My Melody French Sablés (Cookies)

Photo source: Eugenie Kitchen

If you have been active on social media, Instagram for instance, I bet many of you would have noticed the overwhelming number of bakes on these Valentine Rainbow Heart Cookies originated by Eugenie at Eugenie Kitchen. These pretty-looking cookies first caught my attention on a youtube video featuring a detailed-making process of these cookies. With the power of social media nowadays, the video has been shared so widely that the whole world seems to be making these cookies now! How impressive is that?! In fact, Eugenie is not only behind the creation of these rainbow heart cookies, she has also made various impressive cookie designs, including the recent Instagram cookies, Facebook cookies, and her previous Mille Crepe Cake with Hidden Rainbow Heart was definitely a hit! Hands down to Eugenie and her incredible creations! So, whenever I see unique creations like that, I would think hard on how I could re-create them into the desired shapes and patterns I desire, which is none other than everything to do with the Sanrio© character, My Melody! Love love love to the max! ^_^

My Melody French Sablés (Cookies)

But I'm no way comparable to Eugenie's skills and creativity. So I'd decided to try out something really simple and easy. And here's my version of My Melody French Sablé Cookies inspired from the rainbow heart cookies! Not too bad uh? Honestly, I had no idea how French Sablés (cookies) taste like prior and how different they are from the Danish butter cookies or shortbread cookies which I had baked in my previous posts. But now I know. However, I don't really know how to describe it, except the texture of these cookies are somewhat between butter cookies and shortbread cookies. Oops... If I have to say, they are certainly crumbly and delicate, and has a salty taste in every bite (although there isn't a lot of salt in the ingredients), and it still has the crunch on first bite. Oh no, I hope I have not made you confused at this juncture. In conclusion though, these are definitely delicious, especially if you are not in favour of the buttery smell from the usual butter cookies. Now that I have made this possible, I hope there would be a day I could add on the features of My Melody into this cookie design and impress! Hee hee! Oh and if you have tried it before me, or work with other cartoon designs, do remember to share with me because I would very much love to share and admire, maybe taste too that's if you offer free sampling! Hahaha.. Alright, for now enjoy and till next time!!

My Melody French Sablés (Cookies)
Recipe referenced and modified from: Eugenie Kitchen's Rainbow Heart Cookies

Ingredients Required

112 grams unsalted butter, softened at room temperature

100 grams confectioners’ sugar
3/4 teaspoon pure vanilla extract
Pinch of salt
2 egg yolks (30 grams)
200 grams cake flour
Red food gel coloring
Sprinkles
Egg wash: 1 egg white & 1 teaspoon water

Bakeware Used

Cookie cutter

Two large baking sheets

Preparation Step

Make the dough

1. Soften the butter and whisk until creamy like mayonnaise without lumps.

2. Mix in confectioners' sugar.

3. Stir in vanilla, salt, and egg yolks.

4. Fold in cake flour.

5. Tranfer to clean working surface and knead.

6. Divide the dough roughly into half.

7. Add red food gel colouring to one of the divided portions.

8. Knead the dough until an even colour is formed.

9. Roll out the red dough into a flat plank, wrap the dough with plastic cling wrap and chill in the fridge for about one hour. The thickness of the red roll-out cookie dough should be adjusted to the size (not exceeding the height) of the cookie cutter.

Form the cookie roll

10. Cut out the red cookie dough with your desired cookie cutter.

11. Pile up the cut-out cookie sheets by brushing egg wash between the dough layers. Wrap with plastic cling wrap and freeze for about one hour.

12. Now carefully cover the cut-out cookie roll with small pieces of vanilla dough, starting with the edges of the cut-out cookie.

13. Cover the entire cut-out cookie roll with the vanilla dough and make into a cylinder shape. Re-wrap with plastic cling wrap and set in the refrigerator for about one hour.

14. Brush the dough with egg wash and roll in the bed of rainbow sprinkles.

15. Slice the cookie dough (about 1/4-inch thick) and let set in the refrigerator for about 30 minutes.

Bake the cookies

16. Preheat the oven to 335 degrees F (or 170 degrees C).

17. Bake the cookies in the preheated oven for about 10 to 11 minutes, or until light brown.

18. Once baked, let cool on the pan for 5 minutes before transferring to a wire rack and completely cool.

19. Enjoy! Remember to store the remaining cookies in an airtight container.

The Dream Baker's Experiment

1. The portion of my ingredients is 2/3 of the original source recipe. 
2. It is not necessary to chill or freeze the cookie dough for up to one hour as specified in above. Depending on the temperature of the environment you are working in and the manageability of the dough, chilling and freezing time can be adjusted accordingly. Rule of thumb, whenever the cookie dough gets too soft to work with, put it back into the fridge.
3. I used a standard My Melody cookie cutter and baked my cookies in the middle rack of the oven for exactly 11 minutes.

A close-up look on the front of the cookie.

A close-up look on the back of the cookie.

What can I say? They are definitely taste as good as they look!

You definitely got to try it! 

I am sharing this post with Tea Time Treats (March 2015: Biscuits & Cookies) hosted by Jane of The Hedge Combers and Karen of Lavender and Lovage. It's been awhile and I'm glad to re-enter this wonderful event.

I am also sharing this post with the following wonderful blog events:

Foodie Friday organised by Helen & gang of Casa Costello and Otilia of Romanian Mum;

Bake of the Week organised by Helen & gang of Casa Costello;

AlphaBakes (March 2015: Letter "S") hosted by Ros of The More than Occasional Baker and Caroline of Caroline Makes on alternate months. S is for Sablé!

And last but not least, I am linking up with monthly link up party, Our Growing Edge (March 2015) hosted by Cynthia of Eat Munch Love. This event aims to connect food bloggers and inspire us to try new things.

Have a good week ahead! Cheers!

Dare to dream.

The Dream Baker


Disclaimer: This is not a paid advertisement for Eugenie Kitchen. I am not related to Eugenie and I have not been asked to mention or promote good comments. All opinions expressed are my own.