I call this week’s TWD recipe the Clark Kent ^[1] of cookies. These sables appear to be unassuming little wallflowers of a cookie. Yet, one bite is all it takes to realize that they are quite special. Sables are basically a butter cookie. While they are sumptuously rich and buttery, they’re delightfully crunchy and sandy too. In my opinion, these are the perfect characteristics for a butter cookie to possess!

Dorie’s ^[2] sables are basically slice and bake icebox cookies. Once the dough is prepared, it is rolled into logs and chilled for several hours. When you are ready to bake, you just cut slices off of the logs and pop them in the oven. It doesn’t get much simpler than this.

I flavored my cookies with Meyer lemon zest (from the very first Meyer lemon off of my tree), and a teensy bit of pure lemon oil. In the spirit of the season, I also decorated them with some red and green sanding sugar. That’s the beauty of these sables. They’re like a blank canvas. You can flavor them and decorate them any way you like. And, they always taste wonderful!

Many thanks go out to Barbara of Bungalow Barbara ^[3] for choosing this recipe for this week. I so much appreciate that she picked one that is so versatile and easy to whip up! If you’d like the recipe for these sables, you can find it on Barbara’s site. ^[4] Also, if you’d like to see lots more sables variations, check out the blogroll on the Tuesdays with Dorie ^[5] site.

Now, I’m off to try to get a running start on my Christmas shopping! 😉