Holiday Sables

Servings: 50 sables


  • 1 3/4 cups all-purpose flour
  • 1 cup sugar
  • 3/4 cup Ghirardelli unsweetened cocoa powder
  • 1/2 tsp baking soda & 1 vanilla bean, scraped
  • 1 1/4 tsp salt
  • 1 cup unsalted butter cut into 1/2 cubes
  • 1 egg yolk dark or white chocolate ganache crushed candy canes and/or festive sprinkles


  • Mix flour, sugar, cocoa powder, baking soda, vanilla seeds, and salt on low speed in a mixer.
  • Add butter a little at a time, taking care to stop the mixer with each addition to avoid a mess. The mixture will look very sandy.
  • Once all the butter has been added, add the egg yolk and continue to mix until ingredients are evenly distributed and contents is a consistent, sandy texture. It will come together but not completely.
  • Cover plastic wrap onto a work surface and dump dough mixture onto it.
  • Form dough into three logs about 1 1/2 in wide and 10 inches long.
  • Wrap each log in plastic wrap and refrigerate until completely chilled--20 minutes minimum.
  • Preheat oven to 350°F. Unwrap log and cut slices a little less than 1/4 inch (you can expect 4 cookies/inch).
  • Place on cookie sheet lined with a silicone liner or parchment paper. Bake for 9 minutes. Remove cookies from oven and let cool.
  • Frost cooled cookies with thickened ganache frosting and top with decorations.
  • Let ganache harden.
  • Emergency topping: Another way to frost these is to place 4 bittersweet chocolate chips on top of each cookie when they come out of the oven. Put back into oven for 1 minute, then remove. Using the back of a spoon, spread melted chocolate over each cookie, then sprinkle with peppermint shards. Remove to wire rack and let cool. Use only bittersweet chocolate chips for this.

Customer Reviews

Write Your Own Review
Only registered users can write reviews. Please Sign in or create an account