` Olive Oil Sablé Cookies - Olive Oil Times

Olive Oil Sablé Cookies

Sablé cookies are France’s version of shortbread, getting their name from the area of origin, Sablé-sur-Sarthe. Instead of the classic butter-flour combination, we substitute a mild extra virgin olive oil. Adding pronounced flavor, for a subtle sweet and slightly savory cookie.
Olive Oil Sablé Cookies
Olive Oil Sablé Cookies
Sep. 11, 2020
Patterson Watkins

These cook­ies are ideal for a lit­tle sweet treat, served on their own, or paired with a more robust dessert selec­tion. And can be adapted to your cookie-lik­ing, rolled wafer thin and crunchy or slightly thicker and soft. Extra vir­gin olive oil works very well when bak­ing. Providing the same struc­ture and mois­ture as but­ter, with a health-con­science boost. 

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Olive Oil Sablé Cookies

4 from 4 votes
Course: DessertCuisine: FrenchDifficulty: Easy
Makes

2

dozen
Prep time

5

min­utes
Cooking time

20

min­utes

Unlike tra­di­tional short­bread cook­ies, where the flour and but­ter are com­bined to cre­ate a crum­ble (before the addi­tion of the wet ingre­di­ents), the olive oil, sug­ars and egg are first blended before the flour is sifted in to cre­ate the cookie dough.

Ingredients

  • 1/3 cup mild inten­sity extra vir­gin olive oil (plus a lit­tle extra for brush­ing the tops of the cook­ies)

  • 1/2 cup gran­u­lated sugar

  • 1/4 cup con­fec­tion­ers sugar

  • 1/2 tea­spoon salt

  • 2 each eggs

  • 1 tea­spoon vanilla extract

  • 2 cups all pur­pose flour

  • sand­ing sugar

Directions

  • Combine olive oil, sugar (both gran­u­lated and con­fec­tioner), salt and eggs in the bowl of an elec­tric mixer fit­ted with the whisk attach­ment. Whisk until blended and smooth. 
    Switch out the whisk attach­ment for the pad­dle attach­ment and begin adding the flour into the wet mix in batches. Blend until the flour is incor­po­rated.
  • Remove dough from the mix­ing bowl, wrap and refrig­er­ate for 1 – 2 hours.
  • Preheat oven to 350°F. Remove dough from the refrig­er­a­tor, divide into quar­ters and press each quar­ter into a disk. Roll dough out on a lightly floured work sur­face until 1/4 – 1/8 inch thick. Cut into indi­vid­ual cook­ies using 2 inch round cookie cut­ter.
  • Place cook­ies on a bak­ing sheet lined with parch­ment and brush each cookie with a lit­tle bit of EVOO. Sprinkle each cookie with sand­ing sugar and bake for 15 – 20 min­utes (less bak­ing time for thiner cook­ies) or until firm and a lit­tle golden around the edges. 
  • Remove from the oven and let cool to room tem­per­a­ture before serv­ing.

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