Spiced Christmas Sables
Serves: about 24 cookies
  • 2⅔ cups (300 g) all-purpose flour
  • 1 cup (200 g) sugar
  • ¾ teaspoon Rodelle ground cinnamon
  • ¾ teaspoon Rodelle ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 cup (8 oz) unsalted butter, room temperature, cut into 1-in pieces
  • 2 large eggs
  • 1 tablespoon Rodelle vanilla extract
  1. Combine the flour, sugar, spices, and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix until combined.
  2. Add in the butter and beat until incorporated and the mixture looks like rough crumbs. It doesn't have to come together into a ball yet.
  3. Add in the eggs, one at a time, and beat until the mixture starts to come together.
  4. Add in the vanilla and beat to combine.
  5. Turn out the dough onto a piece of plastic wrap, flatten, and wrap well. Refrigerate for about 1 hour.
  6. Preheat oven to 350 degrees F.
  7. Roll out the dough to about ⅛" thickness. Because this dough can become soft and sticky quickly, my favorite method is to roll out between two silicone baking mats.
  8. Dust the top of the dough lightly with flour to prevent the cookie stamps from sticking.
  9. Press the stamps into the dough to make designs and cut out with a round cookie cutter. If the dough has become too soft, place back in the refrigerator for 30 minutes.
  10. Place cookies on baking sheets lined with silicone baking mats.
  11. Bake for 10-12 minutes until edge are light brown. Remove and let cool on wire rack.
Recipe by Dessert First at https://dessertfirstgirl.com/2018/12/spiced-christmas-sables.html