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18 comments to “Ispahan Sablés, bruh”

  1. Cara C Stackpoole says:

    August 23rd, 2017 at 9:56 am

    Ooh! I thought the recipe looked great, too! (I only read it in print, so I was spared the comments.)

  2. Never read the comments; surprised someone didn’t make it all political! Regardless, I am a fan of the unusual, so these look and sound intriguing. Will be on the hunt for freeze dried raspberries. (I already have the rose extract . . .)

  3. Nishta Mehra says:

    August 23rd, 2017 at 10:50 am

    A colleague made these and brought them to work – they are incredible. So many reasons to fear for humanity, though…

  4. Dear, dear David, thank you for expressing my thoughts precisely. I read the NYT reader comments, and could not believe the level of discourse. Thanks for bringing Dorie’s recipe over to your blog, where informed readers can weigh in on the deliciousness of these sables.

  5. Anna! Who is David?! Are you on the wrong blog? ; )

  6. Those commenters are exactly why we’re where we are today, Tim. I recently got into a comment war with posters on Tasting Table about why we should stop using the term “ethnic” when referring to certain types of food. Phrases like “thought police” “PC overload” and “liberal bullshit” were used. ON AN ARTICLE ABOUT FOOD TERMINOLOGY. I have no time for anyone who wants to complain about ingredients or processes or whatever. Either make the cookies as is, substitute what you can’t find (at your own peril) or shut the hell up. As an aside, those cookies look delicious, dried raspberries and rose extract be damned! :)

  7. I read the comments and can only hope …. hope that it’s a bad data point and not a good sample representation of humans.

  8. David! Ha! xo

  9. Hi David. OMG these responses to the comments are cracking me the fuck up. I think the only thing better would be a video of you reading them aloud! Also my mind is blown that the ancient name for Isfahan is Ispahan and I couldn’t process anything else about this recipe because I’m still not over that.

  10. I made these cookies too – fabulous. Like all Dorie recipes I’ve tried, the instructions are meticulous and they came out exactly as described (though a tad less pink than I would have liked – perhaps because I used Whole Foods raspberries instead of TJs). Using a huge amount of restraint, I only baked up one long and have the rest in my freezer for cookie emergencies – just slice and go! As for the comments – I got a good laugh out of them, but everyone keeps asking me if they can use rose water instead. I’ve offered to share teaspoons of my Star Kay, but so far no one has taken me up on it. Black market perhaps?

  11. Shannon Murphy says:

    August 23rd, 2017 at 5:22 pm

    I’m sure you’ve seen this–but in case not. http://the-toast.net/2014/09/04/eighteen-kinds-people-comment-recipe-blog/

  12. “never change, dummies” 😂😂😂🏆

  13. You made me laugh out loud. I think the people making the comments should step away from Dorie’s recipes and go back to Pillsbury, or whatever is their comfort zone. — And, the cookies sound delicious. They are now on my “to bake” list.

  14. From now on, you shall be known as David!

  15. Now I must ask a question (please don’t beat me, I tried google and Amazon!). I do have rose extract but I do wonder if anyone has found a good, consistent source of non-sprayed dried rose petals from the US? Amazon truly took me down a rabbit hole of possibilities :-). If not the right forum for this question, please delete!

  16. Carol E. Hickman says:

    August 29th, 2017 at 11:26 pm

    Best. Post. Ever. Even if I didn’t already want to round up these ingredients and make the cookies, I would do it now out of pure solidarity.

  17. I always read comment, and I cant stop… they make me laugh… but come on! you are online! google up ingredients or yet another recipe people!:)
    my most funny comment was in a white chocolate brownie: all the people were about how original it was… except one: can i make it with dark chocolate! No! you have tons of brownie recipe online, why do you need to change this almost unique recipe?

  18. Heather Struck says:

    September 7th, 2017 at 7:31 am

    @Darien — Kalustyan’s in New York. You can order from their website!

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