Mini Sablés aka: Tea biscuits

In the spirit of Independence Day and to commemorate all the tea that was dumped into the Boston Harbor 240 years ago, I'm making tea biscuits with the pâte sablée I love to hate.  It's a holiday of mixed feelings so it seems apropos to work with a difficult, fragile dough that has the potential to be so sweet, but can just as easily go so wrong. But this blog is about food, not politics, so I digress...

First, refer to the pâte sablée recipe (and learn why I love/hate it).

Once it has been in the refrigerator for at least 20 minutes, roll it out onto waxed paper or parchment paper. I tend to put the rolled dough back in the fridge before cutting cookies. It only takes a few moments for this dough to go soft at room temperature. Once soft, it's difficult to transfer to the cookie sheet.  

Just keep telling yourself how good it's going to be. Refrigerate, cut, transfer... keep doing this as needed until you've used all your dough.

Preheat your oven to 370 degrees and bake for 6-10 minutes …