Place the butter, salt and icing sugar (powdered sugar) into a large bowl.

Cream the ingredients together until the mixture is light and fluffy. If you are using an electric stand mixer, use the flat-paddle attachment.

Add the egg yolks.

Beat to combine well.

Weigh the mixture in a clean bowl.

Divide the mixture by 4 into separate small bowls.

Measure the additional ingredients for the different cookie flavours into separate small bowls.

Place one portion of the Sablé Cookie Base into the mixing bowl.

Add the additional ingredients for one of the cookie flavours (e.g. all of the ingredients to make Vanilla Sablé).

Beat the mixture together until the dry ingredients are mixed into the Sablé Cookie Base. The mixture should resemble wet sand.

Add just enough water to bring the mixture together into a soft dough.

Remove the mixture to the kitchen bench.

Knead the dough lightly so that all of the ingredients are well-combined and there are no air-pockets in the dough.

Shape the dough into a small log, about 3-4 cm in width. In these accompanying photos, I have made 4 cm wide cookies, so the logs are about 13 cm in length.

Wrap the log of dough in some plastic wrap.

Place the dough in the fridge for 1-2 hours to firm up.

Repeat the above steps to make the other cookie flavours. Use a clean mixing bowl and utensils for each flavour.

Once the cookie dough log has firmed up, unwrap it and transfer it to a cutting board.

Pour the sugar onto a tray which is large enough to fit the cookie dough log lengthwise.

Wet a large sheet of kitchen paper with cold water.

Roll the cookie dough log on the wet kitchen paper to moisten the outside of the log.

Then roll the cookie dough log in the sugar. Ensure that it is generously and evenly coated in the sugar.

If you want even-sized cookies, use a ruler to mark the width of each cookie (about 1 cm thick). Otherwise, you can eye-ball it and cut as you please.

Use a sharp knife to slice the cookie dough.

Place a sheet of baking paper on a large baking tray.

Arrange the cookie slices on the baking tray. The cookies do not spread very much upon baking, but space them apart to allow them to bake evenly.

Preheat the oven to 180°C/356°F (without fan).

Preheat a metal tray on the middle shelf in the oven.

Place the tray of cookies on the preheated metal tray.

Bake the cookies for 15-18 minutes, or until the cookies are lightly golden. 

Remove the tray from the oven.

Leave the cookies on the hot tray for about 5-10 minutes to firm up.

Remove the cookies to a wire rack to cool completely.