Super Tasty, Toasted Almond Sable Cookies

Super Tasty, Toasted Almond Sable Cookies

When I go to flea markets or stop by a neighborhood garage sale, I always find myself rummaging through weathered cardboard boxes looking for cookie cutters. Vintage ones, distinctive ones. You might imagine I have drawers full of them, but that's not actually true. I have two small shoe-box sized containers of cookie cutters. That's it. It doesn't actually feel like a lot to some who loves to roll and stamp cookies as much as I do, but the good ones are hard to come by. Beyond shape, I have a fondness for metal cutters with sharp edges, and good structure. Shapes that can cut cleanly through a currant or dried cranberry if need be. Today, I thought I'd show you a few of my scores, and share a favorite cookie-cutter friendly recipe as well.

Toasted Almond Sable Recipe

So, I love my Swedish heart cookie cutter. It's roughly the size of my palm and is perfectly symmetric. Here's the thing. Hearts are a popular shape for cookie cutters, yet each heart is an individual. Some plunge deep, some curve shallow and soft, some are wide and squat, some are tall and elongated...each one says something different with its shape. There are friendly hearts, serious hearts, sophisticated hearts. It's a personal preference, but I tend to like the hearts that are just about as wide as they are tall. Symmetrical, direct, with clean lines.

Toasted Almond Sable Recipe

Then there are the wild card cookie cutters that I can't pass up. Like this farmhouse collection. The shapes get a bit mushy over the years, but the primitive lines are charming and the patina on the cutters beautiful. The pig has apparently escaped - note to self to find him.

Toasted Almond Sable Recipe

I've been making tiny shortbread in the shapes of small hearts, diamonds, spades, and clubs since I was a kid, and tend to prefer tiny cutters for butter-rich cookies. They're the type of cookies where a couple make the perfect accompaniment to an afternoon coffee or tea. Today's cookies qualify, and I picked the teardrop shape.

These toasted almond sable cookies are a take-off on Alice Medrich's charming Whole Wheat Sables, published in her book Pure Dessert a few years back. I love them, and make them a number of different ways depending on what I have on hand. This variation is hard to beat - toasty, nutty, peppered with dried currants. They're made with whole wheat and all-purpose flours, sliced almonds, and the best butter you can come by. That said, I made another variation with June Taylor's candied citrus peels for the Little Flower School class a couple weeks back - swapping finely chopped peel for the currants you'll see in the recipe below. The peel left lovely little slashes of color throughout the cookies, and bursts of citrus flavor. I really loved those too.

Super Tasty, Toasted Almond Sable Cookies

Toasted Almond Sable Recipe

For those of you who've made it this far. I made a note to myself for next time. I'm excited to try this recipe using Dorie's trick of using cultured butter - for a hint of tang. It might be the thing to put these right over the top.

 

Toasted Almond Sable Cookies

4.34 from 3 votes

A couple notes. I used Straus Creamery lightly salted butter here. I like a good amount of salty to counter sweet in cookies like these. And basically, butter cookies like these are all about good butter. That said, you can use good unsalted butter and, in a sense, season the dough to your tastes before baking. If I were using unsalted butter, I might start with 1/2 teaspoon of salt, and adjust from there. I also tend to bake these a bit longer than typical. I like the bottoms solidly golden, and tops lightly/mid golden.

Ingredients
  • 1 cup / 4.5 oz / 130 g unbleached all-purpose flour
  • Scant 1 cup / 4 oz / 115g whole wheat flour
  • 1/2 pound (2 sticks) salted butter, softened
  • 1/2 cup / 3.5 oz / 100 g sugar
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon pure vanilla extract
  • 1/3 cup / 1 oz / 30 g lightly toasted sliced almonds
  • 1/2 cup / 2.5 oz / currants
  • large grain sugar, for sprinkling
Instructions
  1. In a medium bowl whisk together the all-purpose and whole wheat flours. Set aside.
  2. In a separate medium bowl, or in the bowl of an electric mixer, beat the butter with the sugar, salt and vanilla, until smooth and creamy, about a minute. Stir in the almonds. Add the flour and mix until barely combined. Add the currants and stir until just incorporated. Scrape the dough into a ball, and if you feel like it needs to come together a bit more, knead it once or twice on the counter top, or until it is smooth. Shape into a round, flat patty shape wrap tightly in plastic, and refrigerate for a couple hours, or overnight.
  3. About fifteen minutes before you're ready to stamp out your cookie shapes, remove the dough from the refrigerator. Position racks in the top and bottom thirds of the oven and preheat to 350F / 180C. And line baking sheets with parchment paper.
  4. Roll the dough out 1/4-inch thick on a lightly floured counter top, and stamp into desired shapes. You can collect and roll out dough scraps as well, after your first round of stamping. But if the dough gets too warm, pop if back in the refrigerator for a bit. Place cookies at least an inch apart on a prepared baking sheets, sprinkle each cookie with a pinch of large-grain sugar, and chill them one last time in the freezer for another ten minutes.
  5. Bake until the cookies are golden at the edges, 13 to 15 minutes, but watch them closely. It's more about coloring than time here. Rotate the sheets back to front about 9 minutes in. Remove from the oven and after a minute or two transfer to a baking rack to cool completely.
  6. I store leftovers in big jars and they keep beautifully for days. The recipe makes dozens of tiny cookies. The yield really depends on the size of your cookie cutter.
Notes

