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Earl Grey Sablés
Prep Time
10 mins
Cook Time
18 mins
Chilling time
4 hrs

These Earl Grey sablés are delightfully buttery with a toothsome, crumbly texture. Flecks of Earl Grey tea leaves round out the flavor, balancing the richness of butter and sugar beautifully. Recipe adapted from Dorie Greenspan via Leite's Culinaria.

Recipe Type: Dessert
Cuisine: French
Keyword: Earl Grey sables
Makes: 30 cookies
Author: Elizabeth Stark, adapted very slightly from Dorie Greenspan
  • 2 tablespoons Earl Grey tea leaves
  • 2 cups all-purpose flour
  • 16 tablespoons unsalted butter, room temperature
  • 3/4 cup cane sugar, divided
  • 1/4 cup powdered sugar
  • 3/4 teaspoon sea salt
  • 2 egg yolks, room temperature
  • 2 teaspoons vanilla extract
  1. With a coffee or spice grinder, pulse tea leaves a few times, just enough to break them down slightly. Mix into the flour. Set aside.

  2. In a stand mixer fitted with the paddle attachment or with a hand mixer, beat butter, 1/2 cup cane sugar, powdered sugar, and sea salt on low speed for 5 minutes. Mixture should be smooth but not fluffy. Add the yolks, and when fully incorporated, the vanilla. Turn mixer off, add flour, and then mix on low just until dough comes together.

  3. Scrape out onto a lightly floured surface, divide dough in half, and roll into even 2-inch wide logs. Wrap tightly with plastic wrap, flattening the ends and smoothing the log as you go. Chill 4 hours or more.

  4. Preheat oven to 350 degrees F.
  5. Set out a baking sheet, and if desired, line with parchment.
  6. Pour remaining 1/4 cup cane sugar into a shallow bowl.
  7. Working quickly, unwrap and slice one of the dough logs in half. Rewrap the unused half and set back on the fridge. Press log into the sugar, making sure it's well coated all the way around. With a sharp knife, cut the log into even 1/4-inch thick slices.
  8. Arrange on prepared baking sheet. Freeze 10 minutes to re-chill dough.
  9. Bake for 15 - 18 minutes, or until sablés have puffed up and are a deep golden hue on the bottom. Cool 5 minutes on baking sheet then remove to a wire rack to cool completely.
  10. Repeat for remaining cookie dough. Cooled cookies will keep sealed at room temperature for a week or so.