Black + White Spiral Sable

Totally not home school related but hey, just something fun! We love these little biscuit cookies and the recipe yields so many so they’re perfect for around the Holidays, sending little baggies off to whomever to say “hello, just thinking of you.” So here ya go! This recipe is from my favorite cookbook: Cook’s Illustrated.


  • 1 large egg
  • 10 Tbs unsalted butter, softened
  • 1/3 cup sugar
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 1 1/2 cups all-purpose flour


  • 1 large egg
  • 10 Tbs unsalted butter, softened
  • 1/3 cup sugar
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 1 1/3 cups all-purpose flour
  • 1/4 cup Dutch-processed cocoa


1. Place both eggs in small saucepan and cover with 1 inch of water. Bring to boil over high heat. Remove pan from heat, cover and let sit for 10 minutes. Meanwhile, make ice bath in small bowl and transfer eggs to ice water. Crack eggs and peel shells. Separate the whites from the yolks and discard the whites.


2. Using stand mixer with paddle, beat butter, sugar, salt and 1 cooked egg yolk on medium until light and fluffy, about 4 minutes, scraping down bowl as needed. Reduce speed to low and add vanilla. Mix until incorporated. Stop mixer, add flour and mix on low until combined, about 30 seconds. Using rubber spatula, press dough into cohesive mass. (If dough does not come together, add in a tiny bit of milk, 1 teaspoon at a time until it comes together.)

3. Repeat step two but using the Chocolate Sable ingredients. When the time comes to add the flour, add the cocoa powder as well.


4. Halve each batch of dough. Roll out eat portion on parchment paper into 8×6″ rectangle, 1/4 inch thick. Briefly chill dough until firm enough to handle. Using bench scraper, place 1 plain cookie dough rectangle on top of 1 chocolate dough rectangle. Repeat to make 2 double rectangles. Roll out each double rectangle on parchment into 9×6″ rectangle.

5. Starting at long end, gently roll each into tight log. twist ends of parchment to seal and chill logs 1 hour.

6. Slice dough into 1/4 inch thick rounds, rotating dough so it will not become too misshapen from the weight of the knife. Place cookies 1 inch apart on a prepared cookie sheet (with parchment) and bake until golden brown, about 15 minutes at 350 degrees. Transfer to wire rack, let cool to room temp, and don’t eat them all in one sitting!


Published by givethembeauty

A mountain mama raising four wild ones in the beaUTAHful SLC.

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