Yield: about 2 dozen
Chocolate-Hazelnut Sables: Follow the recipe for Vanilla Sables, using 1 3/4 cups flour and 1/3 cup unsweetened Dutch-processed cocoa powder instead of 2 cups flour. Fold 1 cup whole skinned toasted hazelnuts into the dough. Chill, slice, and bake for 12 to 15 minutes, or until the cookies are firm and have a dull rather than shiny appearance.
Dried Apricot and Candied-Almond Sables: Follow the recipe for Vanilla Sables, but use only 1/2 cup superfine sugar. Gently knead 1/2 cup crushed praline and 1 cup diced dried apricots into the dough before chilling, slicing, and baking.
Pistachio-Orange Sables: Follow the recipe for Vanilla Sables, adding the grated zest of 2 oranges with the egg and substituting 1 tablespoon Grand Marnier and 1 teaspoon pure orange extract for the vanilla extract. Fold 1 cup skinned toasted pistachios into the dough before chilling, slicing, and baking.
Posted by kdipaolo at Recipe Goldmine 6/11/01 2:44:01 pm.
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