Okay, you got me. I’m pulling a fast one for this week’s French Fridays with Dorie. Earlier this month, I made Dorie’s bonne idee classic sable recipe without realizing that her cocoa sables were a possible assignment for this month. I made two logs of classic sable dough, halved one log, and decorated the slices with green and yellow sugar. I froze the other log and decided to use it this week because there was no way I was going to make another two logs of cocoa sables. I used regular white sugar to coat these cookies, and they ended up quite buttery and
Going forward, I’m re-channeling my energy towards next week’s assignment: crab & grapefruit salad. This one will be a stretch for me because although I absolutely love crab, I cannot stand grapefruit. It’s almost on par with my dislike of mustard. So, I’m in a bit of a quandary, and I’m really having to psyche myself out for grapefruit. It will take some doing, but I’m hoping for a positive result!
To see how others fared with cocoa or classic butter sables, check out French Fridays with Dorie where we make recipes from Dorie Greenspan’s Around My French Table: More Than 300 Recipes from My Home to Yours.