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Sablé cookies

The new Cook’s Illustrated landed on my doorstep this week and this unusual recipe caught my eye. Sable is French for sand; it is a buttery shortbread cookie which has a delicate sandy texture. Cook’s goes to extremes to attain this sandy quality and ultimately achieves it by using the yolk of a hard boiled egg in place of raw eggs (less liquid = sandier texture). I followed the recipe exactly and I achieved the hard earned texture, but I don’t understand what’s so great about it? In the words of R, “It’s a bug, not a feature.”

 

Cook’s website doesn’t have the recipe up yet, I’ll post it when they do.

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