Sablés Marbrés

Sablés Marbrés

These delicious shortbread-like cookies are not only tasty, they’re also pleasing to the eye with the combination of vanilla and chocolate dough that forms a beautiful pattern you won’t get to admire for too long, as you nibble on them.

Sablés Marbrés

3/4 cup (168 g) nondairy butter
3/4 cup (90 g) powdered sugar
3/4 teaspoon fine sea salt
1 tablespoon (8 g) arrowroot powder
1 1/2 teaspoons pure vanilla extract
1 1/2 cups plus 3 tablespoons (203 g) whole wheat pastry flour
3/4 teaspoon baking soda
3 tablespoons (15 g) unsweetened cocoa powder
1 1/2 teaspoon plain soymilk or other nondairy milk

Line two cookie sheets with parchment paper or silicone baking mats, such as Silpat.
With an electric mixer, cream butter and sugar until light and fluffy. This should take about 2 to 3 minutes.
Stir in the rest of the ingredients until well combined.
Gather cookie dough, and shape it into a ball. Divide into two equal parts, set one aside.
With an electric mixer, stir cocoa powder and milk into half of the dough, until well combined.
Using your hands, flatten both vanilla and chocolate dough halves separately until they are the exact same shape and size, a small rectangle of about 3/4-inch (2-cm) thickness.
Cut in half and place one on top of the other, patting down gently to glue them together.
Make sure that you put a slice of vanilla dough on top of the chocolate, top with another vanilla, and finally chocolate. Pat down gently to form a rectangular roll. Wrap the dough in plastic, and chill in the fridge for 1 hour.
Preheat oven to 350°F (180°C, or gas mark 4).
Cut into 15 equal slices and place on prepared cookie sheets, leaving about 1 inch (2.5 cm) in between each cookie, as they spread just a little bit while baking.
Bake for 15 minutes or until just slightly golden on the side and almost firm on top: the cookies will firm up once they are out of the oven.
Wait a few minutes before transferring them to a wire rack to cool completely.

Yield: 15 cookies

31 Comments »

  1. Rosa said,

    August 22, 2008 at 7:43 am

    I love your pictures! Can I have one of those gorgeous cookies?

    Cheers,

    Rosa

    Reply

  2. Celine said,

    August 22, 2008 at 7:44 am

    I’ll even serve some tea or coffee along with the cookies, Rosa, so come on over already. the trip only takes something like 24 hours, from Geneva to here.
    (oy…)

    Reply

  3. mylifeasacorpse said,

    August 22, 2008 at 7:50 am

    celine! these cookies are so pretty! i always wondered how these kind of cookies were made.. i’m gonna try making these asap
    -sioux

    Reply

  4. Sharon said,

    August 22, 2008 at 10:01 am

    i’m making a list of all your recipes i want to try when i move to a location that actually has an oven! :)

    Reply

  5. VeggieGirl said,

    August 22, 2008 at 12:28 pm

    Yum!

    Reply

  6. Ricki said,

    August 22, 2008 at 12:51 pm

    Just stunning. And easier to make than one would expect! Can’t wait to try these. :)

    Reply

  7. Megan said,

    August 22, 2008 at 12:52 pm

    i am so excited to make these! i’ve always wanted to do a two-color sort of cookie. and i’m glad it’s only for five cookies, else i’d be eating the whole batch before i knew it… ;P

    Reply

  8. jessy said,

    August 22, 2008 at 1:47 pm

    ohhhhhhhhhh! i am soooo making these! thanks, Celine!

    Reply

  9. VeganCowGirl said,

    August 22, 2008 at 2:05 pm

    Your instructions are so clear and precise – you should be technical writer for some really cool video games, or…a world famous cook book author. :)

    I am going to give these a try.

    Reply

  10. Lovliebutterfly said,

    August 22, 2008 at 2:44 pm

    Can’t wait to make these!

    Reply

  11. Mihl said,

    August 22, 2008 at 5:09 pm

    The cookie in the second picture looks like it’s flying over the cup :)

    Reply

  12. Amy said,

    August 22, 2008 at 5:28 pm

    I am gonna make mine checkered… So there. How did you get the cookie to fly, as Mihl mentioned? Self-stacking aviator cookies?!

