Sablés Bretons with Espresso

     Sablés avec Espresso -- rich butter cookies filled with espresso.  I have made the original recipe from Simply Sensational Desserts by Francois Payard for many years; rolled and cut butter cookies brushed with an espresso-egg glaze.  This time, I added the espresso powder directly to the dough and I have to say, for me at least, this is the way to go.  The flavor of espresso is much more pronounced with the powder added to the mix versus brushing it on as a glaze -- just the way I like it.  These cookies are a really sweet treat!

an adapted recipe...

• 2 1/3 cups cake flour
• 1 tablespoon plus 1 teaspoon baking powder
• 1 1/4 teaspoons salt
• 1 tablespoon instant espresso
• 4 large egg yolks
• 1 cup sugar
• 1/2 pound (2 sticks) unsalted butter, softened
• 1 egg, lightly beaten with 1 teaspoon water

1.  Sift together the flour, baking powder, salt, and instant espresso in a medium bowl; whisk briefly to combine.
2.  In electric mixer fitted with a whisk attachment, beat the egg yolks and sugar at medium speed until combined.  Beat in the butter, just until combined.  Add the dry ingredients and mix at low speed until blended, stopping to scrape down the sides of the bowl when necessary.  Cover the bowl with plastic wrap and refrigerate until cold, at least 2 hours.
3.  PREHEAT OVEN to 350˚F.  Line 2 large baking sheets with parchment paper.
4.  On a lightly-floured work surface, * roll a scoop of the dough to a thickness just shy of 1/4-inch (refrigerate unused dough). Using a 1 1/2-inch round cookie cutter, cut out cookies and place them 3/4-inch apart on a prepared baking sheet.  Gather up left-over pieces of dough and adding additional dough from the refrigerator, roll and cut more cookies.  When one baking sheet is filled, brush tops of cookies with egg glaze and place on the middle rack of the oven.  Bake for approximately 13 to 16 minutes, or until golden.  While the first batch of cookies is baking, roll and cut cookies to fill the second baking sheet.
5.  Cool the cookies on a wire rack.  Store in an airtight container in a cool, dry place for up to 2 weeks.
* It is not in my DNA to roll "thick" cookies.  And by thick, I mean the 1/4-inch the original recipe calls for.  I like thin, crisp cookies; but you do want these cookies more than my usual 1/8-inch.  If making a 1/4-inch thick cookie, you will need to increase the baking time by a few minutes.  Keep an eye on them and judge for yourself the amount of time necessary.

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