Crisp, buttery cocoa sables that are not too sweet, but very flavorful and easy to make!

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Recipe Summary

prep:
20 mins
cook:
20 mins
additional:
1 hr
total:
1 hr 40 mins
Servings:
84
Yield:
7 dozen
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Ingredients

84
Original recipe yields 84 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix flour, cocoa powder, and salt in a bowl and set aside.

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  • Beat softened butter and sugar together with an electric mixer until the mixture looks like overwhipped whipped cream. Add egg yolk and vanilla extract; mix well. Add dry ingredients. Use a spatula to mix them in until evenly moistened.

  • Divide the dough into thirds or quarters and knead a little bit on a large sheet of waxed paper. Gather into a ball, then shape into a 1 1/2-inch cylinder or square tube. Wrap up with the waxed paper, pushing in the sides so that the tube is evenly thick from left to right. Repeat with remaining dough.

  • Refrigerate dough for at least 1 hour, and up to overnight.

  • Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.

  • Slice dough into 1/4-inch thick cookies with a sharp knife. Arrange on the baking sheets, spacing them 1/2 inch apart.

  • Bake in the preheated oven until firm, 20 to 25 minutes. Cool completely before eating.

Nutrition Facts

29 calories; protein 0.4g; carbohydrates 3.3g; fat 1.6g; cholesterol 6.4mg; sodium 5.6mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
03/09/2020
I made this dough twice. I’m not a novice in the kitchen, and BOTH times the recipe was a complete failure. The sugar and butter were creamed until airy and whipped. After the addition of the dry ingredients and egg yolk is where the cookie dough crumbled. I’m not sure this recipe would even make 84 cookies unless they were penny sized. Read More
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