Rochelle Sable

Rochelle Sable


"The French word sables means 'sand cookies' or 'sandies,' so named because of their fine, crumbly texture. The hard-cooked egg yolk adds extra richness to the orange-scented cookie."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


servings 274 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 274 kcal
  • 14%
  • Fat:
  • 16.8 g
  • 26%
  • Carbs:
  • 27g
  • 9%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 87 mg
  • 29%
  • Sodium:
  • 175 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  1. Place eggs (and water to cover) in a medium saucepan. Bring water to a boil, remove from heat and let cool. Peel eggs and remove yolks. Mash yolks and set aside.
  2. In a large bowl, stir together the flour, sugar, yolks, orange zest, and salt. Using your fingertips, quickly press the butter into the flour mixture until it holds together. Shape the dough into a disc and place it between two large pieces of waxed paper. Set it aside at room temperature for 1 hour.
  3. Preheat the oven to 375 degrees F (190 degrees C).
  4. Using a rolling pin, roll the dough out between the waxed paper to a 1/4-inch thickness. Cut out the cookies using a star-shape cookie cutter, a fluted or plain 2 1/2-inch round cutter, or a juice glass.
  5. Carefully transfer the cookies to a baking sheet, leaving about 1 inch between the cookies. (If the dough is too soft and it is difficult to transfer the cookies, slide the waxed paper with the cutout cookies onto a baking sheet and freeze or refrigerate for 5 to 10 minutes.) Gather together any scraps of dough and repeat the process.
  6. Bake for 8 minutes or until the cookies are lightly browned on the edges.
  7. Transfer the baking sheet to a wire rack and cool for 2 to 4 minutes. Using a metal spatula, lift the cookies to a wire rack and cool completely. When cool, store the cookies in an airtight container. These cookies freeze well.



These cookies turned out much better than I thought they would. I just made them because I had hard-boiled eggs left over from easter. They had an excellent light and pastry-like texture, whil...

This recipe was terribly difficult as cookies go, burned in under 8 minutes, and has virtually no flavor. I would NOT recommend this.

great cookie.