Double-chocolate sable cookie recipe
Photo by Erik Putz
For these cookies, we drew baking inspiration from Vienna's charming markets and enchanting Alpine traditions. These beautiful and festive holiday cookies will fly off everyone's plates.
, about 56 g
1 1/2 cups
, preferably Fry's
, at room temperature
, about 170 g
POSITION racks in top and bottom thirds of oven. Preheat to 350F. Line 2 large baking sheets with parchment. Fit a large pastry bag with a #9 or large open star tip.
MICROWAVE dark chocolate on high, 30 sec to 1 min. Stir until completely melted and smooth. Set aside to cool. Sift flour with cocoa into a medium bowl. Set aside.
BEAT butter with sugar and salt in a large bowl, using an electric mixer on medium- high, until fluffy. Beat in egg, vanilla and melted dark chocolate. Reduce speed to low and gradually beat in flour mixture until smooth. Dough will be firm.
SPOON half of the batter into pastry bag. Pipe into large shell shapes 1 in. apart on prepared sheets by squeezing very hard, letting the batter fan out before pulling the bag toward you to form a point. Refill bag with remaining batter and repeat.
BAKE in top and bottom thirds of oven, switching sheets halfway through, until tops of cookies are firm, 12 to 13 min. Cool on sheets 5 min. Transfer to a rack to cool completely.
MICROWAVE white chocolate on high 1 min. Stir until completely melted and smooth. Dip the point of each cookie in melted chocolate, or apply with a brush. Sprinkle chocolate sprinkles over white chocolate. Transfer to a rack to dry chocolate completely before serving, at least 1 hour or preferably overnight. Store cookies in an airtight container up to 1 week or freeze up to 1 month.