Sunday, November 13, 2011

Oatmeal Sablé from Lindt Chocolate Passion Cookbook

I love these cookies!  I describe them as a cross between the traditional homemade Dutch cookies that I make during the holidays, and a white chocolate macadamia nut cookie.  I don't even miss the macadamia nuts!  The best thing is that they are so darn easy to make, and the dough can be made in advance and kept in the refrigerator until you are ready to bake up a batch!

Pronounced "sah-blay", the traditional recipe does not contain oatmeal, and is rolled in sugar before it is baked. 

Cream together:
1 cup plus 1 Tablespoon of butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
Add and mix until well combined:
1 2/3 cup flour
3/4 cup oats
1 Tablespoon baking powder
Stir in 1/2 bar Lindt Swiss Classic White Chocolate, chopped
Roll the dough into a log shape, wrap in plastic, and refrigerate at least 30 minutes.
Preheat oven to 350 degrees Fahrenheit.
Cut cookies approximately 1/4 inch thick and place them on a baking tray lined with parchment paper.
(I just lightly greased the cookie sheet, and it worked fine.)
Bake 15-20 minutes or until cookies just begin to brown slightly at the edges.
Cool on a wire rack.
The recipe suggests melting milk or white chocolate and drizzling over the top of the cookies.  Good luck getting that done before the family begins consuming them!  Instead, I served them with a couple of delicious Lindt Orange Milk Thins!

1 comment:

  1. Debra, Thanks for posting this recipe. I am anxious to make these cookies. I hope mine taste as good as yours.