Saturday, November 26, 2011

Almond Sablés

One-third of a batch (or 1 1/4 cups) freshly made Almond Cookie Dough
1 1/2 tbs. granulated sugar
1/4 cup turbinado (or granulated sugar) - (I used a mixture of sprinkling and granulated sugar) (I have no idea what turbinado sugar is but I will google it later)

Sprinkle the 1 1/2 tbs. granulated sugar onto the dough and work it in with your clean hands until it's evenly dispersed

On a lightly floured surface, shape the dough into a log about 6 inches long and 1 3/4 inches in diameter.

Wrap the log in waxed paper or foil

Refrigerate for at least 2 hours, but preferably overnight (again, I chose the 2 hour route)

Preheat oven to 350F degrees.  Position a rack in the center of the oven.  Put the 1/4 cup sugar on a flat surface such as a tray or clean counter top.  Roll the log of dough in the sugar, pressing so the sugar adheres.  Cut the log into 1/4-inch slices and arrange them at least 1 inch apart on an ungreased cookies sheet.  Let the cookies sit at room temperature while the oven heats.  Bake until the edges are golden brown, 12 to 15 minutes, rotating the pan front to back about halfway through baking.  Let the cookies sit on the sheet for a minute or two before transferring them to a rack with a metal spatula.  Let cool before storing airtight.

These were so easy to make, once the dough is made.  Roll in sugar, slice and bake.  These reminded me so much of Lorna Doone shortbread cookies, except they're homemade :)  Well this ends my feature of the Three in One Cookie Dough Recipe.  I'm thrilled that I'll have a variety of cookies to put out for our Christmas party next weekend.  It's so much easier when you have a cookie dough recipe that will make a variety.  Have a great weekend!

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