract is used very sparringly with enchanting results.
The recipe isn’t overly complicated and success is yours, providing you don’t overmix the ingredients. It’s all about creaming the butter and sugar. You don’t want it too fluffy. The addition of the rose scent is sensory dreamy seduction. It’s when you add your dry ingredients that your complete attention is needed. I urge you– one, two or perhaps three short mixing bursts on low speed is all you need for the dough to come together in complete harmony. The dough is divided and shaped into logs, then rolled in a pale pink sugar giving the cookie an additional taste dimension.
Each soft petal pink coin-sized cookie is a single bite of pure heaven melting in your mouth but should you find any sandy crumbs, trust me, you’ll be using your finger to nab every last bit.
Rose & Raspberry Sablés
- ¼ cup sanding sugar
- ¼ tsp. pure rose extract
- Red food coloring
For the cookie
- ½ cup freeze-dried raspberries
- 1 ½ cup All-Purpose flour
- 1 stick plus 3 tablespoons unsalted butter, room temperature
- 1/3 cup sugar
- ½ tsp. pure rose extract
- ½ tsp fleur del sel
- Make the sugar coating by placing the sugar, rose extract and 1-2 drops red food coloring in a zip-lock bag, mix to blend and set aside.
- Preheat your oven to 325*
- Place the freeze-dried raspberries either between two sheets of parchment paper or in a plastic baggie and crush them with a rolling pin. You don’t need to achieve a fine powder. Whisk into the flour.
- In the bowl of a mixer with the paddle attachment, blend just the butter until soft and creamy – 2 minutes. Add the sugar, rose extract and fleur de sel and mix for 3 additional minutes. Scrap down the bowl and then add all the flour in one addition. Mix on low speed, stopping and starting until the dough forms. Remove the paddle and give one last turn with a spatula.
- Turn the dough onto your counter and divide into 4 pieces, rolling each into a log shape. Roll each log in the sugar coating mixture then tightly wrap in plastic. At this point, if your logs aren’t even, use the plastic wrap as a guide to help form. Refrigerate at least one hour or up to three days.
- When ready to bake, unwrap the logs and trim the ends. Slice each log into ½-inch thick rounds and bake on lined baking sheets for 19- 21 minutes, rotating the pans halfway through. You’re looking for gently firm cookies with a golden bottom. The tops will remain pale. Once out of the oven, let the cookies rest in the baking sheet for 2 minutes them move to a cooling rack.
Adapted from Dorie Greenspan