Buttery Delicious Coconut Sablé Cookies - Gluten Free
The Perfect French Butter Sablé Cookie! Use gluten Free flour, can also use regular. Topped with an easy White Chocolate Glaze & Shredded Coconut with natural Freeze Dried Raspberries... no food coloring here! Crispy, buttery & delicious.
Servings: 22 2 1/2" cookies
Cost: $5
Equipment
- 1 heart shaped cookies cutter
- 1 Rolling Pin
- 1 cookies sheet
Ingredients
Sablé Dough:
- 1 stick unsalted butter room temperature, I use organic
- 1/4 cup pure cane sugar
- 2 tablespoons confectioner's sugar
- 1 egg yolk room temperature I use pasture raised
- 1/4 teaspoon sea salt
- 1 cup gluten free flour blend (Bob's Red Mill one to one)
- 1/4 cup unsweetened shredded coconut I use organic
- 1/4 teaspoon pure almond extract optional; I did use
White Chocolate Glaze:
- 1/3 of a 4.4 ounce white chocolate bar, coarsely chopped just over 1/2 cup when chopped
- 3 teaspoons whole milk
Raspberry Coconut Topping:
- 1 1/2 teaspoons freeze dried raspberries*, pulsed fine to a powder (see note)
- 1/3 cup sweetened shredded coconut
Instructions
Make dough by hand (I did) or a Stand Mixer:
- Add butter to a large bowl, beat with a wire whisk until light and creamy, 30 seconds. Add both sugars and beat for another 30 seconds until smooth and well mixed.
- Add egg yolk and beat until well incorporated.Add sea salt, flour and coconut. Mix with a rubber spatula to combine - do not over work, just until no traces of flour is left.
- Tear 2 sheets of waxed paper, about 14" long. Add the dough to one of the waxed paper pieces on your work surface. Knead gently into a smooth ball.Top with the other waxed paper sheet. Roll the dough evenly to 1/4" thick.
- Place on a cookie sheet and refrigerate until cold and firm - at least 2 hours, can refrigerate overnight.
- Remove the rolled dough from the refrigerator - cut the cookies while the dough is cold. Line the cookie sheet with parchment paper, no need to grease.
- Cut the dough with the cookie cutter; I used 2 1/2" heart shaped. Work quickly and add to the cookie sheet.Re-roll all scraps to 1/4" and cut the rest of the cookies.Refrigerate the cookie sheet - preheat the oven to 350 degrees.
- In 15 minutes- place the cookies in the oven and cook until nice and golden around the edges, about 10 - 12 minutes. Let cool slightly, then add to a wire rack to cool completely.
The Raspberry Topping:
- In a small bowl, add the coconut with the raspberry powder and mix well with a fork until well combined; coconut will be a pretty pink color. Set aside.
White Chocolate Glaze:
- Frost one side of the cookies when they are cool.To a double boiler, or a heatproof bowl over simmering water (bowl not touching the water) - add the chocolate and the milk and heat over a bare simmer.
- When starts to melt, stir with a rubber spatula and remove from heat when melted and well combined; do not overcook. Add a drop or two more milk if necessary.
- Use a small metal spatula or knife and smooth 1 teaspoon of glaze over 1/2 of each cookie. After each cookie is glazed - add the raspberry coconut topping onto the glazed portion, press down to stick - transfer to the wire rack.
- Continue glazing and coconut topping each cookie.Store the cookies in an airtight container and enjoy within a week.Wonderful for gifting! :)
Notes
Freeze Dried Raspberries: Add 2 tablespoons in a clean spice grinder or coffee grinder. Pulse until a fine powder. Use 1 teaspoon for this recipe, reserve remainder for another.
Pair with my Glorious Grapefruit Sherbert with Three Ingredients - Vegan
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 79kcal | Carbohydrates: 8g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 31mg | Potassium: 13mg | Fiber: 1g | Sugar: 3g | Vitamin A: 130IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg