The day you decide to make sables, wake up early, get out all the best ingredients in your kitchen, COCOA, chocolate, vanilla, butter, sugar, MIX, roll AND WAIT.
I usually make the beautiful sable during the holidays, but the crazy group, at French Fridays with Dorie, picked Cocoa Sables for the recipe last Friday. I wasn't going to make these sables until Easter, but why not have sables year round? My husband said, "Those would be good with coffee". Good point! I made two rolls of sables, one smaller than the other. This way I can cut the smaller ones any time, bake 15 minutes, and Viola...the beautiful cocoa sables and French press coffee: Priceless!
I did a little experimenting with different sugars, but cocoa sables really don't need anything,
they're perfect plain.
For the recipe, check out Dorie Greenspan's Around My French Table, I love this cookbook!!!
Love your colored sugar! Great post!
ReplyDeleteCookies are good anytime. I love that sugar too, so very decorative.
ReplyDeleteI missed the sables but definitely plan on getting to them! Yours look gorgeous, especially on the wonderful plates with colored sugar crystals!
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