This cookie, called sablé Breton, is a classic French recipe from Brittany. I’ve learned many versions, and this is my favorite. I love the sandy texture, something between a crisp cookie and a sponge. The dough is also a great foil for different spices and salts.
Cooks' Note
To bake the frozen dough, you must first defrost it in the refrigerator, before proceeding with the recipe.
