Friday Monday with Dorie
I had a jar of olives languishing in the fridge that I had bought for Dorie's olive tapenade recipe that are packed in not only oil, but also thyme and I wasn't sure how the thyme would taste in a cookie whether it be sweet or savory or a little bit of both - like these cookies. I needn't have worried; however, because the thyme not only makes these cookies smell so fragrant, but also gives them quite a punch of flavor.
You would think the surprising ingredient in this recipe would be the olives, but for me, it was the hard boiled egg yolk. I pretty much followed the recipe as written with only a few slight changes. Since I only made half of the recipe, I only needed half an egg yolk, so instead of grating the hard boiled egg yolk as Dorie directed, I just crumbled it with my fingers. I didn't have potato starch on hand, so I subbed corn starch. I used a hand mixer and after mixing my dough it never came together in the bowl even after adding just a little more of the fruity olive oil, so I dumped the crumbly mixture onto a large piece of plastic wrap and kneaded it with the plastic wrap until the dough came together and then I rolled it into a log and let it chill for 2 hours before baking.
When I unwrapped the log the fragrance of the thyme smelled so wonderful. My cookies baked for exactly 18 minutes in a 325 degree oven and were just starting to get a little color along the edges when I took them out.
These cookies are surprisingly delicious and I say surprisingly mostly because of the thyme in them. They gave the cookies an interesting and unexpected flavor. The taste of the olives are hardly detectable (well to me, but John said he could taste them) and you wouldn't even know what the black specks are if you didn't know there are olives in the recipe. The crumb of these cookies is so tender - just what you expect in a sablé. I really like the savory sweet combination as I did with the seaweed sablés we made last year and am sure I will make these again - especially since they are so easy and quick to make. My only regret is that I didn't make the full recipe so I could have a log of dough to freeze so I can slice and bake some more for another day.