sablés {bwd}

Once in awhile, you come upon a recipe which you can't wait to make again.  So you do.  The very next day.  This is one of them.

Baking With Dorie's assignment for the week was the Sablé.  What is that you ask?  Sablés are a buttery, crumbly, and tender shortbread cookie.  The translation from french is sandy, which refers to the texture of this refrigerator cookie.  The ingredient list is short: butter, flour, sugar, confectioners' sugar, egg yolks, and salt. The preparation: quick.  The result: fantastic.

I love that you can, as I did, dress them up and deck them out.  (Merry Christmas, by the way!)  Pick the color to suit the occasion.

I also love that Dorie includes many helpful hints in baking them.

The dough should look moist and clumpy (rather than smooth). When squeezed together, it will feel like Play-Doh.

The cookie is baked when the sides are lightly brown and the bottom of the cookie is golden brown.

Because the sugar will melt in the freezer, the decorated cookies are not suitable for freezing. 

The full recipe and helpful tips for this great cookie can be found on Laurie's blog, cookin' up north.  Please be sure to check out the other bakers' results here.