Sablé Galette Cookies

Name: Sablé Galette Cookies
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 18
Cuisine: Global
Ingredients: 2 larges egg yolks, divided; 473 milliliters all-purpose flour; 237 milliliters (2 sticks) parve margarine, cut into tablespoons; 2 Tbsps orange blossom water (optional); 118 milliliters sugar, divided; 1 teaspoons pure vanilla extract; 1 Tbsp cold water plus 1/2 tablespoon water, divided

Sablé Galette Cookies might be just the dessert you are searching for. This recipe makes 18 servings with 169 calories, 2g of protein, and 11g of fat each. This recipe covers 3% of your daily requirements of vitamins and minerals. Head to the store and pick up water plus 1/2 tablespoon water, flour, parve margarine, and a few other things to make it today. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat the oven to 350°F.

Equipment you will use

Oven

Place the flour, margarine, salt and 1/2 cup of the sugar in the bowl of a food processor fitted with a metal blade. Pulse about seven times, or until the mixture looks like sand. You can also do this by hand in a large bowl with two knives or a pastry cutter.

Ingredients you will need

Margarine

All Purpose Flour

Sugar

Salt

Equipment you will use

Food Processor

Pastry Cutter

Bowl

Add 1 egg yolk, the vanilla, orange blossom water, if using, and the tablespoon of cold water. Process or mix just until the dough comes together.

Ingredients you will need

Orange Flower Water

Egg Yolk

Vanilla

Dough

Water

Place a large piece of parchment on the counter and grease lightly using the paper or foil wrapper that wrapped the margarine. Dump the dough onto the greased parchment and, using a rolling pin, roll into a large circle, about 9 inches in diameter.

Ingredients you will need

Margarine

Dough

Roll

Equipment you will use

Rolling Pin

Aluminum Foil

To decorate the edge of the cookie, using the flat end of the handle of a wooden spoon, or the tip of your index finger, make indentations one after the other all around the outside of the circle.

Ingredients you will need

Equipment you will use

Wooden Spoon

Whisk together the remaining egg yolk with the 1/2 tablespoon of water.

Ingredients you will need

Egg Yolk

Water

Equipment you will use

Whisk

Brush the top of the cookie with egg wash. Using the tines of a fork, make one set of lines straight across the top of the cookie. Make another set about 2 inches below the first. Repeat until you have four to five sets of lines. Now slide the parchment a quarter turn to the right and make four to five additional sets of lines, each about 2 inches apart. The new set of lines should cross the first set of lines on an angle, creating a diamond-shaped grid.

Ingredients you will need

Egg

Sprinkle the top of the cookie with the remaining teaspoon of sugar. Slide the parchment onto a cookie sheet and bake for 35 to 37 minutes, until the edges start to look golden.

Ingredients you will need

Sugar

Equipment you will use

Baking Sheet

Oven

Remove from the oven and immediately cut the cookie into 8 or 12 large wedges or about eighteen 1 x 3-inch bars, if you like. If you wait until the cookie cools to cut it, you will not get nice clean edges.

Ingredients you will need

Equipment you will use

Oven

Place baked cookies into an airtight container or freezer bags and store at room temperature for up to five days or freeze up to three months.

Ingredients you will need

From The Kosher

Baker: Over 160 Dairy-free Recipes from Traditional to Trendy by Paula Shoyer. Copyright © 2010 Brandeis University. Reprinted with permission from Brandeis University Press/University Press of New England.