3. Sunday of Advent and Savory Sage-Parmesan Sables

by Kirsten on December 11, 2011 · 16 comments

in Starters, Starters & Sides

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.

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Cooking Rookie January 1, 2012 at 1:41 am

mmm.. these look delicious!

Kirsten December 23, 2011 at 7:37 pm

Liebe Kirsten,
ich wünsche Dir und Deiner Familie wunderschöne, besinnliche Weihnachtstage mit leckerem Essen und einen guten Start ins neue Jahr!
LG, Kirsten

highplainsdrifters December 23, 2011 at 1:26 pm

Mmmmm … can practically taste the pictures. Cheers!

Andrea @ ForkFingersChopsticks.com December 23, 2011 at 6:25 am

I came here looking for a little inspiration. Thanks for posting. Can't wait to nosh on these. Merry Christmas!

Les rêves d'une boulangère (Brittany) December 20, 2011 at 11:58 am

What a unique recipe. It looks really lovely and perfect for entertaining

kitchen flavours December 19, 2011 at 2:32 pm

These looks wonderful! Love the usage of sage!

Sue/the view from great island December 18, 2011 at 9:37 pm

I have a weakness for shortbread cookies both sweet and savory. I like experimenting with different combinations, and the fresh sage in these sounds great. I can never manage to get mine perfectly round, you did a beautiful job!

From Beyond My Kitchen Window December 18, 2011 at 3:01 pm

I have always wanted to make a savory cracker. These look so delicious. You always do such a wonderful job on your photos too!

blackbookkitchendiaries December 16, 2011 at 8:30 pm

these sounds really good! i cant wait to try this out. thank you for sharing this.

Tracy December 15, 2011 at 6:48 pm

These cookies are gorgeous! Love this savory version of sables!

Karen (Back Road Journal) December 13, 2011 at 8:26 pm

I am new to you blog and just wanted to let you know how much I enjoyed it. I can't wait to try these lovely little savory shortbread. I think they would go great with a glass of Champagne on New Years Eve.

Susan December 13, 2011 at 3:03 pm

I love turning what would be normally sweet into something savory. This time of year, when the cold weather calls for soup or stew, these savory sables would be a perfect accompaniment. However, I think they also make a great cracker to go with a cheese platter for entertaining. Oh heck…they're just perfect!

Loveforfood December 12, 2011 at 10:46 am

would love to try that.. i love parmesan.

Karen Harris December 12, 2011 at 2:17 am

I was just thinking the same as Lea Ann, but if memory serves me it seems like those were thyme and Parmesan. They were very memorable. These look like a wonderful gift idea. If you have an extra dozen or so around you know where to send them!

Lea Ann December 11, 2011 at 9:16 pm

Are these the same shortbreads that you brought to our blogger meetup? The ones that we carried on and on about?

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