Chocolate Hazelnut Sables

Ingredients

• 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

Method

• 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.

Notes

• 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