Coconut sable cookies

Time 45 minutes
Yields Makes about 5 dozen cookies
Coconut sable cookies

In a mixing bowl, combine the flour, almond flour, coconut and salt. Set aside.


In another bowl, cream together the butter and sugar until light and fluffy. Add the egg and egg yolk separately until each is fully incorporated. Add the flour mixture, one-third at a time, and stir until incorporated in the dough.


Spread a large sheet of plastic wrap on the work surface, place the soft dough on the plastic and pat it into a rectangle. Wrap the dough tightly with the plastic wrap and refrigerate until firm, 2 to 3 hours.


Heat the oven to 350 degrees. Roll half the dough (keeping the other half wrapped and refrigerated), between two lightly floured sheets of parchment paper, to one-fourth-inch thickness. Remove the top sheet and cut out the cookies using a 2-inch round cutter. Remove the cookies from the bottom sheet and place them, spaced 1 inch apart, on baking sheets lined with lightly oiled parchment paper or a Silpat. Repeat with the remaining dough. Freeze the sheets until the cookies are solid, 45 minutes to 1 hour.


Remove the cookies from the freezer and bake about 15 to 20 minutes, until golden. Cool on a rack.

Adapted from Brix@1601 executive pastry chef Renee Ward. This recipe makes more cookies than are needed for the coconut coupe recipe. The remainder will keep for one week stored in an airtight container. Desiccated (finely shredded unsweetened) coconut is generally available at cooking and baking stores as well as at select Indian markets.

Betty Hallock was the deputy Food editor, covering all things food and drink for the Saturday section and Daily Dish blog. She started at The Times in 2001 in the Business section and previously worked on the National desk at the Wall Street Journal in New York. She’s a graduate of UCLA and New York University.
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