    Reply

  13. Celine said,

    August 22, 2008 at 5:31 pm

    all it took was a match placed under the cookies’ ass for them to fly. don’t go and make me believe you guys never tried that…

    Reply

  14. Jennifer said,

    August 22, 2008 at 5:45 pm

    I never get tired of looking at these cookies. They are just so beautiful! You are a master of baking!

    Reply

  15. Leslie said,

    August 22, 2008 at 6:59 pm

    I have always been intimidated by Bi colored cookies for some reason! These look wonderful!
    Thanks for your comment on my Sweet Potato Casserole

    Reply

  16. melisser said,

    August 22, 2008 at 8:18 pm

    They’re so pretty!

    Reply

  17. mel said,

    August 22, 2008 at 10:28 pm

    They look lovely! I’ve never had a sable, but the recipe seems related to shortbread. Are they similar?

    Reply

  18. Stripey Cookies! « Vegan Caliente said,

    August 22, 2008 at 11:01 pm

    [...] I saw the recipe for yummy looking stripey cookies on Have Cake Will Travel today, I knew I had to have them.  You see, it makes a tiny batch [...]

  19. Amy said,

    August 22, 2008 at 11:02 pm

    STOP! You’re going to have me weighing like 10 gazillion kilograms soon :P (oh PS. YUM!!)

    Reply

  20. Kala said,

    August 22, 2008 at 11:02 pm

    Thanks for posting the recipe, I made these today and they were perfect!

    Reply

  21. ninaki said,

    August 22, 2008 at 11:20 pm

    these look great!!

    Reply

  22. Veronica said,

    August 23, 2008 at 12:48 am

    Thanks for posting; I am determined to make these as soon as possible.

    Reply

  23. Celine said,

    August 23, 2008 at 4:20 am

    Kala: I can’t believe you already made them, that was insanely fast. glad you liked.

    Amy: I’m innocent.

    Mel: they’re definitely like a shortbread. I just felt like sounding fancy. because, you know, I could. or something.

    Reply

  24. destinyskitchen said,

    August 24, 2008 at 2:52 am

    Those are so pretty! They remind me of the cookies my granny used to buy when we were kids. I’ll have to try these in memory of her. Thank you!

    Reply

  25. aTxVegn said,

    August 25, 2008 at 7:27 pm

    I love this recipe! I wish I could bake as fast as you do.

    Reply

  26. jenn said,

    August 26, 2008 at 5:16 am

    these look great … let me get this straight: yield is 5 cookies?

    Just 5? I mean – seriously – that’s positively brilliant. I could make just enough to go with chai for breakfast and no more…

    Reply

  27. Cassie said,

    August 27, 2008 at 8:55 pm

    Can’t tell you how much I want to make these right now. And… can’t tell you how disappointed I am that it can’t happen. As basic as the ingredients are for these beautiful cookies, right now I have no margarine, no icing sugar, no pastry flour and no cocoa! Man. Hanging onto the recipe though and look forward to trying it once my baking supplies are replenished. :)

    Reply

  28. veganhomemade said,

    August 28, 2008 at 5:28 pm

    They’re so pretty! I want to try this recipe sometime when I’m feeling more Martha Stewart-y.

    Reply

  29. Recent Links Tagged With "rack" - JabberTags said,

    December 19, 2008 at 2:49 pm

    [...] Saved by dreimann on Fri 12-12-2008 On Two Wheels Saved by tomblackwell on Fri 05-12-2008 Sablés Marbrés Saved by esc on Thu 04-12-2008 Getting Grilled, Naturally Saved by suzanbrandt on Thu 04-12-2008 [...]

  30. Mihl said,

    December 6, 2009 at 7:09 am

    I am just making these and maybe, since you are supposed to cool them for one hour, it’s better to preheat the oven only about half an hour before they are taken out of the fridge? I made these following the instructions in 500 vegan recipes and it’s the same instructions there.

    By the way, I could have eaten the dough all by itself. I am sure these will turn out very, very delicious!

    Reply

    Celine Reply:

    thank you C.! edited and added to the list of typos on the 500 blog.

    Reply

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