Sables are French butter cookies form 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. They go very well together with some good red wine and olives.
* 1 stick (1/4 pound or 114 g) butter, at room temperature
* 3 ounces (85 g) Parmesan cheese, freshly grated (don’t use anything else!!)
* 1 teaspoon fresh sage, minced
* 1/2 teaspoon pepper, freshly ground
* 1/2 teaspoon salt
* 1 1/4 cups organic flour
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 crumbles form. About 1 minute.
On a floured wooden board roll the dough into a 9 inch long log. Wrap the log in plastic 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.
Inspired by Ina Garten.