Out provisioning on the weekend, I saw some P.A.N. flour – I’ve never cooked with it, but my friend L. has talked about using it for arepas. When I looked at the sandy texture of it, I immediately thought of sables. And you know how in those biscotti with the black pepper, or with pfefferneuse, or even a really strong ginger cookie there is that little surprise of heat that is just lovely with the sweet cookie crunch? I wondered how that corn flour would taste with a little pop of hot green chili. I wanted it with orange zest, but there was lime in the fridge…..
These came together easily – the dough is crumbly but sticks together with a little squeeze. At slicing time (three hours later – might improve overnight?), they were still crumbly but smooshed back together. Baked like a dream.
Had himself taste them, after rolling his eyes at seeing the chile. “That’s weird. But good. But weird.” as he reached for a second and then a third cookie.
This was a trial for the annual Christmas cookie run – not sure they’ll make the cut for that, but I do think I’ll make these again. They are much, much lighter than I thought they’d be, and that spicy-sweet action keeps us both reaching for the cookie plate.
If you make them, post how it goes!!
Corn Green Chile Sablés
Yield: 2 ½ dozen spicy-sweet goodies
In your mixer, combine:
2/3 c. sugar
2 c. P.A.N. white corn flour
¼ tsp. salt
zest of half a lime
Cube ¾ c. cold unsalted butter, and mix it in until the mixture ressembles fine moist crumbs.
Add ½ tsp. vanilla extract
2 egg yolks
Beat until combined.
Stir in 1/3 c. chopped roasted hot green chile.
Roll up like a log 2” in diameter, and refrigerate the dough a couple hours or overnight.
Preheat the oven to 375*, and line cookie sheets with parchment. Slice in to ½” rounds (you may need to smoosh them back in to shape), sprinkle with some (sparkle) sugar, smoosh it gently in to the top of the cookie with your palm or a the bottom of a glass.
Bake 10-13 minutes, until set and just barely golden around the edges.
Froggy fantastic times continue at the Yum. Marcel Proust aside(ugh, shoot me now Aunty), this week Cuisine A-Z featured a bunch of madeleine recipes. I’ve had these pans for years, and never used them. Probably because of Proust. But, it is now time.
I know a sprinkling of powdered sugar is traditional, but I won’t be delivering these until the next day. So, a lemon juice glaze it is – that should keep them nice and moist until the grandladies get to take a bite. I think of them whenever I make something with lemon.
These take less than ten minutes to mix and then ten to bake. Twenty minutes to tea time temptation – not bad, ya’ll. Not bad.
for the pan
1 Tbsp melted unsalted butter
¼ c AP flour
for the batter
½ c sugar
heaping ¼ tsp salt
¾ tsp vanilla extract
¾ cup AP flour
2 tsp lemon zest
6 Tbsp melted unsalted butter
for the glaze
½ tsp lemon zest
2 Tbsp fresh lemon juice
1 c. powdered sugar
Thoroughly butter the pan with the 1Tb melted butter, then using a flour sifter dust with the ¼ flour, jostle the pans a bit to get the flour in every nook and cranny. Tap out the excess. THIS STEP IS VERY IMPORTANT.
Heat oven to 375*
Whip the eggs, sugar and salt on high in the mixer for about two minutes, until it is barely pale yellow and super fluffy. Sift in the flour, then pour on the butter, lemon zest and vanilla. Mix quickly for acouple seconds until it’s homogenous.
Scoop heaping tablespoons of batter in to your prepped pan. Go evenly to the top or just below – don’t overfill, you’ll have a mess.
Bake 10 minutes until just *barely* golden at the edge, and they spring back when touched. After cooling for just a minute or two, test the edges of the cookies to make sure they are not stuck, and invert the pan.
Glaze when cool.
You can skip the glaze and just dust these with powdered sugar.
If you do glaze and don’t eat them immediately, the glaze will melt in to the cookie making the top slighlty sticky but ridiculously delicious.
Fat 4 g
Sodium 34 mg
Carbs 13 g
Protein 1 g