I initially crafted this recipe after reading of Gluten-Free Girl's uncharacteristic failure in de-glutin-izing the amazing World Peace Cookies (a chocolate sablé with chocolate chunks and a salty edge) from Dorie Greenspan. Sablés are a French shortbread named for their sandy texture, and are a perfect cookie to make gluten-free (as a short and crumbly texture isn't a problem in gf baking). I used nubbly rice flour as the main starch, with a few others along, and a pinch of xanthan to bind. I also busted out a secret weapon: hard-boiled egg yolks. Cooked yolks aren't a common cookie ingredient, but are found in some traditional sablé recipes. They lend a delicious richness, but without the water content and binding properties of raw yolks, or the melting potential of butter. The resulting cookies have a lovely crumbly-but-not-too-crumbly texture, are tidy and adorable, and are rich, chocolatey and just a bit salty. - deensiebat

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