Birthday Sablés! ...

I have been baking sablés for a long time, more than five years, turns out. My first foray into these wondrous French butter cookies was for Angelo, as a nod to The Gnome.

I have made many variations since: dark chocolate, espresso, cheese. Oh, yes, cheese. As cookie doughs go, it's an excellent base for all sorts of additions. Toasted coconut would rock!

But I digress. My point is that it took me more than five years to think to add sprinkles into the dough to give 'em a bit of festiveness.

And so, I finally did.

I would prefer if the sugar would not melt, please, if the colors would not bleed. Alas, the rules of the natural world apply. Moisture + food coloring = a less-than-perfect confetti effect.

But the idea was there, suitable for sharing. (If these had turned out more garish, I would have whipped up a plain batch instead. If I'm going to share something with someone, I must meet my own standards first.)

To up the festive factor, I pulled a collection of bright colors from the drawer that holds my spools of curling-ribbon compulsion and I made up wee bundles of cookies and beribboned those suckers until the cookies were barely visible.

And then I boxed them up and sent them on their way.

I shall bake these again. They make a fun little birthday gift but I can also use them for favors the next time party favors are called for, as I may have outgrown all the tchotchke plastic trinkets from the party store.

Or maybe I'll just send folks home with both. Who doesn't need a plastic camel pen topper, too?

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