Introduction
This recipe is definitely worth a try. The cookies are good, but are more “interesting” than they are “great”. The brown butter and sage is an excellent combination. While a hand mixer can be used if you’d really like, a stand mixer is definitely ideal.
Recipe Outline
| Recipe: Brown Butter and Sage Sablés | Special Equipment: Hand/Stand Mixer* (Stand Mixer is Ideal) |
| Source: Dessert Person | Time: 3.5 hours |
| Author: Claire Saffitz | Difficulty: 3/5 |
| Type: Dessert (Baking) | Score: ★★★☆☆ |
Cooking The Sage And Butter
Tip: There will be a definitive point when the butter is browned and the dark specks forms. Don’t stop early.
Forming And Baking The Cookie
Tip: If you can’t find Demerara sugar, then consider Turbinado.
Final Product
Key Takeaways
- Read each step carefully in your head before executing it. The order and little details are important.
- Brown butter and sage is an underutilized combination!
- Final Score: 3/5 – An interesting cookie with a highly educational recipe. It’s a very interesting cookie. Definitely worth a shot if you’ve never had brown butter and sage nor a sablé.
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