French vanilla sablés from Dorie's Cookies (page 332) by Dorie Greenspan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mimisingh on January 27, 2026

    Made these again and these are so good. Dories muffin tin recipes so far are some of my favorite cookie recipes I have ever made. Cooked on convection and took out around 16-17 minutes. Keep an eye on it because if the cookies are much thinner they will cook a lot faster. I don't mind the crisp but I can see how it diverges from the intended texture.

  • mimisingh on December 28, 2025

    I really liked these and they were so easy. Next time I think I would slice them thinner because I liked the thinner crispier ones, while the thicker ones were a bit more dense and cakey. Baked them in the muffin tins as directed. It seems like they would be generally hard to mess up which is nice. From experimentation I think recipes like this are better without adjusting the temperature for convection like with cake recipes where it is more liable to get dry from a longer bake time and since it is more desirable for these to be crispy

  • adrienneyoung on June 12, 2020

    A nice, very straightforward shortbread. Would be a pleasant addition to a Christmas cookie tray. Better if baked a little less rather than a little more: In future, I’ll avoid crispy browned edges, even though they look appealing.

  • Astrid5555 on December 14, 2019

    After I had run out of streusel for the classic jammers in the same book, I baked these since the jammers’ bottom dough is the recipe for these cookies. Very delicious and crunchy from the sanding sugar on top. Included some ground cardamom into half of the sanding sugar topping. Might easily be made with other spices as well. Lovely!

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