Since this recipe has very few ingredients, the flavour of our flour really shines through. These French shortbread cookies have a sandy but snappy texture, and are buttery and just barely sweet.
We used our Organic Sifted Red Spring Wheat Flour but have also baked these cookies with our Organic Whole Grain Rye Flour and Organic Sifted Spelt Flour. This recipe was done in a food processor to achieve the sandy texture but can also be done in a stand mixer.
Sablé Heart Cookies
1 1/4 stick (140g) butter, room temperature
1/2 cup (125g) sugar
1 egg, lightly beaten
2 cups (280g) Organic Sifted Red Spring Wheat Flour
In a food processor, cream the butter until smooth. Add sugar and process until blended together, scraping down as necessary. Add the egg and continue to process until the mixture is smooth. Add all of the Organic Sifted Red Spring Wheat Flour and pulse until the mixture forms clumps.
On a clean work surface, gather the dough together and shape into a disk. Wrap with plastic wrap and chill in the refrigerator for at least an hour.
Preheat oven to 350°F. Line a baking sheet with parchment paper.
Once chilled, roll dough onto a lightly floured surface about 1/4 inch thick and use cookie cutters to cut out the desired shapes. Place them on the prepared baking sheet about 1 inch apart. Gather the dough scraps, chill again if necessary, then re-roll and cut out shapes.
Bake for 8-10 minutes or until set, being careful not to let them brown. Transfer to a rack and allow to cool.
