Viennese Sables

Butter, sugar, flour, the perfect trifecta. These simple butter cookies are my first try at Viennese Sables. When I soften butter for cookies I usually get it too warm but in this recipe it worked. Very warm softened butter is creamed with confectioners’ sugar which was easy to do by hand with a spatula. Additional ingredients include salt, egg white, vanilla and flour. My piping skills are not as polished as a professional but I am proud of how good I did do for my first time. Dorie states “These taste exactly like those Danish butter cookies, the ones that come in the blue tin.” And she is right they do but oh so much better. I think these cookies look fancy, are easy to make and taste great. A winner in my book.

Viennese Sables page 263. To see what others made head over to Tuesdays with Dorie.

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5 Comments Add yours

  1. Ryan says:

    Your piping looks great; your sables turned out perfectly!

    Like

  2. Zosia says:

    Definitely a winner. My dough was stiff and difficult to pipe…it looks like your trick of super soft butter worked because your cookies look perfect. In answer to your question about the matafan, I did have leftovers that I heated in the microwave next day. It was pretty dense to start with and even more so on day 2 but the flavour was still good.

    Like

  3. Cakelaw says:

    These look so elegant – you did an amazing job.

    Like

  4. Wow yours are perfect. I didn't realise the butter needed to be warmed but I wish I would have – the dough was SO hard to pipe.

    Like

  5. i’m looking forward to making these— everyone seemed to like them, and yours are oh so beautiful!

    Like

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