This year for the first time I bought peppermint crunch and now I have so much of it that I’m trying to find cookies to adapt to make with it.
The first time I tried Sables was from the first Christmas cookie book that I purchased. That year I made around 7 different kinds of cookies. The next year – none. I’m now back to a more manageable 4-5 variations of cookies and am enjoying the baking process.
(Recipe slightly adapted from New York Times/Dorie Greenspan’s Master Recipe for Sable)
2 sticks butter, at room temperature
1/2 cup sugar (plus more for dusting on dough)
1/4 cup confectioners’ sugar, sifted
1/2 teaspoon kosher salt
2 large egg yolks
2 tsp vanilla extract
2 cups all-purpose flour
2/3 c peppermint chips
In a mixing bowl, beat butter at medium speed until a smooth. Add sugars and salt and continue beating mix until smooth and velvety. Add egg yolks and vanilla to mixture and beat until well blended.
Pour in flour and beat at low until moist — but not completely combined. Mix remaining with a spatula until it forms a clumping dough (described as playdoh like).
Divide dough in half. Place each half on plastic wrap and work into a log. Wrap and place in refrigerator for 2 hours, or up to 3 days, or frozen for up to 2 months.
When dough is ready to be baked, preheat oven to 350 degrees. Line a baking sheet with parchment paper. Using one log at a time, slice dough into 1/3 inch cookie rounds. Place 1-2 inches apart. Sprinkle with sugar and bake for 15-18 minutes. Repeat with remaining dough.