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Black-and-White Sables

Recipe photo courtesy of Mikkel Vang

Sable cookies are a French classic. This dark-and-white chocolate version from Umber Ahmad of Mah-Ze-Dar bakery is just the right treat to pair with a cup of tea.

Source: Martha Stewart Living, March 2019
Total Time Prep Yield

Ingredients

Directions

Cook's Notes

Cookie dough can be formed into logs and frozen, wrapped tightly in plastic, up to 3 months.

For a cleaner contrast between the white and dark chocolate, shake chopped chocolate through a sieve to remove any small particles before folding into cookie dough.

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Reviews

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5
  • CKL17581483
    15 JUN, 2019
    I have made these twice. The first time, the dough was crumbly and difficult to form into a log. I thought it was strange that the recipe didn't contain an egg. They did bake up well and were delicious so I took another swing at it but this time, I added one egg. The dough was much easier to work with the second time and the cookies baked up perfectly. The texture was slightly different but not in a negative way. These cookies are staying in my baking rotation because they are unlike anything else I have made. They are a striking cookie in that they have a rich taste and look beautiful with the contrasting white chocolate pieces and sugared edges. I received quite a few compliments on them and that is a bonus when you are trying out a new recipe.
    Reply
  • t_mackay
    19 APR, 2019
    I agree, there's something wrong. I followed the recipe as written. The batter was very dry and all broke during slicing. Furthermore, they were bitter. Waste of expensive ingredients.
    Reply
  • carma-az
    13 APR, 2019
    Something is very wrong. I followed directions precisely but ended up with floury mix that would not adhere -- not dough. Is this recipe missing some liquid or egg?
    Reply
  • MS10934412
    24 FEB, 2019
    This would not let me mark all 5 stars. These are wonderful cookies. Easy to prepare. The most difficult think was waiting to cut and bake them! I was surprised there was no real liquid except the vanilla but after chilling they held together pretty well. I had to mend and shape a few but they baked up just fine. Very deep chocolate flavor. Thank you!
    Reply
    • dharam5556
      26 FEB, 2019
      Thanks for sharing this Black-and-White Sables recipe. I try my home so very tasty post by www.healthpedias.com

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