Sablé galette cookies from The Kosher Baker: Over 160 Dairy-Free Recipes from Traditional to Trendy by Paula Shoyer

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Notes about this recipe

  • ashallen on February 05, 2020

    Very nice cookie - it's actually one giant cookie that you slice up into pieces, much like shortbread. I substituted unsalted butter for margarine and forgot to add some salt to compensate - it was still very good but next time I'll add 1/4-1/2 tsp salt. Great buttery flavor. I wondered if the 2 tbsp orange flower water would be too intense but it mellowed nicely during baking. Crumbly/sandy-textured along outer edge and moist in the middle. Recipe says to remove cookie from oven once edges start to look golden - that happened at 30 minutes for me but I kept it in for 35 total. Next time I'll bake it longer so the sandy texture extends further into the cookie, though my co-workers really liked the contrast between the moist center and drier edges. Came together very, very quickly and easily with food processor.

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