Savory Sage-Parmesan Sables

"Sables are French butter cookies from the northern part of France. They are usually citrus flavored and also go very well with a marmalade coating. Here the sables are turned into a savory treat through the addition of Parmesan cheese and fresh sage. This savory Sage-Parmesan shortbread has a very delicate crumb and makes for a wonderful appetizer to serve to your guests during the Holiday season or cocktail hour. They go very well together with some good red wine and olives. From My German Kitchen in the Rockies; inspired by Ina Garten. Note: These would be good made with fresh thyme, in place of the sage. Prep includes a 30 minute chill time."
 
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Ready In:
1hr 3mins
Ingredients:
6
Yields:
24 sables cookies
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ingredients

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directions

  • Cream the butter. You can use your stand mixer with the paddle attachment or a hand held mixer. Add the Parmesan, sage, salt and pepper and mix well. Add the flour and combine until large crumbs form. About 1 minute.
  • On a floured wooden board roll the dough into a 9 inch long log. Wrap the log in plastic or foil and rest in the fridge for at least 30 minutes.
  • Preheat the oven on Convection 350°F Line a baking sheet with a silicon pad or parchment paper.
  • Cut the log in 24 equal slices that are 3/8 inch of thickness. Use a very sharp small kitchen knife.
  • Bake for 18 to 20 minutes or until very lightly browned. Rotate the pan once during the baking time.
  • Cool the shortbread and serve at room temperature. I served mine with olives and a good red wine.
  • Enjoy!

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Reviews

  1. Perfect textured, nice and salty sables. I used more sage, like 1 tablespoon.
     
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RECIPE SUBMITTED BY

<p>Married to my sweetheart for almost forty years and we have two wonderful children who are grown and have flown the coop. Also, we have been blessed with a wonderful son-in-law and beautiful daughter-in-law, plus FIVE grandchildren: two beautiful granddaughters ages five and eight, and three sweet adorable little grandsons ages 2 months, 2 years and 3 years. My husband and I share a combination of English, Irish, Scottish, Welsh, Dutch, Swiss, Polish, Austrian, German and French heritage, and our son-in-law and daughter-in-law are both Hispanic. We've traveled extensively to many countries abroad (we lived in Germany), and have traveled and lived in several states here in the U.S.A. Many of the recipes I post here are influenced by our combined heritage or from our travels, or they are old family favorites that I want to share with you. I hope you enjoy! Have been to culinary school with many years of cooking (mostly for my family) under my belt, so know my way around a kitchen. And I'm very lucky to have the best sous chef in the world, dddddh! One of my favorite chefs of all time is Jacques Pepin! I have several of his cookbooks, and enjoy watching his television cooking show Fast Food My Way. Another top favorite is Julia Child (of course!). A few other chefs I read/enjoy watching on t.v. are: Giada At Home, Ina Garten's The Barefoot Contessa, Nigella Lawson's Nigella Bites, and Patti's Mexican Kitchen, and many more. On my bucket list is dining at Thomas Keller's establishment The French Laundry in Napa Valley, California... as well as Alice Waters' Chez Panisse in Berkeley, and the James Beard award winning Tartine Bakery and Cafe in San Francisco. One day!! &nbsp; Hobbies/Interests: Decorating with fresh flowers and herbs from the garden is my passion, and brings me deep joy! It's really hard to beat!! I love connecting with others who enjoy the same. Gardening, decorating, sewing, music, dancing, film, and reading are also up there. Spending quality time with my grandchildren, family, and friends (and cooking holiday meals!). Currently, a newfound passion has been so richly rewarding for me: genealogical research. I heart ancestry dot com. And last but certainly not least, I absolutely LOVE cats--we have two half-Siamese fur babies (cats) that allow us to live here!!&nbsp; &nbsp; A Note of Thanks~ I try to personally thank everyone who kindly makes and reviews my recipes, but sometimes I am busy, late, or may forget. Please know that I am always humbled that you would try one of my recipes, and I enjoy reading the reviews and seeing all the pretty photographs. Thanks so much!&nbsp;</p>
 
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