Bayley Hazen Sablés with Maple Glaze
Prep: 15 minutes — Chill: 4+ hours — Bake: 15-20 minutes
Yields: 2 Dozen Cookies
COOKIE INGREDIENTS
1 pound unsalted butter, at room temperature
6 oz Bayley Hazen Blue, at room temperature
1/2 cup sugar
1/4 teaspoon salt
1/2 teaspoon nutmeg
2 egg yolks, at room temperature
2 1/3 cups flour
GLAZE INGREDIENTS
1 tablespoon Real Vermont maple syrup
¼ cup confectioner’s sugar
⅛ teaspoon vanilla extract
MAKE & CHILL THE DOUGH Blend the butter and Bayley Hazen on low speed until totally combined, about a minute or two. Add the sugar, salt, and nutmeg. Beat until completely combined and creamy, but be careful not to over-mix. Add the egg yolks one by one, mixing just until the batter is smooth.
Stir the flour in with a wooden spoon or rubber spatula, just enough to make sure there aren’t any pockets of dry flour. The dough will be sandy, but it should become cohesive when pressed.
Working quickly to avoid drying out the dough, roll it into a long log about 2” thick, then wrap it in plastic and refrigerate it for at least 4 hours.
BAKE & COOL THE COOKIES Preheat the oven to 350F and line 2 baking sheets with parchment paper. Unwrap the chilled dough. Slice the uneven ends off of the log, then cut the log in half. Slice each log into a dozen ½”-thick rounds. Arrange 12 cookies on each sheet, spaced about 1” apart.
Bake the cookies for 15-20 minutes, rotating the baking sheets halfway through, until just the edges turn golden. Allow the cookies to cool on the baking sheet for 5-10 minutes, then carefully remove them to a cooling rack.
MAKE THE GLAZE In a small bowl, combine the glaze ingredients and whisk until completely smooth. Set aside while the cookies cool.
Once the cookies are completely cooled, use a brush to paint the top of each one with glaze, covering the entire surface evenly. You only need a little bit, the glaze is very sweet and a thin layer of it is enough to balance out the cookies’ savory edge.
