A sablé is a sandy-textured French shortbread, enriched with butter and sometimes seasoned with salt. When well-baked, as by pastry paragon Pierre Hermé and author Dorie Greenspan, who co-wrote two of his cookbooks, it is a simple and perfect thing. It will also be the featured attraction of the aptly named Beurre & Sel, the retail bakery Greenspan is opening early next month. Baked in rings and packaged in plastic tubes, the cookies—along with streusel-topped Jammers, caramel blondies, and Greenspan’s signature, the chocolate “World Peace”—will be produced at La Marqueta in East Harlem (1590 Park Ave., at 115th St.) and sold there and at Essex Street Market (120 Essex St., at Delancey St.).
Photo: Mete Ozeren/New York Magazine