I’ve been busy getting ready for another work week in Chincoteague.
We are taking a trailer of furniture, mirrors, pictures, etc. and I have to FIND all the stuff I’ve been squirreling away, plus finish up the projects I started ( like a Sailors Rest sign for the front painted on slate), wash clothes, celebrate Jordan’s birthday- meaning make a cake and figure out a favorite meal- on Thursday. And I want to get my socks knitted up to a point where I can get further teaching to finish the heels and keep on knitting in the evenings in Chincoteague. So, I’ve been busy- but not happily so.
Which means I keep taking breaks and wasting time on reading blogs and looking through books and rooting around in closets- delaying techniques- sad little diversions- I’m LOOKING for something. but what it is, I’m not sure.
So when I saw these cookies I determined to make them.
I saw them here at Celia’s blog and she had the recipe set up for American measurements. They are called Chocolate Sables, perhaps pronounced sa-BLAYS- with a french accent- but they are delicious and I’m glad I got sidetracked into making them.
Celia’s recipe is printer ready- so if you want to make them go here.
But if you just want to think about them and salivate, I have pictures of mine to share.
They are chocolatey and buttery and crisp and chewy and just absolutely DELICIOUS. It is like making a huge tootsie roll and then slicing it up and baking it and well, YUMMMMM!
So…….I made these yesterday.
And now it is Wednesday.
Maybe I will just settle down and do laundry and clean.
BUT- Celia has some very good looking nuts on her blog today!
Oh. Those look fabulous!
These are a chocolate lover’s delight. Seriously- they taste like dark chocolate with a buttery aftertaste. Can one fall in love with a cookie?
Another recipe to try….thank you! And I can relate so very well to the diversion search!
Did you use potato flour?
I did use potato flour- I know hers calls for potato starch flour, but that is probably just what they call it in Australia! They turned out well with potato flour AND the bag from Bob’s Mill said it is also great for thickening soups and sauces- a bonus to have in the cupboard.
Heidi, I’m so glad you liked this recipe – I’m a little hooked on them! I find myself planning breakfast like this…”oh, if I just have one slice of toast, maybe I can have a chocolate sable as well..” 😉
The original recipe came from Fran Bigelow, the lady behind Fran’s Chocolates in Seattle. They were meant to be made with cake flour, which we can’t get here, and I think they’d be even crumblier with that instead of all-purpose!
Thanks again for trying these and making them look soooo gorgeous! 🙂
Celia
I enjoyed the cookies. They are so good. Anytime you need to take a bread it is fine with me. love