Salty-Sweet Sablés

Recipe by Molly Marzalek-Kelly
1 Review 5.0 out of 5 stars

Too savory to be cookies and too delicate to be crackers, these tender crisps are like sablés (a classic French butter cookie) but with a savory spin. These crisps, which are flavored with herbes de Provence and shredded Parmesan cheese, are best enjoyed on a charcuterie board, paired with your favorite drink, or simply nibbled directly off the baking sheet. They’re so aromatic when baking that they’ll send the signal to anyone within nose-shot that something delicious is coming. 

Prep
20 mins
Bake
15 to 20 mins
Total
3 hrs
Yield
3 1/2 dozen small (2") sablés
Salty-Sweet Sablés - select to zoom
Salty-Sweet Sablés - select to zoom
Salty-Sweet Sablés - select to zoom

Instructions

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  1. In a large bowl or in the bowl of a stand mixer fitted with the flat beater, beat the butter, sugar, herbes de Provence, and salt until smooth. The mixture should look slightly fluffy.  

  2. Add the egg yolk and mix until combined. 

  3. Add the flour and cheese and continue mixing until a smooth dough forms. 

  4. Shape the dough into a log about 11" long and 1 1/2" to 1 3/4" wide. 

  5. Sprinkle the breadcrumbs on a piece of parchment. Roll the log of dough in the breadcrumbs to evenly coat the exterior.

  6. Wrap the log in plastic or place it in a Slice-and-Bake Cookie Dough Keeper, and chill in the refrigerator for at least 2 hours, or freeze for 1 hour. The log of dough can be stored in the freezer for up to 3 months. 

  7. Preheat the oven to 350°F. Lightly grease 2 baking sheets, or line with parchment. 

  8. Unwrap the log of dough and use a sharp knife to cut it into 1/4"-thick slices. Place the slices on the prepared baking sheets. 

  9. Bake the sablés for 15 to 20 minutes, rotating halfway through, until golden brown. Remove from the oven and allow them to cool completely on the baking sheets. 

  10. Store leftover sablés in an airtight container for up to 1 week; freeze for longer storage.  

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