Pierre Hermés olive sablé

A novel use for an Easter egg ~ 

Per Nana ~

A very interesting recipe and simple to prepare. When I noticed  that the recipe called for potato starch, only 6 tbsp,  I thought why can't I just use more flour? I had no idea what I could  possibly use it for after making this recipe, plus I  have so many herbs,  spices, etc. left from other recipes.  However, I checked out the super  market and when I read that it was used for gravies and had  many  other uses, I decided not to be so cheap and purchased it.  To make it  even more economical I would share some with Tricia.  The recipe called for oil cured olives so I used "Greek olives", as they  are called in New York.  They have just the right amount of salt and I do  think it went well in this recipe. I  used  Pompeian olive oil, not sure if it is  considered a fruity oil, but it was a better choice than my garlic-infused  olive oil. The dough came together pretty well, and after refrigerating  overnight, the dough was easy to slice. I had divided the dough into three  rolls and planned to only bake one now and freeze the rest.  However,  once I tasted the first sablé - I baked the whole batch and haven't  stopped eating them since. All in all, this was a tasty little treat that  Hubby and I enjoyed it with a glass of wine.  I would like to make a note  regarding the MARTHA WRAP- the foil  backed parchment paper. This is the first time that I have used it and  found that for baking cookies or the above recipe, that the corners curled  up in the process.  I only used it for the first tray of sablés, then switched  to regular parchment paper which lasted through 3 more bakings. I'm not sure if this was intended for baking cookies, I know it only  mentioned being used for cooking  en papillote on the box.  I wonder  if anyone else has used this and had the same problem ?

Per Tricia~

Note the tupperware of ingredients presented to me by Nana.

 Impossibly, I still almost managed to mess this easy recipe up.
First, I completely forgot to actually add the olives as I pondered

 how silky my dough was. P&Q comments showed folks having issues

 of dry, crumbly dough - so of course I figured I had messed up the

 dough  when mine was not dry. After making the logs I realized my

 error, put them back into the bowl and tossed in Nana's adorable

 little container of olives. Which had not been chopped.

 Since she basically did my "mise en place"- I thought they were

 chopped. So I then picked them back out of the dough and chopped them. 

At this point my teenager had to leave the room because he was fearing

 the downward spiral of my mood (or perhaps he could not stand

 watching his Mother's continued failure......)

Aside from user error, the recipe was quite easy. The results were

 good but they missed the mark for my family. The olives were too 

subtle and we just didn't get that perfect balance between sweet and 

savory. The final verdict is that for a cocktail hour we would not 

repeat these when compared to Gougeres or Gerard's Mustard Tart

 or Batons- found elsewhere in the book.

Kudos to our admins for finding a recipe calling for the yolk of a hard-

boiled egg at Easter time - when we had lots of colored eggs to use up !