Super Tasty, Toasted Almond Sable Cookies

When I go to flea markets or stop by a neighborhood garage sale, I always find myself rummaging through weathered cardboard boxes looking for cookie cutters. Vintage ones, distinctive ones. You might imagine I have drawers full of them, but that's not actually true. I have two small shoe-box sized containers of cookie cutters. That's it. It doesn't actually feel like a lot to some who loves to roll and stamp cookies as much as I do, but the good ones are hard to come by. Beyond shape, I have a fondness for metal cutters with sharp edges, and good structure. Shapes that can cut cleanly through a currant or dried cranberry if need be. Today, I thought I'd show you a few of my scores, and share a favorite cookie-cutter friendly recipe as well.

Toasted Almond Sable Recipe

So, I love my Swedish heart cookie cutter. It's roughly the size of my palm and is perfectly symmetric. Here's the thing. Hearts are a popular shape for cookie cutters, yet each heart is an individual. Some plunge deep, some curve shallow and soft, some are wide and squat, some are tall and elongated…each one says something different with its shape. There are friendly hearts, serious hearts, sophisticated hearts. It's a personal preference, but I tend to like the hearts that are just about as wide as they are tall. Symmetrical, direct, with clean lines.

Toasted Almond Sable Recipe

Then there are the wild card cookie cutters that I can't pass up. Like this farmhouse collection. The shapes get a bit mushy over the years, but the primitive lines are charming and the patina on the cutters beautiful. The pig has apparently escaped – note to self to find him.

Toasted Almond Sable Recipe

I've been making tiny shortbread in the shapes of small hearts, diamonds, spades, and clubs since I was a kid, and tend to prefer tiny cutters for butter-rich cookies. They're the type of cookies where a couple make the perfect accompaniment to an afternoon coffee or tea. Today's cookies qualify, and I picked the teardrop shape.

These toasted almond sable cookies are a take-off on Alice Medrich's charming Whole Wheat Sables, published in her book Pure Dessert a few years back. I love them, and make them a number of different ways depending on what I have on hand. This variation is hard to beat – toasty, nutty, peppered with dried currants. They're made with whole wheat and all-purpose flours, sliced almonds, and the best butter you can come by. That said, I made another variation with June Taylor's candied citrus peels for the Little Flower School class a couple weeks back – swapping finely chopped peel for the currants you'll see in the recipe below. The peel left lovely little slashes of color throughout the cookies, and bursts of citrus flavor. I really loved those too.

Super Tasty, Toasted Almond Sable Cookies

Toasted Almond Sable Recipe

For those of you who've made it this far. I made a note to myself for next time. I'm excited to try this recipe using Dorie's trick of using cultured butter – for a hint of tang. It might be the thing to put these right over the top.

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Life Changing Green Rice Porridge (Instant Pot, Vegan)

I don’t use the term life changing lightly, but this rice porridge recipe fits the bill. It’s a one pot, effortless, green, nutrient-packed twist on one of my favorite things to eat. Congee, also commonly referred to as rice porridge. This version incorporates a lot of chopped spinach. A lot. Enough spinach that your body will notice.

Life Changing Green Rice Porridge Recipe

The Cooking Method

I make this porridge in an Instant Pot. You can also make it in a thick-bottomed pot on the stovetop – no Instant Pot necessary. Although, that method requires more babysitting. Similar to this Instant Pot Congee with Brown Rice and Turmeric, you put your rice into the pot, add water or broth, walk away, and start daydreaming about toppings.

Life Changing Green Rice Porridge Recipe

Let’s Talk about Toppings

Here you see lime, crushed kale chips and toasted nori, toasted pepitas, hemp seeds, and jungle peanuts. The tofu is sliced thinly, drizzled with shoyu, and draped over the porridge. Sometimes I spike the whole situation with sriracha sauce, sometimes I don’t.

Life Changing Green Rice Porridge Recipe

Getting the Rice Porridge Just Right

I’ve settled on a ratio of brown rice to white rice that works really well. You’ll see that reflected in the recipe. It’s one part white jasmine rice to two parts brown jasmine rice. You can optionally pepper that rice blend with 1/4 cup of other quick cooking grains or pulses if you like – French lentils, adzuki beans, Job’s tears, etc. Or not, totally your call!

Life Changing Green Rice Porridge Recipe

I know I say this often, but feel free to use this recipe and ratio as a jumping off point. Next time I might add a bunch of chopped herbs, and use another favorite broth in place of water.

I hope you love this rice porridge! It’s nutrient-packed and green. Simple to make. Made with whole foods. Delicious anytime of day. One pan magic. And, the perfect hearty, satisfying canvas to load up with your favorite toppings.

Lastly, for anyone looking for more Instant Pot recipe inspiration, I've set up an Instant Pot recipe category – all my favorite successes are featured there. And, for reference, this is the Instant Pot I used for this recipe: Instant Pot DUO Plus 6 Qt 9-in-1Enjoy!

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