I think these are one of my favorites – they are easy and so, so good. I’ve made them plain, lemon, lime, orange – but I haven’t tried adding chocolate yet.
Alright, that settles it. Chocolate it is!
I made the Spice variation. My dad told me they here “hands down” the best cookies I’ve made… Strange, for how simple they are to make, but I didn’t argue! Go figure…. I think any variation on these will be a hit!
Wow! Thats a stellar review! Cant wait to make them. Maybe tomorrow. Im thinking orange since thats what I have in the house right now.
Orange sables are my favorite. Forgot to mention that I rolled my dough logs in some cinnamon sugar mixture that I had used on Snickerdoodles, along with some turbinado (Sugar in the Raw). Actually, they tasted like a “spiced” Snickerdoodle! You’ll love the orange variation Laurie –
oh boy!! i’m excited to make these. the fiancee will actually TRY these. :)
thanks for the variation tips and ideas :D
Just wanted to say that I noticed that this week’s cookie requires egg yolks but next week’s cookie requires the whites- so hang onto those whites everyone!! so convenient!
I realized, if I don’t sign up for the P&Q, I sometimes forget to make the dessert. Sables are the best. Butter, butter, butter, butter.
and, yeah, this one’s just to subscribe-forgot above.
I love cookies…one of my favorite things to make at the holidays! I am excited to try these!! :)
Can’t wait to make these! I’ve never had a sable before. Do they taste like shortbread?
Yes! The very best shortbread! They will melt in your mouth. :-)
I have a question: The recipe calls for 2 egg yolks, and seems to use both of them for the dough. But then there’s an egg yolk when the dough logs are rolled in sugar. Is that a third yolk?
Yeah, it looks like you “paint” the dough log in yolk to act as a glue for the sugar.
That’s confusing in the book, but the version of the recipe that Barbara linked to below specifies two yolks plus another one to brush on the outside.
I heart sables.
Sablés are a lot like shortbread except they have egg yolk.
I made the spice variation – love these. They’re richer and more rounded in flavor than plain shortbread, and smelled like the holidays. Just perfect :)
These became my family’s favorite cookies last Christmas. I have a bakesale and a sporting event this weekend that both had cookie signups, so I’ll be making a triple batch. Maybe I’ll try the flavored variations – thanks for the ideas!
Im so excited to make these. From what Im reading, they are going to be great!
I just noticed that my Harris Teeter has Kerrygold Butter on sale this week. Sounds like this recipe is the perfect excuse to spend a little extra on the butter! Yum!
The lemon sables were fierce! As usual I only made half the recipe but I wish it had been doubled. :) If you love lemons, really go all the way and use the zest from 2.
One quick note on these cookies: 1) Be sure to use a silpat — these cookies are thin and delicate and they can stick to the cookie pan, especially if you don’t get them onto a rack right away.
I made these with orange zest and ground pecans- so delicious!! I did have to reduce my baking time to about 10 minutes though- my first batch was very very dark brown, bordering on black!!
I think I’ll try the spice variation…or lemon…or orange! Dang,they all sound so good!
Also going to use raw sugar and so colored sugar! So fun and festive.
I also think this would be a fun time to use flavored sugars.
just subbing making these tomorrow
Loved these! Now I’d like to try some of the variations.
These are sooooo good. Thanks for choosing this recipe!!!
I did not do so well with these.
I know exactly what I did wrong: I was so worried about overmixing them that I UNDERMIXED. I didn’t really realized it until I was forming the log and found bits of flour still in the dough. It was a little too late by that point, so I soldiered on.
The dough was too crumbly, and even after being in the fridge, the log didn’t adhere, falling apart in places. I got a few decently formed sables off the log, but the rest I had to kind of smush together.
On the other hand, they tasted great and that sandy texture you expect from sables was right on the money. So, I’m thinking that if I mix it right again, it will work out fine.
I’m half unsure if I should post them, because my poor sables are a little embarrassed at how ugly they are. But at least I know how to make them pretty next time. Right?
I loved mine! I made them with brown sugar and subbed some almond meal. I’m also not 100% sure the texture was totally sandy, but I. don’t. care. :-)
I made these cookies last night, and while they tasted great the bottoms and sides were a little too brown (and I only cooked them for 14 minutes). I don’t mind the toasted bottoms, but some of the sugar on the side took on an ugly burnt look. Anyone have any suggestions on how to keep the sugar on the sides from burning? I baked them on parchment paper using an insulated cookie sheet. Would Silpat work better, or a baking stone?
Tuesdays with Dorie 
i can’t… too fat
goal is to maintain weight during holidays
But I love to read about others
I think these are one of my favorites – they are easy and so, so good. I’ve made them plain, lemon, lime, orange – but I haven’t tried adding chocolate yet.
