Pâte Sablée Tea Cookies

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Ingredients for Vanilla Dough:

6 ounces butter

4 ounces sugar

1/4 teaspoon salt

1 teaspoon vanilla

2 ounces egg (1 large egg)

9 ounces all-purpose flour

Preparation:

Cream butter and sugar well in standing mixer with paddle.  Add salt and vanilla, scrape down.  Add egg, scrape down.  Add flour and scrape down. 

Ingredients for Chocolate Dough:

6 ounces butter

4 ounces sugar

1/4 teaspoon salt

1 teaspoon vanilla

2 ounces egg (1 large egg)

8 ounces all-purpose flour

1 ounce dark cocoa powder

Preparation:

Cream butter and sugar well in standing mixer with paddle.  Add salt and vanilla, scrape down.  Add egg, scrape down.  Add flour, cocoa powder and scrape down.  Form two doughs together to make checkerboard or bull's eye pattern.  Chill well.

Adjust oven rack to center and heat for at least 30 minutes at 350 degrees.  Slice cookies 1/4 inch thick and bake on parchment paper for 15 to 20 minutes until thoroughly dry and bottoms have browned lightly.

History:

Recipe comes from Chef Tech Cooking School in Long Beach.