My newest sablé flavor of choice is vanilla.
I used my favorite sablé recipe as a starting off point (still Amanda Hesser's lemon sables). I cut out the lemon, and instead added vanilla bean and Nielsen-Massey vanilla extract. The leftover vanilla pod I stuck in about a cup of sugar. The resulting vanilla sugar coated the outside of the sablés for an extra punch of vanilla.
They have the same delightful sandy texture of the lemon, and the sweet intrigue of pure vanilla. All around an excellent cookie.
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