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Chocolate Sable Cookies

Servings: 18 cookies
Source: Cooking Tree


The original recipe added a piped chocolate tuft to the cookies that I don't believe they really need, so I've never made them. You can find a step-by-step video at the recipe source, a Korean cooking channel on YouTube called Cooking Tree (the video is here). 


  • 100 grams unsalted butter, at room temperature
  • 45 grams powdered sugar
  • 1 egg, separated
  • 110 grams cake flour
  • 40 grams almond flour
  • 20 grams cocoa powder
  • 50 grams caster sugar


  • In a mixing bowl, cream the butter and sugar together until the mixture is light.
  • Add the egg yolk, and mix thoroughly.
  • Sift in the cake flour, almond flour and cocoa powder, and press gently with a spatula against the sides of the bowl until a slightly sticky and shiny dough forms.
  • Transfer dough to a sheet of wax paper and shape into a log, coaxing and rolling gently. Fold the wax paper around the dough, and fasten securely. Transfer to the freezer for 1 hour.
  • Take the cookie dough out of the oven and brush generously with egg white. Scatter caster sugar over a clean sheet of wax paper and roll log through the sugar until thoroughly coated.
  • With a sharp knife, cut the dough into small discs, about the size of a thick coin. Lay the cookies out on a baking sheet, a few centimetres apart.
  • Bake in a 175° Celsius (or 350 Fahrenheit) oven for 13 to 15 minutes until cookies are set. Some cookies may crack a little on the surface; that's fine.