Chocolate Hazelnut Sables


  • 1 cup unsalted butter
  • 3/4 cup superfine sugar
  • 1 large egg
  • 1 tablespoon pure vanilla extract
  • 1 3/4 cups flour
  • 1/4 cup Dutch-process cocoa powder
  • 1/8 teaspoon salt


  • Beat butter and sugar together at medium low speed until mixture is creamy, 2-3 minutes.
  • Add egg and vanilla and mixed until smooth and combined.
  • Sift flour, cocoa and salt into butter mixture by hand (to avoid overworking the dough; which would make the cookies tough).
  • Divide the dough in half and shape into a cylinder, wraping tightly in plastic wrap. Refrigerate for 2 hours or up to 1 week.
  • Preheat oven to 325F. Using a long sharp knife, slice dough into 1/2" rounds and place them on parchment lined sheet pan. Bake for 12-15 minutes. Cool on wire rack.


  • Description:
  • "A simple French cookie that is the perfect addition to pots de
  • Creme"
  • Source:
  • "Simple French Desserts"
  • Yield:
  • "2 dozen"SOURCE: Adapted from Jill O'Connor