My husband got down on one knee and asked me to marry him under the Eiffel Tower in December 2004. Or, rather, he proposed and I might have been too excited with plans for us to actually say yes, but he got the idea and we called our families with the good news. Engagement and the ensuing swoon is a great way to fall in love with Paris, and oh, that we did. In the year that followed, we spoke with near-obsession about French food, culture, wine, mood and approach to diet. For two Jewish kids from New Jersey suburbs, we are capable of a surprising amount of Francophilism.
Hitched and happily-evered, we finally had a chance to return to Paris in March of this year, for an all-the-vacation-we-could-squeeze-in four-day weekend. This time we came not armed with bling and life-altering inquiries, but a detailed list of unequivocal recommendations (“When you go to Berthillon, and you must go to the original on Ile Saint-Louis, you must order the marron glace ice cream because they only make it a few months a year and it is the best.”), some from friends and others culled from French food blogs. High on the list was the Poilane Bakery, an in particular, their sable cookies [Punitions®], an understandable addiction of Clotilde.
These sables are a simultaneously crisp but sandy, buttery, mildly sweet, golden-edged cookie and about as far as you can get from the “punishment” they translate to. Apparently, grandmothers used to give them to their grandchildren for their gouter (after-school snack), luring them in by teasing, “come and get your punishment!” They taste fantastic; four ingredients you’ve been combining in endless recipes, but obviously all wrong because they’ve never tasted this good together. Can a butter cookie alone make a trip worthwhile? Do I even have to tell you what I think?
I tracked down a book with the “original” recipe a few months ago, but didn’t find the perfect excuse to bake them until a housewarming party a few weeks ago. I shouldn’t have waited so long: they were ridiculously easy to make and roll out; aside from some time chilling in the refrigerator, some of the easiest cookies I’ve made. Inspired by Jenjen’s killer photography, I filled them with some bittersweet ganache. They don’t need it, but as an American I feel it is my duty to never know when to leave a recipe well enough alone. I can assure you, nobody complained.
Adapted from Boulangerie Poilâne, via Paris Sweets by Dorie Greenspan
1 1/4 sticks (5 oz; 140 g) unsalted butter, at room temperature [I used salted, just my preference, and fodder for a whole other post.]
Slightly rounded 1/2 cup (125 g) sugar
1 large egg, at room temperature
2 cups (280 g) all-purpose flour
1. Put the butter in the work bowl of a food processor* fitted with the metal blade and process, scraping down the sides of the bowl as needed, until the butter is smooth. Add the sugar and process and scrape until thoroughly blended into the butter. Add the egg and continue to process, scraping the bowl as needed, until the mixture is smooth and satiny. Add the flour all at once, then pulse 10 to 15 times, until the dough forms clumps and curds and looks like streusel.
2. Turn the dough out onto a work surface and gather it into a ball. Divide the ball in half, shape each half into a disk, and wrap the disks in plastic. If you have the time, chill the disks until they are firm, about 4 hours. If you’re in a hurry, you can roll the dough out immediately; it will be a little stickier, but fine. (The dough can be wrapped airtight and refrigerated for up to 4 days or frozen for up to 1 month.)
3. Position the racks to divide the oven into thirds and preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.
4. Working with one disk at a time, roll the dough out on a lightly floured surface until it is between 1/8 and 1/4 inch (4 and 7 mm) thick. Using a 1 1/2-inch (4-cm) round cookie cutter, cut out as many cookies as you can and place them on the lined sheets, leaving about 1 inch (2.5 cm) space between them. (You can gather the scraps into a disk and chill them, then roll, cut, and bake them later.)
5. Bake the cookies for 8 to 10 minutes, or until they are set but pale. (If some of the cookies are thinner than the others, the thin ones may brown around the edges. M. Poilâne would approve. He’d tell you the spots of color here and there show they are made by hand.) Transfer the cookies to cooling racks to cool to room temperature.
Do ahead: The cookies can be kept in a tin at room temperature for about 5 days or wrapped airtight and frozen for up to 1 month.
