Toaster Oven Walnut Sablés (French Shortbread Cookies)


“Délicieux!” is what you’ll be saying after having a bite of this glorious French creation. It is, by definition, the perfect snack to go with a good cup of coffee, tea, or milk.  It’s so simple to make; just roll out the dough, sprinkle on some toppings, and bake! They can be baked in both a toaster oven or a normal oven.

Sablés are akin to Scottish shortbread, but with a richer buttery flavor. This cookie allows plenty of room for customization. It can be mixed with dried fruits and nuts such as walnuts, pecans, and cranberries.

I highly recommend bringing the butter and egg to room temperature. Forgot to warm the butter pre-hand? Not to worry; simply put the wrapped stick of butter into the microwave for about 30 seconds or until soft, pausing at five second intervals to flip over the stick. If you also forgot to warm the eggs, kindly reflect upon your impetuous actions while putting the egg into a bowl of hot water and taking it out once it reaches room temperature.


  • 140 grams unsweetened butter, softened
  • 70 grams sugar (can add more to taste)
  • 1 large egg (room temperature)
  • 1 teaspoon vanilla extract
  • 260 grams flour
  • 1/2 teaspoon baking powder
  • a pinch of salt
  • crushed walnuts


1. Combine the softened butter and the sugar in a medium sized bowl and beat with a hand mixer or stand mixer until the mixture is pale and fluffy with no granules in sight, about 2-3 minutes.

2. Add in the room temperature egg and vanilla extract and mix until combined.

3. In another bowl, mix together the flour, baking powder, and salt. Using a sifter, sift the dry ingredients into the butter mixture and combine. You’re going to need to use your hands for this part!

4. Once the dough forms and there is no flour left, split it into half and roll each half into a ball.

5. Place one ball in between two wax (or parchment) papers. Next, roll out the dough until about 1/4 an inch (approximately 1/2 a centimeter), making sure to flip over to the other side in case there are any wrinkles in the paper.

6. Place the dough into the freezer and chill for 15-20 minutes (while kindly ignoring the current state of my freezer). Repeat with the other half of the dough.


7. While the dough is chilling, take about a cup of walnuts and break them into small pieces. Or crush them in a bag like a barbarian; either way is fine. In this batch I used pecans, but you can really use any kind of topping you like.


8. Preheat the oven to 350°F (176°C).

9. Take the dough out and make sure that it is stiff to the touch. This will make it easier when you cut the cookies out. Take the top wax paper off and cut out 1.5 inch x 3 inch rectangles. Gather up the leftover pieces and repeat step 4 if necessary.

10. Place the cookies onto a parchment paper or aluminum foil-lined baking tray and press the crushed walnut pieces onto them, making sure all of the pieces are secure. No one likes a walnut sablé without walnuts. Place in the fridge for about 5 minutes or until the cookies are firm.

11. Bake on the middle rack for 10-12 minutes or until the edges of the cookies are lightly browned.

12. Take the cookies out and cool (or just eat them while they’re hot. They’re delicious either way!)



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