Raspberry Sable Cookie Recipe
These cookies are buttery and delicious. The instructions call for a food processor, but you could mix it by hand if you must.
Note: You should use a kitchen scale to weigh the ingredients, and you can buy one for less than $10.
- 1 egg
- 200g (around 1 and 3/4 sticks) salted butter, softened
- 1/3 cup regular olive oil (or canola oil)
- 110g confectioner's sugar
- 50g cornstarch
- 250g AP flour
- 1/4 tsp kosher salt
- 6 oz fresh raspberries (fresh is important)
- 1/2 cup sugar
- 1/4 cup water
- 1 jar allfruit seedless raspberry jam
- 2 tbsp Framboise liqueur
- Stick the raspberries, sugar, and water into a pan, bring to a boil, then simmer for about 4 minutes.
- You should notice a change in the smell as it's cooking - at first it won't smell like anything, but then at a certain point you'll notice that it's smelling amazing. You don't want to overcook it, because you need the taste of fresh raspberry for the sauce.
- Let the mixture cool down slightly, then transfer it, along with the jam and liqueur, to a food processor, and process it until the mixture is extremely smooth. (You could probably use a blender instead)
- Run the sauce through a fine mesh sieve to remove all the seeds and other bits.
- Cool the mixture in the fridge, which also helps the flavor intensify a bit.
- Hard-cook the egg in boiling water for 9 minutes, then cool under running water. Crack it open and reserve the yolk.
- Mix the cornstarch, flour, and salt together with a whisk.
- Put the butter into a food processor and give it a couple pulses.
- Take half the egg yolk and crumble it up as much as possible. Add to the food processor and pulse for a minute to break up as much as possible.
- Add the oil and pulse a few more times.
- Add the sugar, pulse the food processor for a minute.
- Add the dry ingredients and pulse a few times until it comes together into a dough.
- Form the dough into a disc shape about 3/4 inches thin and wrap in plastic.
- Refrigerate for a minimum of 2 hours. This dough is very soft and won't work otherwise.
- Heat the oven to 325F and let it pre-heat for at least 20 minutes to ensure even cooking.
- Roll out the dough with two sheets of wax paper until it's a little less than half an inch thick.
- Use a cookie cutter to cut out circles about 1.5" wide and place the cookies on a parchment-lined baking sheet.
- Make a small round dent in the middle of the cookies, no more than 3mm deep and about 10mm wide. For best results, use something perfectly round to make the dent. It might be easier to make the dent while the cookie cutter is still around the cookie.
- Fill the hole with a small amount of raspberry sauce, just enough to slightly overfill the hole.
- Bake for 18 minutes, pull the parchment off onto a cooling rack until they are fully cooled.
- It might seem like there's a lot of steps, but it's actually quite simple to put together in the food processor, only a few minutes.
- The cookies will not look done when you pull them out, but they will solidify as they cool.