Sunday, December 17, 2006
I made the traditional french sable recipe from Dorie Greenspan's new book, Baking From My Home to Yours, but at lemon zest. They are a yummy, buttery, shortbread cookie. I like them because they aren't too sweet, the sugar on the outside edge add enough sweet but do not over power the richness of the cookie. They were easy to make and I will definately do it again. They remind me of those danish butter cookies you get in tins around Christmas, the ones with pretzel shaped cookies dipped in clear decorater's sugar, yum yum.