Pâte Sablée (Shortbread) Dough Recipe | Tasting Table
Prep Time:
1 hour, 30 minutes
Cook Time:
20 minutes
Servings:
2 pounds of dough (about 30 to 40 cookies)
Ingredients
  • 1 cup, plus 1 tablespoon, room-temperature butter
  • 1⅓ cups confectioners' sugar
  • ½ cup almond flour
  • ½ teaspoon kosher salt
  • 2 eggs
  • 3¾ cups all-purpose flour
Directions
  1. In a stand mixer fitted with the paddle attachment, cream the butter, sugar, almond flour and salt on medium speed until well incorporated and creamy.
  2. Add the eggs slowly, one at a time, mixing until combined after each addition. Add the flour and mix until the flour is no longer visible, being careful to not overmix. Remove from the mixer.
  3. Shape the dough into a rectangle and wrap with plastic wrap. Chill the dough for at least 1 hour before rolling out (for more detail on the chilling process, read this).
  4. Preheat the oven to 350° and line a baking sheet with parchment paper. Roll the dough to a ¼-inch thickness, then place in the refrigerator again for 15 minutes, or until it firms up. Cut into desired shape, place on the prepared baking sheet an inch apart from each other and bake for 18 to 20 minutes, or until lightly brown around the edges. Then serve.