Sablé Cookie Assortment

Plain sablé cookies

Mix the softened butter with the flour, then add in the powdered sugar, a pinch of salt, a pinch of vanilla, and finally the egg whites; knead until you obtain a ball of dough. Let it chill in the refrigerator for 2 hours.

Flavored sablé cookies

Knead the butter, flour, powdered sugar, a pinch of salt, a pinch of vanilla, and the egg whites together, just like the plain sablé cookies. Divide the dough into three balls. Add the coconut to the first ball, kneading to incorporate it evenly. Create a small log about 1 1/2-inch in diameter, roll it in the cane sugar, and let it chill, covered, for at least 2 hours. Mix the cocoa powder into the second ball of dough; grind the pistachios into a fine powder and incorporate them into the third ball of dough. Cover both and let them chill in the refrigerator for 2 hours.

Remove the coconut dough from the refrigerator and immediately cut it into 1/2-inch thick slices, obtaining small round cookies. Form plain and colored cookies by rolling and cutting out the classic, cocoa, and pistachio doughs however you like.

Alternatively, mix the doughs together to obtain multicolored cookies: for the swirl cookies, roll out the classic dough and the cocoa dough; stack the two layers and roll them to obtain a log, then cut them into slices.

For the checkerboard-style shortbread cookies, form parallelepiped-shaped sticks with the cocoa dough and the pistachio dough. Roll out the classic dough and place 4 sticks on top: stack them two by two alternating the colors, and wrap the classic dough around them. Finally, cut them into slices.

For the two-toned spike-shaped cookies, weave two ropes of different doughs together and cut them into diagonal slices.

Arrange all of the cookies on a baking tray lined with parchment paper and bake them at 320°F for about 20 minutes. Let them cool before serving.