These delicate gems are true classics of French pâtisserie. Diamants sablés—or diamond shortbread—originated in Normandy and epitomize everything we love about French butter cookies: a buttery, melt-in-the-mouth texture, the subtle aroma of vanilla and fleur de sel, and their signature sparkling sugar crust that catches the light like fine jewels.
Sadly, they’ve become rare in pâtisseries nowadays. But growing up, I remember counters lined with these treasures—some dipped in chocolate, others rolled in colored sugar so they glistened even more. Irresistible and addictive!
INGREDIENTS
95 g unsalted butter, at room temperature
45 g icing (confectioners’) sugar
1 egg yolk
1 teaspoon vanilla extract
135 g all-purpose flour
125 g granulated sugar (for coating)
PREPARATION
In a medium bowl, use a spatula to mix the butter and icing sugar until smooth and creamy.
Add the egg yolk and vanilla extract; mix well.
Stir in the flour and combine until the dough just holds together.
Place the dough onto a sheet of plastic wrap and shape it into a log. Wrap tightly and chill for at least 1 hour.
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
Roll the chilled dough log in granulated sugar until completely coated.
Slice into 1 cm rounds and arrange them on the prepared baking sheet.
Bake for about 15 minutes, or until the edges are just golden.
Cool on a rack, then store in an airtight tin—or freeze them for later. (They’re dangerous to keep too handy!)
risespice.com 
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