Comments on: punition sandwiches

By: deb

deb — Mon, 16 Nov 2009 20:51:50 +0000

By: sarah

sarah — Mon, 16 Nov 2009 18:17:39 +0000

would this recipe work as a tart crust with a chocolate filling? if so- how long should it be baked?

By: 'Keet

'Keet — Tue, 30 Jun 2009 04:50:57 +0000

I don’t suppose these could be made substituting some cocoa powder for flour? I recently had some seriously delicious chocolate sables and would love to figure out how to make them myself; the texture of these cookies seems perfect.

By: Ruby

Ruby — Mon, 30 Mar 2009 14:54:33 +0000

Good morning Deb,
I was curious if there was a reason you don’t give the yield of each of your recipes? I usually like to know in advance if I will need to double the recipe or half it. With thanks.

By: Liz

Liz — Tue, 10 Mar 2009 01:49:11 +0000

They had a good flavor and texture, but in my opinion, no, you’re just as well off with a simple recipe like this one.

By: deb

deb — Mon, 09 Mar 2009 20:04:20 +0000

I saw that sable recipe and was very curious to try it, just uh, not curious enough to try it yet. Was the flavor worth it?

By: Liz

Liz — Mon, 09 Mar 2009 18:33:24 +0000

I made this recipe the other day and loved it! So much simpler than a previous Cooks Illustrated recipe I had used (it called for pushing boiled eggs through a sieve, ’nuff said)

By: Katie

Katie — Tue, 24 Feb 2009 13:03:40 +0000

Those look really good. I will try to make this someday! Also, I love the photos.

By: Jennifer S

Jennifer S — Fri, 04 Jan 2008 04:48:55 +0000

These cookies look marvelous!! This is the next cookie recipe that I have to bake. I have eaten chocolate sables and want to know how to make the recipe. I love your photos of Paris.

By: deb

deb — Tue, 04 Dec 2007 03:05:55 +0000

Hi Yvonne -- I think it's technically a fluted biscuit cutter. However, there are sets of concentric cookie cutters in tins both fluted and non-fluted available through Amazon.