Claire Saffitz could be considered the confectionary connoisseur of our time.
Her debut cookbook, Dessert Person, is a be-all, end-all resource for any amateur, aspiring, or quasi-professional baker. Thanks to Saffitz’s friendly demeanor and intricately detailed approach to recipe writing, her creations are damn near foolproof. Her buzzy YouTube channel has also become a digital destination for her popular recipes. There, loyal fans can watch her perfectly explain how to make a confetti cake, crispy focaccia, or the perfect pumpkin pie.
This holiday season, Saffitz is going for a fuss-free and functional approach to baking, making slice-and-bake cookies that could easily be the star of any party.
“My husband and I live in a relatively small one-bedroom apartment, so we’re not hosting big holiday soirées. My strategy, then, is always to have something at the ready to take to someone else’s holiday party, and that something is frozen cookie dough,” Saffitz tells BAZAAR.com. “Cookies are always the best item to bring, because they’re portable, preportioned, and don’t require plates and forks. Every holiday season, I make a few different kinds of dough, portion it out or form into logs, and store in the freezer.
“My Brown Butter Sage Sablés, a tender, crumbly shortbread-style cookie from my book, Dessert Person, are always in the rotation, as the slice-and-bake method means you can make a lot at once, and the flavors of brown butter and sage are so redolent of the holidays,” Saffitz explains. “I can bake the cookies with hardly any planning required—more than once I’ve done it while I’m getting ready, because I am also a last-minute person! Additionally, I keep a stack of biodegradable cookie boxes and some baker’s string, so I can package up the cookies in a cute bundle and ensure easy transport. It’s much more convenient than transporting a cake or pie. I look like a holiday hero every time!”
Read on for Saffitz’s recipe for her Brown Butter and Sage Sablés.
Brown Butter and Sage Sablés
Makes about 36 cookies
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