Monday, December 7, 2009

Spiced sable rounds with eggnog glaze

Spiced sable rounds with eggnog glaze / Biscoitinhos sablé de especiarias com cobertura de eggnog

Today’s cookies are a proof that there’s still kindness in the world – people who will do something nice for someone else even though they live on the other side of the planet.

I bookmarked one recipe last January already thinking of making it for the holidays. But when I reached for it on my a couple of weeks ago the link no longer worked... Google showed me someone on Flickr who had made those cookies and I asked her if she had the recipe posted somewhere – she didn’t, but was kind enough to send it to me by email. Isn’t that sweet?

Anastasia, thank you for sending me this great recipe – the cookies turned out delicious! I wish I could send some your way.

Spiced sable rounds with eggnog glaze / Biscoitinhos sablé de especiarias com cobertura de eggnog

Spiced sable rounds with eggnog glaze

Cookie dough:
1 ¼ cups (282g) unsalted butter, cold and coarsely chopped
1 cup + 1 ½ tablespoons (218g) caster sugar
2 eggs
finely grated zest of 2 lemons
1 teaspoon ground cinnamon
½ teaspoon freshly ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground allspice
4 cups + 4 tablespoons (600g) all purpose flour
1 teaspoon baking powder

1 egg
1 tablespoon brandy
1 tablespoon dark rum - I used white
1 teaspoon vanilla bean paste or 1 vanilla bean, halved lengthwise
2 cups + 2 ½ tablespoons (300g) icing sugar, sifted
freshly ground nutmeg, for scattering

Beat butter and sugar in an electric mixer until pale and fluffy. Add eggs, one at a time, beating to combine. Add lemon zest, spices, flour and baking powder and mix until just combined. Divide dough in four equal parts and form each one into a log that is a little more than 3.5cm (1 ½ in) thick. Wrap well in baking paper and refrigerate for 2 hours.
Preheat the oven to 180°C; line two large baking sheets with baking paper.
Unwrap one of the dough logs (keep the others in the fridge) and slice it into 6mm (¼-in) rounds. Place onto prepared baking sheets and bake for 10-12 minutes or until just golden – mine needed 15 minutes for staying in the fridge for 24 hours.
Repeat with the remaining logs.
Make the glaze: whisk egg, brandy, rum and vanilla paste (if using a vanilla bean, scrape the seeds with the back of a knife and add to the bowl) in an electric mixer for 5 minutes or until pale and fluffy. Add the sugar and whisk until thick and pale.
Spread icing over warm cookies then scatter with a little nutmeg and cool on a wire rack. Let glaze set completely before storing the cookies.
Cookies will keep in an airtight container for up to 2 weeks.

Makes about 90 – I halved the recipe and got 48


Jennifer said...

This recipe looks fantastic! the combination of vanilla and eggnog is incredible. The whole vanilla beans add a nice touch too. The Beanilla Trading Company ( has 8 different types of vanilla beans available and some are only $1 each.

Thank you for the great post.

Lindsay said...

Oh crap, those look good! Those are going on our list of cookies to bake this year for our cookie baskets. Thanks for the recipe. :)

Anonymous said...

That is lovely :)

Anastasia said...

Patricia, your cookies look absolutely wonderful! What a great idea to form logs instead of rolling it out, I might try it too next time making them!
And yes, the icing is very addictive! It kinda makes me want to glaze every cookies with them :)
Once again you're very much welcome, really glad I could be any help, and super glad yours turned out brilliantly :D

lots of holiday love,

Barbara said...

Lovely, Patricia! I've already copied the recipe. Unusual and I love the eggnog glaze. I could drink that stuff by the gallon- but I don't! ;)

Manggy said...

It is sweet, and so are these cookies! I love spice and I'm on a vanilla high right now for some reason so these are right up my alley! :)

Karen said...

Looks great but did anyone else wonder about the raw egg in the icing?

Toni said...

I have found food bloggers to be some of the nicest people on this planet. And these cookies look perfect for me to make for my cookie exchange this coming weekend. Perfect timing!

lisa @ dandysugar said...

These are lovely! I have not seen many eggnog cookie recipes around. They look delicious and perfect for a gift basket!

Memória said...

Your sablés (with accent) look perfect! Lovely color. Seus sablés são perfeitos! Eu gosto muito da cor deles.

Xiaolu @ 6 Bittersweets said...

I love those little kind acts that restore your faith in all that is good. Though it looks like these cookies alone would right a lot of wrongs too. Eggnog glaze, how brilliant!

Patricia Scarpin said...

Jennifer, thank you for your info.

GrassNaps, thank you for visiting! Hope you like them.

Alicia, thank you, sweetie!

Tasya, it's too hot in here for cut out cookies, I thought this would be a good alternative. :)
Glad you like them!
Thank you again!

Barbara, hope you give it a go, darling!
Thank you!
Isn't it hard to eat/drink just a little of things we love? :D

Mark, I'm sure you'll like these, my friend. Thank you!

Karen, just you so far.

Toni, they are the nicest people! You are so right. ;)
Thank you!

Lisa, thank you! It's my second eggnog recipe in a week (the other was an eggnog brûlée).

Memória, thank you. Mine are accentless.

Xiaolu, these are pretty addictive, I have to say. ;)

MeLD said...

Hi, I tested your recipe today and it was a great success, great! the frosting is delicious. thank you very much

Sarah said...

Looks like the perfect cookie for a cookie swap!

Patricia Scarpin said...

Hi, MeLD! I'm so glad the recipe worked for you - thank YOU for letting me know!

Sarah, you are right, sweetie! :)

Unknown said...

this looks so good and i just started making it, but, 1 cup and 1.5 tbsp does not weigh out as 218g, its only about 130g. which one is correct? oh i cant wait till you respond!

these cookies look delicious and i cant wait to make them =)

Unknown said...

oh and im talking about the caster sugar. im in the US and am using confectioners pretty sure they are the same...

Patricia Scarpin said...

Mahira, you're mistaken - caster sugar and confectioners' sugar are completely different things.

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