Happy holidays !!! I am writing this article from my flight home. I have missed France very much and can’t wait to hug my family and go back to my old habits for a month. The first thing on my list after finishing this last Fall semester of college was to make my grandma’s little Christmas « Sablés » or also called butter cookies. Those little sandy cookies used to put me in a state of pure excitement when I was a child, and still do today. I remember asking my grandma to make more dough because the raw dough is truly addictive !!! (I remember also her trying by all means to make me stop eating it). I had never tried to make those cookies without my grandma, and being able to successfully reproduce them was SO satisfying!! The texture is really in between a shortbread and a sugar cookie, but it doesn’t crumble as much as a shortbread.
For the icing I made the exact same one I used for the Christmas cinnamon stars
. I added some of Wilton
icing colors to the icing. Be careful not to pour too much. A little goes a very long way to color your icing.
So far, I have been taking my pictures with my iPhone 7 only! I was so overloaded when I left France to go back to the States at the end of summer, that I decided to leave my camera at home in France for fear of losing it or damaging it during the trip. My dad kindly got me an objective 50mm/f1,18 to take pictures of my food for Christmas, and I AM VERY EXCITED to try it and take beautiful pictures for the blog and Instagram!!!
I had a lot of fun decorating the cookies but I have to admit you really don’t need to. They are simply delicious without anything on them.
Here is a simple Christmas cookies recipe from a French grandma (About 20 pieces):
- 200g of butter
- 1 3/4 cup or 250g of all-purpose flour
- 2/3 cup or 100g of icing sugar
- 1 teaspoon of cinnamon
For the icing :
- 300g of icing sugar (11oz)
- 2 egg whites
– Preheat the oven at 200°C or 395°F
-Take the butter out of the fridge 2 hours before or microvave it 10 seconds.
– Prepare the dough by adding and blending together butter, flour, suggar and cinnamon.
– Wrap the dough in a plastic wrap and let the dough chill in the fridge for about an hour. (Or 30min in the freezer).
-Take the dough out of the fridge for about 10min.
-Dust your counter space with flour, and place the dough on it.
-Roll the dough for approximately 5mm.
-With the cookie cutters of your choice, cut the cookie shapes you like and place them on a baking sheet.
-Put the baking cookie pan in the oven for about 5-8min. Don’t try to remove them from the baking sheet right away, they will be too soft.
-When they look solid enough, transfer each of them on a cooking rack until they cool completely.
-In the meantime, make the icing:
- Separate egg yolks from whites and beat whites until stiff peaks form.
- Slowly sift add the icing sugar and then beat until getting a thick white icing.
- Add the drops of food coloring until you obtain the colors you like
-With a cooking brush, Brush the cookies with icing
-Let the icing rest for at least 20min.
- Substitute cinnamon with ginger or vanilla extract.
Did you make this recipe ?
Let me know how it turned out for you!
Leave a comment and share a picture on Instagram with the hashtag #mariescookbook