TWD: Brown Sugar-Almond Sables

I love cookies.  There is a special place in my heart for buttery shortbready cookies.  They are so simple, so versatile, and always so good.

So I was excited about today's TWD selection.  The original recipe is for plain butter sables, but Dorie suggests several variations, including a savory one with Parmesan.  I decided to do a little playing around myself, making brown sugar almond sables by subbing in brown sugar and almond meal.

As is my usual wont, I made a 1/2 recipe.  It took me all of about 15 minutes to toss together.  My dough was kind of wet and creamy, but with the help of my trusty silpat and some Saran Wrap, I got my 9-inch roll of dough in the fridge.

Took it out after a couple days, and it sliced perfectly into 1/2 inch rounds.  I didn't do the extra sugar coating because I don't really care for sugar sprinkles.  Mine got a little extra brown around the edges, but I didn't care.  They are SO YUMMY!  Crispy around the edges, tender in the middle and super buttery (but not oily).  A definite make-again.  These are competing with the spice cookies as my fave TWD assignment so far. 

Want to make some yourself?  Barbara's got the recipe.  Next week:  more cookies!