Sablés à la Poche
This is a piped butter cookie that has a crisp texture with a light cinnamon flavor. High percentage of butter makes this cookie very tender, and low moisture content from egg whites helps bind the dough together while achieving the crisp texture.
Butter, room temperature 223g / 2 sticks
Powdered sugar 84g / 1/3 cup
Egg whites 33g / Egg white from 1 large egg
Cinnamon 3g / 1 tsp
Flour 251g / 2 cups and 1 TBSP
Baking powder 2g / 1/2 tsp
Salt 2g / 1/2 tsp
Cream the butter and sifted powdered sugar with a paddle. Add egg whites and mix until incorporated.
Add the sifted dry ingredients. Do not over mix.
Pipe into star or shell shapes using a large star tip (#823-826) and bake at 325F for 15-18 minutes.
Decorate with melted chocolate if desired.
Pipe this cookie dough soon after mixing. If chilled, it hardens due to the high butter content. This cookie keeps well at room temperature for 1 week in an air tight container.