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Recent Reviews

Re:Cheese Sablés

First of all, thank you for sharing. I had been looking for my mom's recipe and couldn't find it. Yours is very similar and equally delicious.I doubled the cayenne and used Hot Smoked Paprika. I also made two batches, one with extra sharp cheddar and one with smokey sharp cheddar. I did not use a food processor as I prefer to cut the butter in flour with my spare serving fork. Just my quirky preference.I chose to form the dough into logs and refrigerate for a few hours. It was easy to slice and it baked up well. I did add an extra three minutes to one batch but only because I was busy when the timer went off. It didn't burn them or overcook them.They were delicious, both types. I like this recipe because it is a great guide. I can change the cheese or the spice for a little difference.I also like that I can refrigerate the dough and bake it later. This will be perfect to take to a friend's for game night. I can bake them there and they can enjoy them warm. I will say I liked them warm and they were tasty cold.

Posted: 08:51 pm on December 22nd 2015