While putting together our post on Sea Shell Salt Cellars the other day, we stumbled on this lovely idea: impressing cookie or pie dough with a small ridged scallop (or other) sea shell. Then we wondered what to we recommend that we KNOW will take the impression? H-m-m-m.

Eh voila! Our friends at Kitchen Repertoire’s Sand Dollar Sables look just perfect…



A scallop-shell impression would be lovely on a pie crust as well…


Kitchen Repertoire’s Sand Dollar Sables
Makes about 5 dozen

3 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup butter, room temperature
1 1/2 cups sugar, plus more for sprinkling
2 eggs
2 teaspoons pure vanilla extract
Sift flour, baking powder and salt together in a mixing bowl. Set aside. In another bowl cream butter. Add sugar and beat until light. Whisk eggs and add to sugar. Beat to combine. Stir in vanilla. Combine wet and dry ingredients. The dough will be quite stiff – use hands to knead. Wrap dough in plastic and chill 8 hours or overnight.

Heat oven to 400 degrees. Roll dough into smallish ping pong sized balls. Work in batches of 12 cookies at a time. Flatten dough using a small off-set spatula or palette knife to create a slightly mounded center. Place cookies on a parchment lined baking sheet.

Use edge of off-set spatula or palette knife  OR A SCALLOP SHELL to score cookies with sand dollar markings. Transfer cookies (on baking sheet) to freezer for 30 minutes. Brush cookies with cold water and sprinkle with sugar, using a toothpick to reinforce design if necessary. Bake until just set and slightly golden, about 8 minutes. Set on wire rack to cool.


via Country Living, Kitchen Repertoire, and The Loft on Broome

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