08 December 2009
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!