* Though they were originally made by hand, Greenspan encourages the food processor, because it works so quickly, you can get that “quintessential sandy texture that is the hallmark of these plain cookies.” And yes, I just love the way she says that.
105 comments on punition sandwiches
where is this recipe?? Is it like the french cookie Le Petit Ecolier?? You could put Nutella in the middle or on top.
Hey, we got engaged in Paris too! He got down on one knee when we were walking along the Seine:
Those look delicious… and so pretty! I’m anxiously awaiting the recipe. Oh, and I agree with Elle – Nutella would be awesome.
Oooh, another butter cookie recipe for me to try! They look perfectly adorable, and very tasty to boot! :)
i don’t bake, so will some kind soul here in NYC make these for me? (just kidding… kinda…)
You have captured so magnificently the simple beauty of visual repitition. It is waht stills and silences me in the kitchen. Like snowflake watching/eating.
Those are some beautiful photos! When I lived in Paris, I’d go to Poilane to buy bread and sneak a few nibbles from the basket of punitions set out by the cash register… delicious in so many ways.
wow you have certainly outdone yourself with these cookies. They look marvellous. I will be trying this recipe out, as I have a thing for butter cookies. I have to give every recipe I come across a go. This no doubt will be great.
BTW your photos of Paris are just spectacular, especially the ones of the Eiffel Tower lit up.
Made them. Loved them. Want to eat 100 of them.
These cookies look so beautiful! Where do you find cookie cutters like these? :)
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.
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.
Those look really good. I will try to make this someday! Also, I love the photos.
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)
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?
may I say this? Absolutely. Boiled yolk (plus maybe icing sugar instead of caster) will give an unparalleled silky sandiness to your cookies. In Italy we have quite a lot of cookie recipes calling for boiled egg yolk, such as the Ovis Molis or the Margheritine (Little Daisies) from Stresa, and I suggest to have a try.
(incidentally, the boiled yolk+icing sugar dough works wonderfully for spritz cookies ;)
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.
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.
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.
would this recipe work as a tart crust with a chocolate filling? if so- how long should it be baked?
You should try my tart crust recipe.
thank you for this recipe! so simple, and so delicious. so tempting to just eat them a few minutes after they came out of the oven, but pretty adorable as little orange marmalade sandwiches. ;)
These look great. I need some new cookie sheets and wondering if you have recommendations? Do you have non-stick cookie sheets or just regular ones? I don’t know if you recommend specific products, but just asking for some suggestions. My cookies never seem to come out right and wondering if different pans may help a bit. Thanks, Kelly
Hi Kelly — I do not have a preference; I mostly bake cookies on a sheet of parchment paper.
oh, thanks for responding! You know, I did a “surprise me” and then forgot and thought this was just from a few days ago. So, I kept on reading it thinking you had taken your little one to Paris…ah, so now I see…but taking your little one to Paris does sound nice, too, no?
Thanks again. Off to buy some cookie sheets and reserve them in my house for just cookies or baking and parchment paper.
I love the simplicity of these, but I’ve been craving an orange-butter cookie, half dipped in chocolate. So, I wonder if the dough would hold up as well for rolling/cutting if a little orange zest were added. Hmmmmm.
What a beautiful site. I landed here after watching a segment on Sunday Morning this morning. I made them like the French chef did – using one hand. I also used regular baking sheets, which worked fine. The cookies are, indeed, quite good. Not too sweet, but sweet enough to leave a smile on your face. Thanks for posting the recipe.
A friend of mine forwarded me the link to your website, to the Punishment Sandwiches.
I was most impressed by your article, the pictures and the length you went to to recreate your Parisian experience.
However, I wanted to point out that Punitions® is a registered trademark. Do you think you could add the ® where you use the term?
Apollonia — I had no idea, my apologies. I will add the trademark in.
