Skip to content

Milk powder sablés – the calcium madness

4 de May de 2009


I had a baby. Now I have a mini person who takes mini decisions. She can talk. She can sing. She can dance. She picks her shoes. She won’t leave home unless she’s wearing the Backyardigans socks. And she decided not to drink milk anymore.

I caught myself repeating the classic line my mother used to say (and I thought it sooo funny): “she will be rickety, that girl!”. Suddenly, I was putting grated cheese in the omelet, cream in the jello, ricotta in the pasta and milk powder in everything I could(I wonder if all moms are like this…).

In the middle of the calcium madness, I ended up inventing great things. One of them was those milk powder sablés.They are buttery and tasty, with a delicious sandy texture .

Milk Powder Sablés (80 cookies)

2 ¾ cups all purpose flour

¾ cup milk powder

1 tsp baking powder

1/2 tsp salt

280g butter, room temperature

1 cup sugar

1 tsp vanilla extract

1 egg

Line two large baking sheets with parchment paper. Preheat oven 350F.

In a medium bowl, whisk together the flour, milk powder, baking powder and salt. Set aside.

In the mixer, beat sugar and butter until light and fluffy. Add the egg and vanilla. Beat well to combine. Reduce speed to low and add the dry ingredients until mixed. Don’t overmix the dough.

I have two methods to form the cookies:

– If you have a pastry bag, fit it with a 1/2 inch tip (star or plain) and pipe 2 inch strips in the baking sheets, spacing 1 1/2 inch apart.

– Or divide the dough in half, putting each part in a medium ziploc bag. Press the dough evenly, distributing  to form a rectangle. Chill for 1 hour. Cut the bag carefully, then cut the dough in strips. Transfer to the baking sheets.

Bake for 15 minutes, or until the edges are light brown. Let stand in the sheets for 5 minutes then transfer to wire racks to cool completely.milkcookies2

5 Comments leave one →
  1. Caroline permalink
    15 de December de 2009 20:27

    Lovely creation….what is drizzled on the top – white chocolate?

    • thecookieshop permalink*
      15 de December de 2009 23:26

      Thank you, Caroline! Yes, it is tempered white chocolate and nonpareils.

  2. 18 de October de 2011 3:44

    Such lovely cookies! The one on top was using the star or ziploc?

    • thecookieshop permalink*
      18 de October de 2011 13:38

      Thanks! I used the ziploc for the cookies in the photos.

  3. cheryl permalink
    9 de December de 2014 1:40

    hello! how long can the cookies be kept? thanks!!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: