Скачать или смотреть How to Make Delicious Diamond Sable Cookies Without an Oven?

Ingredients:
Butter: 100 grams
Powdered sugar: 40 grams
Egg yolk: 1
Flour: 130 grams
Vanilla: 1/4 teaspoon
Almonds or pistachios: 40 grams (optional)
White sugar (for rolling): 100 grams
Recipe:
Prepare the butter: Take the butter out of the fridge 30 minutes in advance to bring it to room temperature. Room temperature butter means it’s soft enough that when you press it with your finger, it leaves an indentation but is still firm enough to slice. Prepare the Flour: Measure and sift the flour, then set it aside. Mix Butter and Sugar: In a clean bowl, combine the room-temperature butter and powdered sugar. Use an electric mixer on the lowest speed for a few seconds to avoid spreading the sugar, then beat on medium speed for about 3 minutes until creamy. Add Egg Yolk and Vanilla: Add the egg yolk and vanilla extract, then mix with the electric mixer on medium speed until just combined. Incorporate the Flour: Add the sifted flour in two parts. Mix on the lowest speed until the dough starts to clump together. Be careful not to overmix, as this can cause the dough to release too much oil. Tip: If your mixer’s lowest speed is too high, fold in the flour with a spatula instead. Form the Dough: Gently knead the dough with your fingertips until it forms a cohesive ball. If you’d like, mix in chopped nuts like almonds or pistachios at this stage. Knead is just enough to distribute the nuts evenly without overworking the dough, as excessive kneading can make the cookies dry. Shape the Dough: Roll the dough into a log about 4 cm in diameter. Wrap it tightly in plastic wrap and refrigerate for at least 4 hours or up to 2 days. Tip: To prevent the dough from flattening on one side in the fridge, place the wrapped dough in a round container like a glass. Coat with Sugar: After chilling, remove the dough from the fridge and unwrap it. Roll the dough in a plate of white sugar to coat the surface. Slice the Dough: Place the dough on a cutting board and slice it into 1 cm thick rounds. To maintain the shape, slightly rotate the log after each cut. Freeze the Slices: Arrange the slices on a tray and freeze them for 1 hour until firm. Prepare for Baking: Preheat your oven to 180°C (350°F). If using a gas oven, bake the cookies on a rack in the middle. For electric ovens, use the convection setting or both upper and lower heating elements and bake on the second rack from the bottom. Prepare the Baking Tray: Do not grease the baking tray, as this will cause the cookies to spread. Instead, line the tray with parchment paper, a silicone baking mat, or a non-stick baking sheet. Bake the Cookies: Transfer the frozen cookie slices onto the prepared tray and bake them for 15 minutes. If using a pan instead of an oven, line it with parchment paper, arrange the cookies, and bake with a lid on. Cool Completely: Once baked, let the cookies cool completely before handling them, as they will firm up as they cool. Your diamond sable cookies are now ready to serve. Enjoy!