These were my “delicious disaster;” everything I did with them turned out terribly, but they tasted great. First of all, my processor didn’t churn up the batter the way I wanted and it ended up being totally smooth and liquidy instead of streusel-y; secondly, I was rushing them a bit but still wanted to chill them, so I threw the dough in the freezer for two hours, resulting in dough so hard I couldn’t roll it, and thus had to turn them into oddly-shaped slice-and-bake cookies; and finally, the second ball of dough that I left out on the counter for it to warm up a bit ended up being impossible to roll out without it tearing, so I just rolled the scraps into balls and flattened them out on my cookie sheet. They were still delicious, and I’d definitely make them again, only I’d try chilling the dough in the fridge instead of the freezer.
I imagine these would be the perfect tiny canvas to make decorated Christmas cookies not many months from now. Also, Shannon asked and I will too, how do you think these would hold up to the addition of some orange zest? I think I’ll have to try it and see. I’ve got orange zest on the brain lately.
Love getting to hear a little of your back story, or rather, Jacob’s back story. :) I’m sure he will delight in hearing all about mom & dad’s first Paris vacation as he chomps into his French butter cookies!
Best to you always from Orlando——*
This recipe also works perfectly in a kitchen aid stand mixer with metal paddle blade. To save some time I divided the dough into half and shaped each half into a roll using plastic gloves and glad wrap to shape the roll . Then, wrapped the roll inside same sheet of glad wrap. Chilled dough for one hour and was able to cut roll into circles using small serrated knife sprayed with pam for baking spray.
each roll made 23-24 cookies.
Thank you for the recipe
Thank you for your wonderful site. I realize this post is over 4 years old, but I have been all over your site and haven’t seen a post on why you prefer to use salted butter rather than unsalted, which you mention here. I’m not sure if that is just in this recipe or in general, but I would love to hear your thoughts on this topic!
I have been learning how to cook slowly but surely (for the past, oh, 10 years or so – lots to learn!) from Martha magazines and now the web, and your posts have really been invaluable. Love your tips. Your post on kosher salt changed my life.
Thanks so much – Erin
Hi Erin — You’re so right. These days, I’m back to unsalted butter but it’s mostly for recipe-writing and recipe-testing purposes. Salted butter keeps a little longer but each brand has a slightly different salt level, so if you’re, say, writing a cake recipe for others to use it’s hard to say how much they’ll need unless you start with the blank canvas of unsalted butter. But for my own baking, I’ll use salted butter any old time.
Here is a link to the video where you can watch him make the cookies by hand: http://doriegreenspan.com/2010/03/cbs-video.html
I love your photo of the Eiffel Tower, it’s beautiful. I will give the sandwiches a try one day as they look tasty.
They look so delicious! I’ll have to make them this Christmas. How many cookies does the recipe yield?
Just me these with my 3 yo in all kind of shapes. Need I say more?
these look fantastic :) do you have any idea how much ganache you made for the sandwiches? was it the amount in the recipe you linked to?
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.
The gluten plays a part in getting the classic texture. Glad you enjoyed them either way.
Made these yesterday, with kosher margarine instead of butter…no “sandy” texture but still very yummy :)
Just made these cookies with half flour and half ground almonds (plus a pinch of salt). YUM!!
Do you by chance remember how many sablés this recipe makes?
I don’t, sorry.
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?
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.
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.
Hello Deb, any chance you can give a recipe for the chocolate ganache in the middle? that would be much appreciated.
We made heart shaped cookies to share at school, with a little powdered sugar icing for decorating. They are delicious, easy and lovely! We had extra-large eggs so I added an extra T of butter and a couple extra T of flour, used about 2/3 cup of sugar. We didn’t fill them but we have part of the dough still in the fridge, we’ll make some ganache this weekend and bake more to fill.
Made these by hand last night. Because I was in a rush, I didn’t roll out the dough, but instead shaped it into logs and cut slices with a chilled knife. Not quite as pretty as the scalloped edges on yours, but still delicious!
