I made cookies today! And they are (were) amazing!

I based my recipe on this one, except I subbed out whole wheat flour for 1/2 the all-purpose, and added 25g more butter (to counteract the "falling apart"-ness of hers). Here's the recipe I wound up with:

Whole Wheat Roasted Flour Sablés

- 150 g all-purpose flour (I used 1/2 whole wheat here)
- 75 g sugar
- 1/2 teaspoon salt flakes (fleur de sel, kosher salt, crushed Maldon... I used sea salt)
- 100g chilled unsalted butter, diced
- 1 egg yolk
- 1 to 3 tablespoons milk

Makes about 15-20.

Preheat the oven to 160°C (320°F). Spread the flour evenly on a rimmed cookie sheet and put in the oven to toast for 15-20 minutes, until the house smells like delicious roasty flour, stirring the flour around every 5 minutes or so. (It may become lightly golden in places, but it should not change color overall.) Remove from the oven and let cool completely on the cookie sheet. This will take about an hour; if you, like me, cannot wait that long, put it in the fridge for about 1/2 an hour.

Combine the toasted flour, sugar, and salt in the bowl of a food processor. Add the diced butter and process until the mixture forms fine crumbs. Add the yolk and 1 tablespoon milk, and process in short pulses until the mixture clumps together when you squeeze it in your hand. If it is still too dry, add a little more milk. I used 2 tbsp milk.

(The dough can also be mixed by hand, using the tips of your fingers or a wire pastry blender. Handle the dough as lightly as you can.)

Line a baking sheet (one that fits in your fridge) with parchment paper. Take a small handful of the dough and squeeze it in your hand to form the shape you prefer -- either the simple "squeeze cookie" shape or a slightly flattened ball -- and place it on the prepared baking sheet. Chill for 1 hour, or 45 minutes if you seriously can't spend any more time chilling things while your house smells like you want to eat the friggum walls..

Preheat the oven to 180°C (360°F). Slip into the oven and bake for 13-15 minutes, keeping a close eye on them, until they're golden at the edges. Let rest on the sheet for 5 minutes then transfer to a rack to cool completely. If, while they're cooling, you *must* eat one, I recommend waiting until they've been on the rack for at least 10 minutes, or they'll be too soft and not delicously crumbly.

Yay, cookies!

p.s. Chris, this is the soup recipe I used the other day, except I used homemade veggie stock and I put in 3 medium sized parsips, too. Yum!