And just like that it’s Christmastime! It’s always my favorite season, but this year I feel like I’m getting a bit of a late start. For me, it doesn’t feel like Christmas until I’ve spent the day in the kitchen, up to my elbows in cookie dough, while a Christmas movie marathon plays in the background. As I’ve been scrolling through Instagram and flipping through my cookbooks, I’ve got a running list of cookie recipes I’m itching to try! But I might have to narrow it down for my sanity.
So, I’ll start with these raspberry rose sablés. They’re light and buttery with a hint of rose and bright berry flavors. And while they’re not the most traditional Christmas cookie (truthfully, these are a great choice any time of year), they’re delightfully festive and sure to impress at your next cookie swap. Also, I’m not the best at piping delicate designs, so I’m a fan of anything that requires only a quick dunk in glaze to look pretty. Don’t worry about making them perfect – mine never seem to come out in a perfect round shape, but we’ll just call them rustic.
For the cookies:
2 1/2 cups flour
1/2 tsp. fine sea salt
16 tbsp. unsalted butter, at room temperature
1/2 cup granulated sugar
1/4 cup confectioners' sugar
4 tbsp. rosewater (or rose extract)
1 large egg, plus 1 large egg yolk
For the Glaze:
3 cups confectioners’ sugar
2-3 tsp. raspberry powder (If you can’t find raspberry powder, you can make it by grinding freeze-dried raspberries and sifting out the seeds)
4-6 tbsp. buttermilk
Dried rose petals (optional)
To make the sablés, combine the flour and salt in a bowl. Combine the butter and both sugars in the bowl of a stand mixer. Beat on low speed until smooth.
Add the egg and beat on medium speed until just incorporated, then add the yolk and beat until smooth. Scrape down the bowl.
Add the rosewater, 1 tablespoon at a time, tasting after each addition. Depending on the rosewater you use, you may not need the entire 4 tablespoons. If you are using rose extract, start with 1 teaspoon. Beat on low speed until blended. Then, slowly add the flour mixture; beat on low speed just until incorporated.
Transfer half the dough to a sheet of parchment paper or wax paper and roll into a log, about 2 1/2 inches in diameter. Repeat with other half of the dough. Refrigerate until firm, about 1 hour or up to 5 days.
Position a rack in the middle of the oven and preheat to 350 degrees. Line baking sheets with parchment paper.
Unwrap the first dough log and slice into 1/4-inch-thick rounds. Arrange them on the baking sheets, spaced at least 1 inch apart. Bake one sheet at a time for about 10 to 15 minutes, or until the cookie edges are just golden. Transfer the cookies to a wire rack to cool completely.
To make the glaze, whisk the confectioners’ sugar and 2 teaspoons of the raspberry powder in a large bowl. Gradually at the buttermilk, 1 tablespoon at a time, whisking after each addition until smooth. The mixture should fall off the whisk in a thick ribbon.
To decorate, dip the tops of the sablés in the glaze and place on a wire rack. If using, sprinkle or place dried rose petals on the glazed sables. Let the glaze set before serving.