I’ve been eating the ganache-filled ones all afternoon, but there are quite a few left that I didn’t have filling for. I’m thinking of trying them with jam or nutella (or…maybe more ganache…)
from the recepy: if 1/2 a cup equals 125g, 2 cups cannot be 280 g…
vbr, sugar is heavier per cup than flour is. (It’s helpful to have the weight measurement, since some ingredients are harder to measure accurately by volume–you know how flour can be more fluffed up or more packed down, so that there might be less flour, or more, in one level cupful than in another.)
thanks for the recipe!i live in pari. i made them for my husband’s family(who are french) and they had difficulties to believe that i didn’t buy them from Poilane :)
Planning on baking these tomorrow. I’m just a bit apprehensive because my kitchen is ridiculously hot (I live in a tropical country) and working with cookies has been more than I could ask for. The dough gets soft 5 minutes after I take it out of the fridge. I hope these hold the shape in time for the oven. Will keep you posted. Congratulations on your LOVELY site and thank you so much for sharing those treasures with us :)
Would the cookies still bake ok if I punch out a star-shaped ‘window’ in half of them to let the chocolate show through? Trying to Christmassy this up.
Thanks so much! Looking forward to trying this recipe 8)
Ally — I think so. As the edges hold their shape well, so should an inner cut.
I’ve made them, and my husband and I keep dipping our hands in the cookie jar. They reminded us of this cookie that we have been enjoying as well: http://food52.com/recipes/23857-polenta-cookies
So looking forward to making these cookies! Do you have a great ganache recipe? Thank you!
Hi Deb, after the raving success of your pecan sandies, I thought I’d try these as well. I was wondering: why not add vanilla? I love vanilla. What kind of flavor do the cookies have plain? And what chocolate/cream proportions do you use for your ganache?
Sara — There’s no reason not to use vanilla if you like the flavor here, but it wasn’t in the original recipe, and that’s what I wanted to recreate. Vanilla extract is used in French baking, but not nearly as much as it is here (where it’s the blanket flavor in almost every baked good). Regardless, I’m sure it would be delicious here.
Hello. Are these cookies sturdy enough to ship? Or do they crumble too easily? I am looking for jam sandwich cookies for Valentines Day care packages and these sound great. Thank you
Sasha — They definitely should be, especially if you bake them a hair darker than I did. (At the store, they’re always a good toasty color.)
Deb, instead of using a sugar cookie recipe, can I use this recipe and decorate with royal icing or modeling chocolate? Would it work?
Jen — I don’t see why not. Sables like this are a little more toasted and snappier than decorator sugar cookies, but maybe this is a good thing?
Thanks Deb! I will give this a try! :)
These are perfect as is, absolutely delicious. They are a wonderful reminder of the day we got “lost” in Paris and wandered across a bridge to Isle St. Louise. But…I can’t help to wonder if you have a suggestion to turn these into a chocolate version? They are very similar in texture and delicate sweetness to an AMAZING cookie I had at a gelato place in Philadelphia last week. Theirs was a thin double chocolate shortbread with sea salt on top.
Reenie — Yes, you might like these Intensely Chocolate Sables. :)
Thanks for sharing this wonderful recipe. They taste heavenly good, buttery and not too sweet. I would use this recipe over and over again!
Have you ever tried substituting any of the Gluten Free all purpose flours? I was recently diagnosed with a wheat intolerance and its killing me! I want cookies! Thanks :)
Here’s an older comment about a gluten-free flour and this recipe. I did buy some Cup4Cup recently with hopes to experiment a little, but haven’t yet with cookies.
Debbie,you just talked me in the back some cookies on a cold and windy day in Arizona.
Sorry ,my message got a little crazy.It must have been the excitement of looking forward to baking those cute cookies.But I know you all feel the same.
Thank you so much for finally including metric measurements! Maybe your new president won’t thank you as America won’t be as great again but I thank you for considering those of us who live in metricated countries, love your recipes and don’t have to scramble to translate the measurements! I intend making these for my book club tea next week.
I made these yesterday, and found them disappointingly tough.
I thought it might be because I made them in the food processor, as opposed to my preferred method of using a hand mixer.
