Full Recipe
Author
Sarah Jampel | 2024-08-28
Description
While many sablés and shortbreads are all about the flavor of the butter, these cookies are all about the flavor of the flour. After a stint in a hot oven, good old all-purpose flour is like a new version of itself, with a golden hue, malty aroma, and much deeper, nuttier flavor. Serve these to your friends and have them guess the secret ingredient. They may not be able to put their finger on the toasted flour, but they'll surely be able to tell that these rich and sandy cookies have a little something extra.
