Apricot
Apricot, Prosciutto and Tarragon Cocktail Sables
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1 Review
BobB138
December 24, 2015
Great recipe, but some of the steps are too much work, so consider some minor changes. I know the Dorie Greenspan recipe and this one has some differences. For one, the addition of the olive oil will change the texture of the dough - not "crumbly" as in Dorie's recipe. No big deal, just be aware of it. Sablés in French means "sandy" - these are not quite that texture. But rolling out the dough into a big flat disc and using a cookie cutter? Too much work, and when you use the leftover dough, you overwork it. Per Dorie "Scrape the dough onto a work surface, gather it into a ball and divide it in half. Shape each piece into a smooth log about 9 inches long (it's easiest to work on a piece of plastic wrap and use the plastic to help form the log). Wrap the logs well and chill them for at least 2 hours.......... Trim the ends of the roll if they are ragged and slice the log into 1/3-inch-thick [this recipe calls for 1/4" thick] cookies......Place the rounds on the baking sheet" Much simpler way to make round cookies. Also easier to add the apricots, prosciutto, and gruyere into the creamed butter/tarragon sugar before the flour, rather than trying to fold it in after adding the flour. Still a great recipe!
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