This week's Tuesdays with Dorie (TWD) recipe was chosen by Barbara of Bungalow Barbara: Sablés. Sablés are shortbread-like French butter cookies known for their sandy texture (in fact, "sablés" means "sand" in French).
This post is going to be short and sweet because I'm still adjusting to life with a newborn... but let me just say that for a cookie that is so simple to make, the outcome is wonderful. I really enjoyed the crumbly, sandy texture of these cookies, as well as the intense butter flavor. It's a shame that this recipe contains two whole sticks of butter (and yields only 2 dozen cookies), otherwise I'd be more inclined to make these more often! These would be great for holiday gift giving, though.
If you would like the recipe, you can find it here on Barbara's blog. She's also got some great tips on shaping the dough into a log and how to help keep the logs from flattening out while chilling. Make sure you check out the TWD Blogroll, to see how everyone else enjoyed these buttery treats.
* Recipes notes:
- The recipe instructions call for 2 egg yolks to be added to the dough and then an additional yolk to coat the logs before sprinkling them with sugar. The third egg yolk is not listed in the ingredients list but rest assured that the dough is supposed to contain two yolks, not just one.
- I decorated my cookies with red decorating sugar but I think turbinado sugar yields a more classic, elegant look.
- The cookies will keep in a tin at room temperature for about 5 days. If you do not sprinkle the sablés with sugar, they can be wrapped airtight and frozen for up to 2 months. Because the sugar will melt in the freezer, the decorated cookies are not suitable for freezing.
- For tips from other TWD bakers, click here.