Instructions

1. Remove butter from refrigerator 30 minutes before starting to allow it to soften completely at room temperature.
2. In a large mixing bowl, cream the softened butter and powdered sugar together until light and fluffy, using an electric mixer or whisk. Mix for approximately 3-4 minutes until the mixture becomes pale and smooth.
3. Add the egg yolk and vanilla extract to the butter mixture. Beat until fully incorporated and the mixture is uniform in color and texture.
4. Sift together the all-purpose flour and salt in a separate bowl to remove any lumps and ensure even distribution.
5. Gradually add the flour mixture to the butter mixture, folding gently with a spatula or mixing on low speed until just combined. Avoid overmixing to prevent tough cookies.
6. Shape the dough into a smooth ball, flatten into a disk, wrap in plastic wrap, and refrigerate for 30 minutes to firm up the butter and make the dough easier to handle.
7. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
8. Roll out the chilled dough on a lightly floured surface to approximately 1/4 inch thickness. Use a round cookie cutter or knife to cut desired shapes.
9. Carefully transfer the cut cookies to the prepared baking sheets, spacing them about 1 inch apart.
10. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden but the centers remain pale.
11. Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
12. Once cooled, arrange fresh summer berries on top of each sable just before serving. Optionally, dust with additional powdered sugar for presentation.
13. Serve immediately or store in an airtight container at room temperature for up to 3 days. Add fresh berries only when ready to serve to maintain their freshness.