Thunder Bay Persian Sablés
16
- Prep Time25 min
- Total Time4 h 30 min
- Makes16 cookies
Produced By Aimee Nishitoba; Illustrations by Jacqui Oakley; Photography by Christie Vuong; Food Styling by Eshun Mott; Prop Styling by Madeleine Johari
The original recipe for the persian, a beloved Thunder Bay, Ont., delicacy, is a closely guarded secret. This cookie spin-off keeps the spirit of the original cinnamon-scented fried dough topped with berry-tinted icing.
Cookies
½ cup unsalted butter, softened (115 g)
¼ cup brown sugar (55 g)
¼ cup granulated sugar (50 g)
1 large egg yolk
½ tsp vanilla
1 cup all-purpose flour (140 g)
¼ tsp cinnamon
¼ tsp salt
Icing
1 ½ cups icing sugar (186 g)
3 tbsp unsalted butter, softened (43 g)
3 tbsp frozen raspberries, thawed
Pinch of salt
Sprinkles (optional)
Instructions
Beat ½ cup butter, brown sugar and granulated sugar in a large bowl, using an electric mixer on medium, until light and fluffy. Beat in egg yolk and vanilla. Add flour, cinnamon and ¼ tsp salt. Beat until well combined.
Transfer dough to a sheet of parchment paper and roll into an 8-in. long cylinder. Twist ends. Refrigerate until firm, about 2 hrs.
Position rack in centre of oven, then preheat to 350F. Line two baking sheets with parchment.
Slice chilled dough into ½-in. thick rounds, then arrange 1 in. apart on prepared sheets. Bake until set and lightly golden, 15 to 16 min. Transfer cookies to a wire rack to cool completely.
Icing: Beat icing sugar, 3 tbsp butter, raspberries and pinch of salt in a medium bowl, using an electric mixer on medium, until light and fluffy and raspberries break down.
Frost cooled cookies generously with icing, then top with sprinkles if using. Let cookies stand for 30 min before serving or storing. Cookies will keep well stored in an airtight container between layers of waxed paper at room temperature up to 3 days.
Camilla Wynne is a Toronto-based cookbook author, writer and recipe developer. Her most recent cookbook is Nature's Candy.
