First up, chocolate-dipped sablés (or Sablés de Caen, if you prefer the French name), or as I like to think of them, black is the colour of my true love’s heart. Not that there’s anything amiss in Camelot. It is just that as I was dipping these fine shortbread hearts in melted chocolate I kept humming the song, inexplicably.
These are lovely. Fragrant with orange rind, buttery and delicious, these are the first cookie I have ever made that called for four hard-cooked egg yolks, sieved. Needless to say, lunch yesterday was four hard-cooked egg whites.
Sharon Tyler Herbst says the sablé hails from Caen, in Normandy, and that dipping them in chocolate is decidedly not traditional. She also describes the dark chocolate and orange rind combination as a “delicious culinary ménage à deux.” Cannot argue with that.
Another association I was unable to shed from my brain as I made these was our recent journey along county road H-58 in the Upper Peninsula of Michigan and the sight of the Grand Sable Dunes. Sablé is French for sandy, or apparently, shortbread biscuit. There are a lot of French names in the UP. Au Train, Grand Marais, Sault Ste. Marie, and on and on. None pronounced the way they once were, I’m sure, but interesting to encounter nonetheless.
Second up, cranberry chews. These are a bar cookie using walnuts, oats, whole-berry cranberry sauce and orange marmalade, scented with cinnamon, nutmeg and cloves. Rich and delicious! They are extra tasty slightly warm, and would be magnificent with tea… And I do not say that about just any cookie! Yum!