I was bothered by the results, then realized it was the flour amounts. One cup of apf is generally 128 grams, so two cups should be 256, approximately, give or take a bit, not 280 grams.
I made another batch this afternoon, using 260 grams to compensate for xlarge egg, and they were much more what I was expecting. Beautiful!
Some I sandwiched with raspberry jam, some with Nutella, and all topped with a simple icing sugar and water icing. All that’s needed is a nice cuppa, it’s just after 4:00 pm here!
Thanks for this. I made a half batch of them too, yesterday, and didn’t get that “quintessentially sandy texture”. Will keep that in mind!
I made these in my food processor as per your new tips/tricks (1.26.17) on making cookies! Quick question – I always thought that a cup of flour weighed 120g (King Arthur website) – but Dorie’s recipe calls for 2 cups or 280grams of AP flour. That’s a big difference (40g = 1/3c)! – Which measurement do you feel you get the best results with? Any reason why her weights would be different? My cookies didn’t turn out as sandy as I’d have imagined, and I wonder if it’s becuase I used 280g flour. Thank you! I love all that you do!!
Should have scrolled all the way thru the comments. :( Will try again with less flour!
So do you recommend 260 g flour? Making these as the favors for my wedding so I want to get the recipe just right :)
I would not use 280 grams, notwithstanding Dorie’s instructions, my cookies were too heavy and tough. I must have had a brain cramp not to notice the difference in weights.
I’m no expert, but 250-256 grams is what I use for 2 cups flour. It’s always given me great results, both for cookies and flaky pastry dough.
I know this is an old post and I’m not sure if anyone will find this comment useful, but, just in case…
I turned the punitions into drop cookies (a tad less flour than the recipe suggested, roughly 260g) by cooling the (unrolled) dough for 20 minutes, shaping them into balls (I got 34), rolling them in sugar and flattening to about 5mm thickness before baking for 15 minutes. And they’ve come out amazing.
So there. If someone’s wondering if you can skip the rolling and cutting for a more rustic approach, they work wonderfully.
I made these the other day and had trouble with texture. They didn’t have a nice sandy crisp texture… They were a little soft and slightly chewy. My oven temp is correct and I cooked them a little longer than the recipe stated. I weigh out my ingredients, and I don’t think I made a mistake, but who knows! Any ideas on what I did wrong here? Thanks! :)
Deb, love your recipes but could you please… please… mark your recipes on how much one recipe makes or how many it serves!! NONE of your recipes have serving size information and it is really frustrating to try to plan a menu and shop for it without knowing this… thanks!!
Has anyone tried these with a lemon icing or glaze? Would that be good? Not as a sandwich, just as singles.
I have just made these (baking off the rest of the dough as we speak), with the weight measurements exactly as in the recipe and in the food processor, and the cookies turned out excellent. I couldn’t leave the recipe alone just as it is, so since I had a yuzu fruit lying around, I added yuzu zest to the dough – absolutely wonderful.
My condolences to you on your loss of not only a father but a good buddy from your accounts. You are fortunate to have had him and all those good memories.
I had a hard time rolling and cutting these- I had seconds from taking the rolled out dough from the fridge before it was impossible to get the cut shapes out or the scrap dough pulled away.
While that was frustrating, the cookies themselves turned out really tasty. I added lemon zest to the dough as someone else suggested. The texture was sandy and lovely and I cooked them a bit longer than suggested until they were just golden brown around the edges.
i made these last christmas. they were lovely. my son loved them and wanted more. i put raspberry and strawberry jams between them. but i would like to try the ganache. deb, can you link to the recipe for that please?
These were so good and flavourful! I added a 1/4 heaping tsp of salt to my unsalted butter, 1 tsp vanilla, and baked closer to the top of the oven to encourage browning on the top of the cookies. I also used 250g of flour as other commenters did.
I also baked these according to Deb’s recent “easier way to make cookies” post – didn’t soften my butter, just chopped it up and mashed it around with my hand mixer. Because of this, I did see some pie crust-esque flakes in my cookies, but that was fine with me.
