Comments on: punition sandwiches

By: Anne

Anne — Tue, 29 Nov 2011 10:39:57 +0000

Hello Deb, any chance you can give a recipe for the chocolate ganache in the middle? that would be much appreciated.

By: LINDA FOSTER

LINDA FOSTER — Sat, 19 Nov 2011 00:54:05 +0000

Love what I have seen and read. New to this site. My daughter told me about. She know’es how I love reading cooking books. i find the story beautiful.

By: deb

deb — Mon, 17 Oct 2011 00:18:26 +0000

Hi Julie — No reason not to. Generally, the dough is easier to flatten after it has rested a little, and of course is cold, but any way you get there should work. Just make sure it chills before you cut the circles or it will drive you batty.

By: Julie

Julie — Sun, 16 Oct 2011 22:24:17 +0000

Hi Deb,
Thank you for all you do. I just put together the dough for this. I rolled the divided dough into balls and placed them on plastic wrap for refrigeration, when it occurred to me: I can hand press these out on and between the wrap. So I pressed them into a disk about 1/3-1/2 inch thick. Then I put the wrap over the top and smoothed, smoothed, smoothed from center outward until they were pressed to about 1/4″ thick. I put the flat dough on a plate then into the fridge. I plan to use a cookie cutter when I get them out and skip the rolling process. This should keep them nice and cold when they go into the oven. Do you see any problems with this?
Thanks!

By: deb

deb — Wed, 21 Sep 2011 23:50:00 +0000

I don’t, sorry.

By: Momo Lambkin

Momo Lambkin — Wed, 21 Sep 2011 19:59:06 +0000

Hi Deb,
Do you by chance remember how many sablés this recipe makes?
Thanks!

By: Erin

Erin — Mon, 19 Sep 2011 00:56:06 +0000

Just made these cookies with half flour and half ground almonds (plus a pinch of salt). YUM!!

By: aline

aline — Sun, 10 Apr 2011 01:23:44 +0000

Made these yesterday, with kosher margarine instead of butter…no “sandy” texture but still very yummy :)

By: deb

deb — Mon, 28 Feb 2011 14:56:35 +0000

The gluten plays a part in getting the classic texture. Glad you enjoyed them either way.

By: Joana

Joana — Sun, 27 Feb 2011 20:42:40 +0000

So I’ve been trying out the AP gluten-free mix from glutenfreegirl on some of your recipes, and I am sorry to report that it didn’t deliver on this cookie. The “quintessential sandy texture” was sadly missing. However, it was still very yummy in a different way, and we had good fun cutting them out.