Chocolate Sablés

Follow the recipe for Sablés, reducing the flour to 1⅓ cups (6⅔ ounces) and adding ¼ cup Dutch-processed cocoa powder with the flour in step 2.

Black and White Spiral Cookies

MAKES ABOUT 80 COOKIES

Follow the recipes for Sablés and Chocolate Sablés through step 2. Following the “Forming Spiral Cookies” photos, form the dough into spiral logs. Proceed with the Sablés recipe from step 4, slicing the logs into ¼-inch-thick rounds, omitting the egg white mixture and turbinado sugar in both recipes, and baking as directed.

Chocolate Sandwich Cookies

MAKES ABOUT 40 COOKIES

Follow the recipe for Sablés through step 3. In step 4, slice one dough log into ⅛-inch-thick rounds, omitting the egg white mixture and turbinado sugar. Bake the cookies as directed in step 5, reducing the baking time to 10 to 13 minutes. Repeat with the second dough log. When all the cookies are completely cool, melt 3½ ounces dark or milk chocolate and cool slightly. Spread the melted chocolate on the bottom of one cookie. Place a second cookie on top, slightly off-center, so some chocolate shows. Repeat with the remaining melted chocolate and cookies.

Vanilla Pretzel Cookies

MAKES ABOUT 40 COOKIES

Follow the recipe for Sablés through step 3, increasing the vanilla extract to 1 tablespoon and reducing the chilling time to 30 minutes (the dough will not be fully hardened). Slice the dough into ¼-inch-thick rounds and roll into balls. Roll each ball into a 6-inch rope, tapering the ends. Following the “Forming Pretzel Cookies” photos, form the ropes into pretzel shapes. Proceed with the recipe, brushing with the egg white mixture, sprinkling with the turbinado sugar, and baking as directed.