Anytime I see a recipe for sables, a combination of nervousness and excitement washes over me. My nervousness comes from a concern that these delicious homemade slice-and-bake cookies will crumble to pieces as I’m plunging my knife through the chilled cookie dough log. However, my excitement stems from the fact that sables are delicious whether crumbly or whole, and despite what ingredients might be included. I was also excited that this would be the first time baking something sweet since I finished the three-week cleanse last month!
I did my best to find oil-cured black olives per Dorie’s suggestion, but the best I could find were Kalamata olives in oil. The chewy and salty bits of olive were pretty delicious within the rather sweet cookie. I also found these buttery cookies flaky, tender, and appealingly deceptive in their looks, as from afar they were similar in appearance to the chocolate chip butter cookies found in Christmas tins. Overall, a good recipe!
Pierre Herme’s olive sables were made as a part of French Fridays with Dorie, a group of bloggers who are cooking their way through Dorie Greenspan’s Around My French Table: More Than 300 Recipes from My Home to Yours.