Ingredients
- 1 cup (227 grams) unsalted butter, preferably European-style high-fat(such as Plugra), softened
- 1/3 cup (40 grams) confectioners' sugar
- 3/4 cup freshly grated Parmigiano, grated on the large holes oi
- grater
- 1 1/2 teaspoons (9 grams) kosher salt
- 1 teaspoon olive oil
- 2 cups (280 grams) all-purpose flour
- 1 large egg yolk, whisked with a dash of cream
- Maldon sea salt
- Red Mule yellow cornmeal
Preparation
Step 1
1. Cut butter into large, tablespoon-size pieces.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat butt medium speed until no chunks remain but butter is not fluffy, about 1 minute. Scrape sides of bowl, and add confectioners' sugar. Beat until mixture is smooth, but again, not fluffy, about 1 minute.
3. Add Parmigiano-Oregano, salt, and oil, and beat until incorporated. Add all at once, and beat until dough comes together in a crumbly mass. The dough will form a few large chunks around the paddle. Do not beat past this point.
4. Turn out dough onto a lightly floured surface, and knead quickly once or i by hand to bring it together until smooth.
5. Roll dough into a 12-inch log, and wrap in plastic wrap. Refrigerate for at hours. (Dough can be refrigerated for up to 2 days or frozen for up to 2 weeks.
6. Preheat oven to 350°. Line a baking sheet with parchment paper.
7. Remove dough from refrigerator, and cut into 1/4-inch-thick slices. Place apart on prepared pan. Brush with egg mixture, and sprinkle with a dash of salt and a generous helping of cornmeal.
8. Bake for 10 minutes. Rotate pan, and bake until sables are evenly brown from edges to center, about 5 to 7 minutes more.