Appears in Cook's Illustrated November/December 2008
These French butter cookies offer sophistication and style from simple pantry ingredients. That is, if you can capture their elusive sandy texture.
WHY THIS RECIPE WORKS
It took some detective work to develop a French butter cookie recipe with a properly sandy texture. Cutting back on the butter in our sable recipe helped, but the breakthrough was using a traditional French ingredient—hard-cooked egg yolk—w...