Last Saturday I hosted my 5th annual Cookie Swap. 5 years!! I guess it’s officially a tradition now. Anyway, today, I’m sharing this year’s cookie recipe with you. Choosing a cookie for the swap is always an adventure. Since I also cook lunch for my guests – 17 this year – I like to select a cookie that isn’t too difficult and makes a lot in one batch. This year I made Chocolate Pistachio Sables – a recipe I found in bon appetit magazine. According to Wikipedia, a Sablé is a French round shortbread cookie, originating in Sablé-sur-Sarthe, in Sarthe. All I know it they are super easy and delicious. Butter, bittersweet chocolate, pistachios and sea salt- what’s not to love!
I was working during the week and wanted to make the cookies in advance, so I made the dough one evening and baked them the next, which worked out perfectly. The key here is making sure the butter is room temperature, so it creams up nicely with the brown sugar and vanilla. Then the dry ingredients, including lots of cocoa, are mixed in , followed by an egg white and chopped bittersweet chocolate and pistachios (which I chopped in the processor- be sure not to leave any big pieces, as this makes the slicing difficult!). The dough is then rolled into 4 logs, wrapped and refrigerated for at least 4 hours – I refrigerated them for 24 hours. Just slice the logs crosswise into ¼ inch cookies, sprinkle with coarse sea salt and bake for 10-12 minutes. Voila! The recipe says it makes 8 dozen per batch. Which may be true, if you don’t taste the batter too much…… I didn’t get quite that many out of a batch.
Since my swap is a pre-packaged swap, I packaged mine in these patterned zip bags I found at Hobby Lobby – so cute. 17 packages later, I was all set!