My parents’ freezer is full of various French Fridays and Baking with Julia projects. I make a lot of French Fridays dishes at home, of course, but if I’m visiting my parents, I like to cook for them, so they’ve gotten their fair share of Dorista bounty. It’s great for my mom, who is as busy as she was before she retired. She still enjoys cooking and baking, but it’s less of a priority for her now – there’s so much she wants to do with the grandkids, her friends, and her volunteering. I only baked a dozen of these sablés today and packed up the remaining 2 1/2 logs of dough and put it in the freezer for her. Next time she gets together with her friends for wine and nibbles, they’ll be ready for baking.
I think her friends will enjoy these as much as we did. A little savoury and a little sweet, olive sablés are surprisingly delicious. The recipe is a little unusual, too, incorporating grated egg yolk, potato starch, and cured olives into the usual sablé mix. The dough is much softer than traditional sablé dough, but when it’s baked, the cookie somehow achieves the familiar sandy texture.
Some members of the French Fridays crew were unable to locate potato starch (though scheduling these right around Passover made it much easier than it might have been at other times of year), and corn starch was the substitution of choice. Check the link at the bottom of this post to see how that worked out for folks.
I hope that last week’s long weekend was relaxing for everyone and for those who celebrated Passover or Easter, that it was filled with family, friends, and food.
You can find many other blogged descriptions of this week’s FFWD recipe here: Pierre Hermé’s Olive Sablés
One Wet Foot 
I like the thought of your parents freezer filled with Dorie projects just waiting to be baked/ cooked into goodness.
We really liked these cookies – such a pleasant surprise!
Simply beautiful sables, and lovely photos!! These were surprisingly good!! We all really enjoyed them! Have a wonderful weekend, Teresa!
Cooking is meant to be shared, so it’s nice to hear that you’ve shared those logs with your mom who can share them with her friends. Way to go, Teresa! I really enjoyed these odd cookie/crackers. I’m still surprised with every bite. Have a great weekend!
Your parents are certainly lucky! Mine live in Australia so they just get to read about the bounty! Typically I 1/2 or 1/4 recipes for just the two of us but there are always neighbours to share with 😉 Your cookies look beautiful!
How nice for your parents to bake these at a moment´s notice Teresa! They are wonderful both in aspect and flavor. Have a good weekend!
What a nice treat that will be for your mom and her friends! Since the hubby is so picky, I try to give away a lot of my Dorie food…so yummy, but I don’t really need to eat it all myself! Glad you enjoyed these, too…hope you have a delightfully good weekend~
Oh, these were so tasty. Surprisingly so! But I would love to have these hanging out in my freezer whenever I want them. Except they probably wouldn’t last long! Your sables look great!
I love to share food, and since Tricia and I are doing the same recipes, the only thing I can do is beat her at buying the unusual ingredients. Being retired I find shopping and planning interesting. I also know what it is like to be a working Mom and not having
all the time in the world to do these things. I’m sure your parents enjoy every goodie that you
deliver. Have a great weekend.
I think your parents were very lucky to get these – they were delish!
How nice that you are able to share your cooking with your family Teresa! I bet they love taking your dishes out of the freezer when you aren’t there! Your sables look great! Hope you are having a good weekend!
Your cookies look lovely, Teresa. So glad you enjoyed them.
I wish I had a devoted Dorista baking in my kitchen and filling my freezer with goodies from AMFT…what a lucky mom;-)
I’m curious to try the olive sables recipe-love the look of the olives-they must have been delicious!
Your mom and her friends are very lucky! I have some of these in my freezer too, just waiting for the right time…