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Nibby whole-wheat sables

Time 40 minutes
Yields Makes about 3 1/2 dozen cookies
Nibby whole-wheat sables
1

In a medium bowl, whisk together the flour and whole wheat flour and set aside.

2

In another medium bowl, using the back of a large spoon or with an electric mixer, beat the butter with the sugar, salt and vanilla until smooth and creamy but not fluffy, about 1 minute. Add the cacao nibs and mix to incorporate. Add the flour and mix just until incorporated. Scrape the dough into a mass and, if necessary, knead with your hands a bit, just until smooth.

3

Form the dough into a 12-by-2-inch log. Wrap the log tightly in plastic wrap; refrigerate for at least 2 hours, or preferably overnight.

4

Position the oven racks in the upper and lower third of the oven and heat the oven to 350 degrees. Line baking sheets with parchment paper.

5

Using a sharp knife, cut the cold dough log into one-fourth-inch slices. Place the cookies at least 1 1/2 inches apart on the baking sheets. Bake until the cookies are light golden brown at the edges, 12 to 16 minutes, rotating the baking sheets from top to bottom and front to back halfway through baking. Allow the cookies to rest on the sheets about 1 minute to firm up, then transfer them to a rack using a metal spatula. Let them cool completely. Store the cookies in an airtight container.

Adapted from “Pure Dessert” by Alice Medrich. Cacao nibs are available at well-stocked supermarkets.

Betty Hallock was the deputy Food editor, covering all things food and drink for the Saturday section and Daily Dish blog. She started at The Times in 2001 in the Business section and previously worked on the National desk at the Wall Street Journal in New York. She’s a graduate of UCLA and New York University.
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