Savory Sage-Parmesan Sables
Published January 21, 2012 | 
My baking guru friend Kirsten over at My German Kitchen In The Rockies made these savory cookies awhile back and brought them to a pot luck food blogger meet-up. Everyone carried on and on about how good they were and we all asked for the recipe.
Some of the Wine Time carrying-on-ers and Z
I made them this last week for our January Wine Time gathering and everyone carried on and on about how good they were and they all asked for the recipe.
As you know, once a month, we gather the usual suspects (Dan, Teri, Kathy and Tom) for a get together at our house to enjoy a special bottle of wine and lots of good appetizers and friendship.
Here’s the January appetizer spread. Kathy brought cheese fondue complete with apples, broccoli, mushrooms and chunks of sourdough and rye bread for dipping. DEElicious. I put out chunks of jalapeno, cheddar, buffalo bratwurst sausages and Little Smokies. Bowls of BBQ sauce and mustard sauce were alongside for dipping. And of course some of my pickled beets.
A Wine Time tradition is Cheetos in a crystal bowl. Dan and Teri brought the Cheetos and a chaser bottle of wine.
I also served Kristin’s cookies. Savory, buttery and Parmesan-y these really are wonderful. Kirsten suggested to serve them with some salty olives and and a good red wine. She was spot on. A taste of the buttery cookies alongside those olives was sensational and they paired wonderfully with our good red wine. I made mine with Rosemary rather than sage.
Let’s take a look.
| Savory Sage-Parmesan Sables |
: Appetizer
:
- 1 stick (1/4 pound or 114 g) butter, at room temperature
- 4 ounces (114 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, thyme, rosemary or 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.
Google Recipe View Microformatting by Easy Recipe
Savory Sage-Parmesan Sables … They’re what’s for an Appetizer.
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I’ve never heard of a sable, but they sound very good. It’s great to have a monthly get together with friends over a bottle or three of good wine.
I’ve never heard of a sable either. When I went over to her blog to find the recipe that’s what she called them. I’ve been calling them parmesan cookies.
I’m with Larry. A get-together with friends and wine is always a good thing. Your sables are so pretty and I know must be delicious too with the good Parmesan cheese. Did I miss something about the Cheetos in the crystal bowl? Sounds like there might be an interesting story here and I missed it.
Sam
Sam, each month Dan and Teri and Kathy and Tom trade off bringing either the chaser bottle of wine and an additional appetizer. The first month Dan and Teri were designated to bring the extra appetizer. They showed up with a joke bag of Cheetos. I promptly walked to my China cabinet and brought out a beautiful bowl for them. It’s been a tradition ever since. And by the way, they did go back out to the car for an outstanding appetizer they brought.
These are indeed wonderful little nibbles, and they are especially good when you share them with friends. This looks like a wonderful fondue spread. I haven’t used my fondue pot in ages. You have inspired me to dig it out.
I took them to a Christmas Party also. They always seem to be a hit.
I love a savory cookie and these do sound dee-licious. We have a gathering of friends coming up this weekend and I think I’ll bring these!
My husband would be all over that bowl of Cheetos
Well, I have to admit, no matter what deliciousness is served for these evenings, the Cheetos always seem to be one of the more popular items.
I think the Cheetos were the most popular thing on the buffet.
Hi Lea Ann, I am so happy that your friends enjoyed the sables as well. I have made them twice now. Once with thyme and the other time with sage. I like your idea to bake in rosemary.
Wishing you a relaxing Sunday. Kirsten
Thanks for the recipe Kirsten. Everyone loved them.
Gosh, these sound good – along with a glass of wine.. Mmm!
Karen, they were perfect with red wine.
Looks like you guys know how to have fun! So what kind of wine pairs best with Cheetos?
It’s funny about that Chris, it seems any wine that’s ever been served pairs well with those Cheetos.
WOW! Those sables/parmesan cookies sound so yummy! Sounds like a great monthly tradition. And the Cheetos in a beautiful crystal bowl is too funny!
Thanks Yvette.
I love your wine gatherings and keep thinking of starting this tradition up here. Those cheese sables look divine! I am crazy about cheesy short bread kinds of snacks – and the olives sound like a great side for them. And you know me and wine. LOL about the Cheetos pairing.
We can’t have our wine time party without Cheetos. If someone shows up with out them, they’d be sent directly to the store.
Those little cookie/cracker things are pretty easy to make. Let me know if you try them.