Yummm, these were great!

They were and I emphasize "Were" delicious. I made them and others as my annual cookie gifts (Our edible Christmas card) for the Mr.s customers. They are so going to love these. Of course they must go through great scrutiny, mine and the Mr.s taste tests first. They'll be lucky if they make it to the customer I seen the "man these are great cookies" in the Mr.s face when he tried them.
They are tender yet crispy, and chocolatey but with great finish. They'll make you crave a glass of milk to dunk them in. I'm scandinavian, we dunk everything :)

Double Chocolate Sable Cookies (France)
From Food Network Kitchens 12 days of cookies

Sable in French means "sandy" — these are a classic French cookie, made out of crumbly chocolate shortbread. To keep them nice and sandy, be extra careful not to overmix the dough. The hint of salt brightens the flavor and underlines the chocolate.



For a special holiday treat, sandwich two of these together with a small scoop of peppermint ice cream.


3 ounces bittersweet chocolate, frozen for 10 minutes
1 1/4 cups all-purpose flour
1/3 cup Dutch-process cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
5 1/4 ounces (11 tablespoons) unsalted butter, softened
1 cup sugar
1 large egg yolk

Grate the chilled chocolate with a fine grater or rasp and set aside.
Whisk together the flour, cocoa powder, baking soda and sea salt.

Beat the butter and sugar in a medium bowl with an electric mixer until just combined. Mix in the yolk. Add the dry ingredients to the butter and beat lightly together until just combined but still crumbly. Fold in grated chocolate with a spatula. Bring the dough together by lightly squeezing in your hands; but don't knead or overwork, as the secret to these cookies is their delicate, sandy texture.

*(I eliminated this step below and just used a mini cookie scoop the kind similar to an ice cream scoop but smaller and it worked great) YaY, less work and great result.

**Divide the dough in half. Lay half the dough on a long sheet of waxed paper and shape into a log along the width of the waxed paper, leaving some space at each end. Pull the paper over the top of the log. Grip the edge of the top piece of paper, and use a straight, firm edge, like a ruler or the edge of a pan, to press gently against the edge of the dough where the papers come together to create a solid, firm round log. Repeat with remaining dough and refrigerate for at least 1 hour. (To keep logs round store inside an empty paper towel roll.)

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

Slice logs into 1/2-inch thick rounds with a sharp, thin knife. Divide rounds onto the prepared sheets, leaving about 1 inch between them, and refrigerate for 15 minutes.

Bake until cookies smell fragrant with a full cocoa aroma and set on the outside, about 12 to 14 minutes. Remove from the oven and let cool on the pans, about 5 minutes.

Transfer cookies to a rack to cool completely. Serve.

Potato Dumplings and a bonus Norwegian Meatballs and Gravy recipe

2 pounds potatoes, peeled and cut into 3/4-inch cubes
Two 1-inch-thick slices white bread, crusts trimmed and bread cut into 1-inch cubes (use good hearty white bread)
1 tablespoon butter, melted
Salt
2 large eggs
1 to 1 1/2 cups flour
1 teaspoon pepper
1/8 teaspoon nutmeg

1. Preheat the oven to 400°. Place the potatoes in a large saucepan with enough salted cold water to cover by 1 inch. Bring to a boil, then simmer until the potatoes are tender, 12 to 15 minutes. Drain in a colander, then transfer to a bowl and mash thoroughly. Spread the mashed potatoes on a plate and set aside to cool.
2. Meanwhile, on a rimmed baking sheet, toss the bread cubes with the melted butter and salt to taste. Bake until the croutons are crisp and slightly browned, about 10 minutes.
3. In a large bowl, lightly beat the eggs. Add the cooled mashed potatoes, 1 cup flour, 1 1/2 teaspoons salt, the pepper and nutmeg; stir with a large wooden spoon until a heavy dough forms. If the dough is too wet to form into dumplings, add more flour, about 1/4 cup at a time; the dough should be slightly sticky.
4. On a work surface, cut the dumpling dough into 12 equal pieces. Press a crouton into a piece of dough and shape the dough into a ball around the crouton (wet your hands to prevent the dough from sticking). Repeat with the remaining dough and croutons.
5. Bring a large pot of salted water to a boil. Carefully drop the dumplings into the water and cook until they float to the surface, about 10 minutes. Remove and serve.


**Because I tend to cook by feel and a touch of this n that, I found this on http://www.rachaelraymag.com/ and its pretty darn close to how I'd make them. I like these sliced and served with Norwegian meatballs and gravy.
...or a hearty stewed beef, Elk or ever Venison in a nice rich gravy with carrots and onions, almost like a stew base with no potatoes, a good dish to make from leftover pot roast. Yummm.
You can even slice and fry leftover dumplings with a few walla walla sweet onions and serve with eggs and a sliced and pan seared, smoked kielbasa sausage for breakfast the next day.

I've even refridgerated them overnight after they were boiled and froze them on a cookie sheet and then put them in freezer bags for future use. I would use them within a short period of time say a month or two. Let thaw in refrigerator overnight if possible.
 

Norwegian meatballs and gravy

3 pounds ground meat  I use lean ground beef or Elk or Deer or combination. Sometimes pork too.

1 and 1/2 packages mrs grass onion soup mix

1/4-1/2 tsp. nutmeg
1/4-1/2 tsp. allspice

1 tsp.pepper

2 eggs beaten lightly

1/2 Cup milk or half n half

1/2-3/4 Cups progresso bread crumbs reg. or seasoned no matter.

1/4 cup Worcheshire sauce

----------------------------------------------------------------

8-10 oz. water

2-3 tablespoons fine chopped onion( Optional)

more pepper to taste

2 tsp. Flour +1/2 cup water (optional)

Dump all into a large bowl and with clean hands, mix,( do not over mix) until all is incorporated. Meatballs can become tough if mixed to long. Form the size meatball you like. Mine usually fill my cupped palm for ease of rolling in my hand.  Place on plate until all are made,

 (Once you get quick you can eliminate the plate and go right to the pan that is preheating.)

***A note on the pan***

I have always used a pan that has NO non stick surface, I want the pan drippings to form a goodness layer on the bottom while frying the meat balls. It's a little secret, mine is 20+ years old and once had a non stick surface that wore off to a certain point and I sanded off the rest for a great meatball pan.

I spray my pan with pam  to start and heat to medium heat, adjust to keep from burning according to your stove.. Then add meatballs, all will eventually fit if you pan is 12"x 3' or so. I drizzle olive oil lightly over meatballs to get a sizzle going, Brown the heck out of the meatballs. 

(Optional Add 2 -3 table spoons finely chopped onion to pan) Extra flavor

Turn with a big serving / tablespoon carefully until firm. Notice the goodness in your pan forming now?... No?, turn up the heat a little.

Once you have firm meatballs and a good brown color all over you can then add 8-10ozs of water and let the de glazing process begin. That's where all the flavor is.

I then open 2 cans cream of mushroom soup, I like Cambells best. stir in the can to make it creamy-er. I then remove meatballs to a bowl for the room to mix in the soup with a whisk. If its too thick add a little water (a little thinner than gravy) Make sure you are getting all the good stuff of the bottom of the pan while whisking.  Now add back the meat balls and the pan will be full. I've had to eat a meatball at this point to make room, lol.. Simmer for about 45 mins of pure scent-sory torture.  it's your call at the end if you need a little flour and water to make the gravy thicker or not if its good like it is. Serve over white rice, pasta (Wide egg noodle), Spaetzle or potato dumplings.