Would you decorate these cookies with frosting? I’m looking for a recipe that you can cutout cookie dough and then decorate with frosting/ icing. What recipe would you use for icing? Thanks!
I’m not sure. These are more simple than sugar cookies that are usually iced. For icing, I just use egg whites and powdered sugar mixed until I get the right consistency. If you don’t want to use raw egg whites, use meringue or egg white powder instead.
i used microwaved canned frosting for the icing, and let my kids go crazy with sprinkles. Its a very sweet cookie already. I think next time I will go easy on the sugar in the dough, and add a little lemon zest.
I love this recipe so much that I use it time and time again, with and without a simple Egg white royal icing. They’re a hit every time! My daughter and I like to make these for her teachers; the occasion dictates the cookie cutter theme. I especially like using this recipe instead of any other sugar cookie recipe because they keep their shape beautifully and don’t puff up if you freeze them before putting them in the oven. For all these reasons and more, I often keep a sheet of this dough in the freezer. Thanks, Deb!
Could these be made as a drop cookie with M&Ms in them?
I’m sorry to say I didn’t love these. I found them to be bland and not very “buttery.” As some other commenters mentioned, they would probably be better with lemon or orange zest, or maybe just some vanilla extract. On the other hand, I think these would be a good base for sandwich cookie (or a frosted cookie) with a strong flavor in the filling. And they would probably be very adaptable to having some spices or other flavor added in . . . now that I’m typing this, I think I will try them again with some variations. The recipe was very easy to make and roll out and cut, so they have that going for them. I have a jar of “pumpkin pie spice” that I haven’t found a use for – maybe that will go in the next batch.
I’m so excited to make these cookies! These look like a cookie my grandmother used to make that I have desperately trying to recreate for 30 years.
I do have a question about the cookie cutter shape: how important is it to use 1 1/2-inch (4-cm)? I have some holiday shapes, but nothing of that exact sizing. Any suggestions? Thank you so much, I am so excited to try these!
Use any size you have. That size is the size they use for the cookies at Poilane.
i made these last christmas and put jam in the middle. of all the christmas cookies i made, these were my 15 year old’s favorite…he loved them! i want to make them again. will you please share the recipe for the bittersweet ganache filling? i’m pretty sure I will like that.
Can you add toasted chopped nuts to this recipe?
I’ve never made this particular recipe, but I’m quite sure you can put everything in the food processor at once. No creaming, scraping, or adding ingredients in increments is necessary. I make shortbread that way all the time. Put the dry ingredients in first and then the butter. Lastly, beat the egg with a fork and add it through the tube while the processor is running. Continue to process until everything is well blended and a smooth dough has formed. I would also either add a pinch of salt or use salted butter. Baked goods without a little salt tend to taste flat, even if they are classically French.
I made a batch of punitions yesterday as singles rather than sandwiches, and wasn’t impressed at all. They taste floury even though I cut slices from a log rather than rolling the dough out on a floured board. The texture is tough rather than sandy. I’m sorry to have to say this, but this Greenspan adaptation is an inferior knockoff of the Poilane original. In my opinion, it isn’t worth bothering with.
I just made these and they came out great! The disks were pretty hard when I took them out of the fridge and took me a while to roll them, so once I rolled them and cut with cookie cutter I put them back in the freezer for 15 minutes and then straight to the oven. They have the sandy texture that is described in the recipe.
Made these, as written, and they are baking now. Using a 1 3/4 inch diameter cookie cutter I was able to get 40 1/4 inch thick cookies. Directions were, as are all SK recipes, easy to follow and very well written, dough was tasty- can’t wait to taste one or two (quality control LOL). Thank you!
These cookies look delicious. We were in Paris three years ago, and I did not try the sable. Heading back next May, so I will be sure to look for them. Thanks for the tip!
I’m really bummed that this post isn’t called punitive sandwiches. Other than that, I’m thrilled to find this recipe and will be using it for a cookie decorating party for my kids and some friends.