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.
Provided by BecR2400
Categories Dessert
Time 1h3m
Yield 24 sables cookies
Number Of Ingredients 6
Steps:
- 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!
SAVOURY CHEESE & WALNUT SABLES FOR COCKTAILS AND PARTIES!
These delicious crisp and light little savoury biscuits/crackers are a firm favourite in our family, especially when served with the cheese board! They are also great served with soups, dips, & salads. I have used pecans instead of walnuts in the past with the same tasty results. You can omit the chilli or cayenne pepper if you are not keen on the spicy "kick" it gives! They are very nice at Christmas time if you cut them into star shapes & serve them as aperitif snacks, or with cocktails.
Provided by French Tart
Categories Cheese
Time 30m
Yield 12-16 Biscuits, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Sift the flours, salt, pepper & chillies into a bowl together & mix.
- Rub in the butter until it resembles breadcrumbs.
- Add the cheese & walnuts - mix well.
- Add the beer or milk - mix into a dough.
- Chill for 30 minutes.
- Roll out on a floured board and cut into small rounds.
- Place on a greased baking (cookie) tray and bake in pre-heated oven 180C/360F for about 15 minutes or until golden brown & crisp.
- Sprinkle with seasoning salt or Cayenne pepper if you wish.
- Cool on a wire rack and store in airtight tins.
- Serve with cheese, cream cheese & savoury fillings & dips, or just by themselves!
PECAN SABLES
This recipe is among those that reach a new level when made with sea salt and high-quality, European-style butter (like Plugra). From Gourmet, November 2002.
Provided by skat5762
Categories Dessert
Time 1h
Yield 32 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F.
- Pulse toasted pecans with 2 tablespoons confectioners sugar in a food processor until finely ground.
- Whisk together flour, salt, and baking powder in a bowl.
- Beat together butter, remaining 2/3 cup confectioners sugar, and vanilla in a bowl with an electric mixer at high speed until pale and fluffy, about 3 minutes.
- Add egg yolk and beat well.
- Add flour and ground-pecan mixture and mix at low speed until just combined, 30 seconds to 1 minute.
- (Dough will be crumbly but will hold together when squeezed.) Halve dough and roll out 1 half between 2 sheets of wax paper until 1/4 inch thick (about a 9-inch round).
- Cut out as many rounds as possible with cookie cutter and arrange about 2 inches apart on buttered large baking sheets, reserving scraps.
- Roll out and cut remaining dough in same manner.
- Gather scraps, then reroll and cut in same manner.
- Beat egg white until frothy, then brush tops of rounds lightly with egg white.
- Put a pecan half on top of each round, then brush pecan lightly with egg white.
- Bake cookies in middle of oven until tops are pale golden, 15 to 20 minutes.
- Cool cookies on sheets on racks 2 minutes, then transfer to racks to cool completely.
Nutrition Facts : Calories 84.8, Fat 5.9, SaturatedFat 2.1, Cholesterol 14.2, Sodium 41.9, Carbohydrate 7.3, Fiber 0.5, Sugar 3.1, Protein 1.1
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