|Strange ingredients make for lovely Sablés|
After being absent for two fridays, I’m back! I picked a great week to return. This weeks pick was for Pierre Hermé’s Olive Sablés. I must admit, I was totally intrigued by this cookie. Who puts olives in cookies? Well, the French, of course!!! To be honest, since I’ve been participating with French Fridays, strange ingredients don’t surprise me anymore! These sablés consist of a hard cooked egg yolk, butter, olive oil, potato starch, flour and powdered sugar. Oh, and chopped black, oil cured olives! Olives in cookies? Well, yes!! I’ve come to trust Dorie on these issues.
These were an easy cookie to put together. Grate the egg yolk onto waxed paper. Then sift the flour with the potato starch (something new to add to my pantry), set aside. Next, beat the butter till soft and creamy. Beat in the olive oil and egg yolk. Blend in the confectionary sugar and flour mixture and stir in the chopped olives. Shape the dough into logs, and refrigerate for several hours or overnight. When it’s time to bake, set your oven to 325°, slice and bake your sablés.
|I would make these again, using the olives. So good! I would also think of other additions…such as chocolate chips.|
Dorie suggests serving these lovely little sablés with wine or Champaign, perfect for cocktails. I had mine with tea and they were great! These were a hit in my house. Even Mikey loved them, oh I meant Bill! Happy Friday everyone!
|Loved this olive oil…imparted a delightful lime flavor|
|Baked…the aroma was wonderful|
|These were surprisingly delicious…a real treat|
While I’m here…I’m posting a photo of my Lemon Steamed Spinach (last weeks pick). This was a very easy way to serve spinach! It was delicious and I would definitely make it again.
The recipes for both of these dishes can be found in Dorie Greenspans cookbook “Around My French Table”. You can find the recipe for Pierre Hermé’s Olive Sablés here. To see what the other Doristas are doing check it out here.