Alright, that settles it. Chocolate it is!
I made the Spice variation. My dad told me they here “hands down” the best cookies I’ve made… Strange, for how simple they are to make, but I didn’t argue! Go figure…. I think any variation on these will be a hit!
Wow! Thats a stellar review! Cant wait to make them. Maybe tomorrow. Im thinking orange since thats what I have in the house right now.
Orange sables are my favorite. Forgot to mention that I rolled my dough logs in some cinnamon sugar mixture that I had used on Snickerdoodles, along with some turbinado (Sugar in the Raw). Actually, they tasted like a “spiced” Snickerdoodle! You’ll love the orange variation Laurie –
oh boy!! i’m excited to make these. the fiancee will actually TRY these. :)
thanks for the variation tips and ideas :D
Just wanted to say that I noticed that this week’s cookie requires egg yolks but next week’s cookie requires the whites- so hang onto those whites everyone!! so convenient!
I realized, if I don’t sign up for the P&Q, I sometimes forget to make the dessert. Sables are the best. Butter, butter, butter, butter.
and, yeah, this one’s just to subscribe-forgot above.
I love cookies…one of my favorite things to make at the holidays! I am excited to try these!! :)
Can’t wait to make these! I’ve never had a sable before. Do they taste like shortbread?
Yes! The very best shortbread! They will melt in your mouth. :-)
I have a question: The recipe calls for 2 egg yolks, and seems to use both of them for the dough. But then there’s an egg yolk when the dough logs are rolled in sugar. Is that a third yolk?
Yeah, it looks like you “paint” the dough log in yolk to act as a glue for the sugar.
That’s confusing in the book, but the version of the recipe that Barbara linked to below specifies two yolks plus another one to brush on the outside.
I heart sables.
Sablés are a lot like shortbread except they have egg yolk.
Here’s a link to the recipe on-line. It doesn’t include the Parmesan variation, though.
http://www.npr.org/templates/story/story.php?storyId=6649570
I made the spice variation – love these. They’re richer and more rounded in flavor than plain shortbread, and smelled like the holidays. Just perfect :)
These became my family’s favorite cookies last Christmas. I have a bakesale and a sporting event this weekend that both had cookie signups, so I’ll be making a triple batch. Maybe I’ll try the flavored variations – thanks for the ideas!
Im so excited to make these. From what Im reading, they are going to be great!
I just noticed that my Harris Teeter has Kerrygold Butter on sale this week. Sounds like this recipe is the perfect excuse to spend a little extra on the butter! Yum!
The lemon sables were fierce! As usual I only made half the recipe but I wish it had been doubled. :) If you love lemons, really go all the way and use the zest from 2.
One quick note on these cookies: 1) Be sure to use a silpat — these cookies are thin and delicate and they can stick to the cookie pan, especially if you don’t get them onto a rack right away.
I made these with orange zest and ground pecans- so delicious!! I did have to reduce my baking time to about 10 minutes though- my first batch was very very dark brown, bordering on black!!
I think I’ll try the spice variation…or lemon…or orange! Dang,they all sound so good!
Also going to use raw sugar and so colored sugar! So fun and festive.
I also think this would be a fun time to use flavored sugars.
just subbing making these tomorrow
Loved these! Now I’d like to try some of the variations.
These are sooooo good. Thanks for choosing this recipe!!!
I did not do so well with these.
I know exactly what I did wrong: I was so worried about overmixing them that I UNDERMIXED. I didn’t really realized it until I was forming the log and found bits of flour still in the dough. It was a little too late by that point, so I soldiered on.
The dough was too crumbly, and even after being in the fridge, the log didn’t adhere, falling apart in places. I got a few decently formed sables off the log, but the rest I had to kind of smush together.
On the other hand, they tasted great and that sandy texture you expect from sables was right on the money. So, I’m thinking that if I mix it right again, it will work out fine.
I’m half unsure if I should post them, because my poor sables are a little embarrassed at how ugly they are. But at least I know how to make them pretty next time. Right?
I loved mine! I made them with brown sugar and subbed some almond meal. I’m also not 100% sure the texture was totally sandy, but I. don’t. care. :-)
I made these cookies last night, and while they tasted great the bottoms and sides were a little too brown (and I only cooked them for 14 minutes). I don’t mind the toasted bottoms, but some of the sugar on the side took on an ugly burnt look. Anyone have any suggestions on how to keep the sugar on the sides from burning? I baked them on parchment paper using an insulated cookie sheet. Would Silpat work better, or a baking stone?
Carol