Name: Sablé Galette Cookies
Yield: Makes 18 bars
Ingredients: 2 cups all-purpose flour; 1 cup (2 sticks) parve margarine, cut into tablespoons; Dash of salt; 1/2 cup plus 1 teaspoon sugar, divided; 2 large egg yolks, divided; 1/2 teaspoon pure vanilla extract; 2 tablespoons orange blossom water (optional); 1 tablespoon cold water plus 1/2 tablespoon water, divided

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Sablé Galette CookiesMichael Bennett Kress

This is the easiest cookie you will ever bake. It is made as one large cookie that you cut after baking. Sablé means sandblasted, which describes the grainy texture of these cookies perfectly. I saw cookies like these during my travels around Brittany in the northwest region of France, where they use enormous amounts of butter in everything they bake. For a Sephardic twist, I like to add orange blossom water to this parve version of the famous French cookie.

Storage:

Place baked cookies into an airtight container or freezer bags and store at room temperature for up to five days or freeze up to three months.

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