December 16, 2016
You make these cookies with toasted flour to prevent too much gluten from forming. Hard-boiled egg yolks keep the dough light. Toasted Flour Sablés finely crumble and melt with flavour, as perhaps the most tender cookie youèll ever know. A touch of dark chocolate completes their important mission: your complete satisfaction. Bake them today and leave me your comments below.
This post participates in a very special Canadian Cookie Collaboration between the Canadian Food Creatives and the Canadian Christmas Cookie Exchange. A big thanks to our hosts: Laura, who can be found at Bluenose Baker along with Kacey from The Cookie Writer, and Evelyne from CulturEatz. See other talented Canadian bloggers below who contributed their sweet holiday cookie recipes. Also, many thanks to Claire Saffitz of Bon Appetit for this inspired recipe. See her original recipe here.
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