Pumpkin sables. I had half of a roasted kabocha squash (Japanese pumpkin) to use up, so I cooked it down with some olive oil to incorporate into sables – a lovely and simple French butter cookie. The pumpkin acts as an egg substitute, and lends a beautiful color and sweetness to the richly flavored treat.
In a small saucepan, combine the pumpkin puree and olive oil, and cook it down until it becomes a paste, set the mixture aside to cool, In a medium bowl, whisk the margarine and powdered sugar until light and fluffy, Stir in the cooled pumpkin mixture, Sift together the flours and salt, and add to the wet ingredients, Roll the dough into a log about 1 1/2" in diameter, wrap in plastic film, and freeze for 30 minutes, Pour the granulated sugar onto a plate or small baking sheet, and roll the cookie log into the sugar until the exterior is completely covered in sugar crystals, Slice cookies into 1/2" thick rounds, and place onto cookie sheets, the cookies will not spread, Bake at 325˚ for 15 minutesPumpkin Sable Cookies
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