I have always loved Delacre’s Mar­quisette cook­ies, which I used to pur­chase from spe­cial­ty stores grow­ing up. When I returned home from uni­ver­si­ty, I was dis­mayed to find that they were no longer avail­able at any of the places I had used to fre­quent, and knew that I had to try to make some viable alter­na­tive.  The prin­ci­pal issue I’ve had in mak­ing these sablés is get­ting them to retain their ‘shell’ shape. Since the mix­ture has the con­sis­ten­cy of… Con­tin­ue Reading