Owl Sablé Cookies

2013-09-28

Owl Sablé Cookies
Owl Sablé Cookies
 
Recipe adapted from Cook's Illustrated, November 2008

Notes: The astute reader would notice that these photos were taken towards the end of August, a full month before this post is being published. Why the delay? Because I made them for the first of five interviews I had, and had to keep mum until I knew the outcome!

To make these owls, I started with two batches of the CI sablé recipe, plain and chocolate. The dough incorporates cooked egg yolks, to achieve a sandy texture, a technique I recall from the Mozart cake (8 years ago!!!). After slicing the rolled logs, I based my design on the ideas from Emmakat, using contrasting doughs to get the basic owl shape, then used a cashew for the nose, and mini chocolate chips for the pupils. For a fun touch, I melted a bit of chocolate and piped eye details on a few of the owls.

And what happened with the interviews? I'm pleased to announce that I have accepted a job offer with a very fun company. This recruiting video will explain the owls: