Sable or French Shortbread

Recipe by
Total Time:
1 - 2 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: French Recipe
Technique: Bake Recipe
Difficulty: Hard

Take a look at more Snacks Recipes. You may also want to try Corn and Cashew Cutlet, Mixed Vegetable and Beet Cutlet , DRY FRUIT MODAK , All Protein Salad

Rate This Recipe


  • 1 stick - earth balance butter (softened to room temperature)
  • 2 tbsp - vegetable shortening (really helps with the great, crumbly texture so important in shortbread. If you'd rather not, just add 2 more tbsp of the earth balance)
  • 1/3 cup + 1 tbsp - sugar
  • 1 tbsp - vegan cream cheese, like tofutti
  • 1 tsp - vanilla extract
  • 1/8 tsp - salt (you can even skip this because the earth balance is already quite salty)
  • 1/2 cup - very cold soymilk or almond milk
  • 1.5 cups - unbleached all-purpose flour
  • 4 tsp - sugar for sprinkling on the cookies

How to Make Sable or French Shortbread

  • With a hand-held mixer or in a stand mixer with the paddle attached, cream together the butter, shortening, sugar and cream cheese until light and fluffy, around 2-3 minutes. Use a rubber spatula to scrape down the sides a few times in between to ensure everything is evenly mixed.
  • Add the vanilla extract and mix in.
  • Take the bowl off the stand mixer, and add the flour and 2 tbsp of soy or non-dairy milk.
  • Using a fork, mix, adding a tiny bit of soy milk as necessary, until you have a cohesive ball of dough. Don't overwork the dough -- stop mixing as soon as the dough comes together.
  • Divide the dough into two halves. Using the palms of your hands, roll each half into a smooth log, about six inches in length and 1 3/4 inches in diameter. Wrap a piece of parchment paper around each log and twist the ends tightly, like a piece of candy.
  • Refrigerate both logs for at least an hour so they firm up.
  • Preheat your oven to 350 degrees.
  • Take the chilled log of dough and using a very sharp knife slice into 12 round cookies. Repeat with the second log.
  • Place the cookies about 1-inch apart on a baking sheet (you can spray lightly with some oil, if you like). Sprinkle the tops of the cookies with some granulated sugar.
  • Bake, one sheet at a time, until the cookies are lightly golden brown around the edges. Start checking 15 minutes after baking. If the cookies are turning colour around the edges, take them out.
  • Transfer the cookies to a rack with a spatula and cool thoroughly before eating.
  • Recipe courtesy: Holy Cow Vegan