Whole wheat sablés from Pure Dessert: True Flavors, Inspiring Ingredients, and Simple Recipes by Alice Medrich

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Notes about this recipe

  • peregrinesandcougars on April 22, 2026

    Made these using added sliced almonds and half AP and half golden wheat flour. Also rolled them 3/8" thick and sandwiched using jasmine infused caramel. Cookies needed 10 minutes in the freezer before baking so as not to spread. Excellent base cookie.

  • jzanger on February 19, 2012

    I made these last night. They're my go-to shortbread cookie (I use half AP and half WW pastry flour), but instead of the cacao nib variation that I usually do I added 1 1/2 Tbsp of jasmine green tea. I ground all but about 1 tsp of it in a spice grinder and added it with the butter and sugar along with the zest of an orange. I sliced the cookies a little thinner than usual and made them into sandwich cookies using a jammy homemade pear butter. I was very happy with these and will definitely make them again!

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