Inspired and adapted from Alice Medrich's Whole Wheat Sables recipe in Pure Dessert. Love this book.

Serves
36
Prep Time
2 hrs
Cook Time
15 mins
Total Time
2 hrs 15 mins
 
 
If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!
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  • Your blog - no wait - you're whole philosophy about food, is absolutely amazing. I've just discovered this site and I'm definitely hooked. You've put into words, photos and creations exactly how I'd like to eat. Keep up the beautiful work. p.s. love the cookie cutter collection!

    Julian Brown
  • You have the Swedish heart but you definitely need a dalahäst to complete your collection :)

    Jessica Braz
  • Those teardrop shaped cookies look lovely and so unusual. And you must find the pig and put up his picture! HS: I will!

    Pooja Pillai
  • I love that little card holder, and I've been looking everywhere for one like that. Do you mind sharing where you found it? HS: Hi Theresa, I bought about six of them at a little shop named Prize that used to be here in SF. But it was years and years ago, and the shop has since moved to Eugene.

    Theresa
  • You have such an eye for shopping at vintage stores and flea markets. Every time you feature your finds, I'm inspired to visit local vintage stores, but never seem to have the same luck, perhaps patience is in order. These cookies look scrumptious, and I imagine fabulous with June Taylor's candied fruit. They are so petite and cute, I bet they go really quickly.

    Christine @ Fresh Local and Best
  • I hope my daughters will want to keep my cookie cutters. We hang them on the tree at Christmas time. I have an odd request, Heidi, but I think this time I have made something I think you would like and I am hoping you can come to "my" little corner of Blogland and see it. It has nothing to do with food, but when I look at the photos in your cookbooks they seem to have the same vibe as what I have made. Fingers crossed. Carolina HS: Thanks for sharing your link Carolina! I just added your lovely creation to one of my Pinterest boards. Beautiful!

    The Muse of The Day
  • These are so cute! I've never thought of cookies in a tear drop shape! Thanks for showing us your cookie cutter collection too :)

    DessertForTwo
  • Those are absolutely adorable! Maybe a savory version with toasted cumin seeds and black pepper is in order - I'll get right on it.

    Kartik @ Bakeology 101
  • Pretty little cookies -- and I LOVE that cute farmhouse collection of cookie cutters. How quirky and sweet!

    Julie @ Willow Bird Baking
  • love the tiny butter cookies. That is perfect. Love the farmhouse cookie cutter collection. It won't be the same without the pig!

    Laura @ SweetSavoryPlanet
  • Good flea market buy! I have a couple simple cutters from my grand mother with the same green handles! This recipe seems just right for those cutters :)

    Jan
  • You have a way with my heart with all these nibbles the past couple of posts. I love the idea of small when it comes to rich, buttery cookies. Perfect after dinner nibble with a glass of sweet wine!

    Michelle
  • I really need more cookie cutters - especially tiny ones. I have quite a few large ones, which can be fun too, but the tiny ones intrigue me the most. My local second hand store doesn't have a very impressive selection though. The sables look fantastic. I bet the whole wheat flour in them is wonderful :)

    Heidi
  • Will be making these tomorrow! Obsessed your cutter collection.

    Aubry
  • These are SO cute! I'm dying to make your itty bitty carrot cookies first, but these will be next.

    A Teenage Gourmet
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