Take-out Tuesday, Rosemary Pine Nut Sables

You’re probably wondering what a sable is…this one is not a furry relative of a mink…it’s a shortbread cookie!

pine nut and rosemary sables thepaintedapron.com

Sable is French for “sand,” which refers to the sandy texture of this delicate and crumbly shortbread-like cookie

rosemary sables thepaintedapron.com

And these my friend are amazing

rosemary pinenut sables 2 thepaintedapron.com

The recipe title intrigued me, but when I read it and saw the sugar I was confused…sugar in a savory cookie with pine nuts and rosemary?

rosemary pinenut sables thepaintedapron.com 1

Food of the Gods I say!

PicMonkey Collage

This is a simple slice and bake cookie, that’s not sweet, but just a wonderful buttery bite with just enough rosemary to tingle your senses and pine nuts for a pop of flavor and a little crunch~

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This is a fast and easy dough, whip up a batch and keep in the fridge over the holidays, and slice and bake as you need them

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cream butter and sugar

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add egg yolks and flour

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Dough will be slightly crumbly

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Toast pinenuts in a dry skillet over medium heat.  Do not walk away, they burn easily.

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Stir in rosemary and pinenuts

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Form dough into a log and wrap in plastic wrap

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yes, I bought the holiday Saran, which is pink and I love pink, but not so much on Saran

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Rosemary Pinenut Sables

  • Servings: 30 cookies
  • Difficulty: easy
  • Print

from Epicurious

2 sticks, 16 Tablespoons, unsalted butter

1/2 cup sugar

2 egg yolks, room temperature

1/2 tsp salt

2 cups all purpose flour

2 T finely chopped rosemary

1/3 cup pine nuts, toasted

Cream butter and sugar with a hand held mixer in a large bowl.  Add egg yolks and salt.  Add flour and beat until just combined.  Stir in rosemary and pine nuts.  Shape dough into a log and wrap in plastic wrap.  Refrigerate at least 2 hours.  Cut into 1/3″ slices and bake on a parchment paper lined baking sheet at 350 for 14-18 minutes, or until just golden around the edges.  Makes about 30

Baking time will depend on your oven and the thickness of the dough, so check frequently towards the end of cooking time

rosemary pine nut cookies thepaintedapron.com

Serve with a cup of coffee or afternoon tea, or as a cocktail biscuit or an appetizer

savory holiday cookie thepaintedapron.com

for another printable version of Rosemary Pinenut Sables click here

I hope you will try these over the holidays~

This would make a great Gift from the Kitchen too!

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Melanie Makes

Comments
17 Responses to “Take-out Tuesday, Rosemary Pine Nut Sables”
  1. lulu says:

    I am so wishing for a cookie right now, and if you were closer I’d run right over.

    Like

  2. Lynn says:

    They sound good, I love rosemary and have yet to try a pine nut:@)

    Like

  3. I am intrigued now and must try these cookies. Now, to find the time to make them.

    My tree lights are giving me fits and no time to look for a new tree so I am way behind the decorating ball.

    Like

  4. Marigene says:

    Jenna, this is my type of cookie…need to get some fresh rosemary…can’t wait to try them!
    Have a wonderful week.

    Like

  5. Mary says:

    This is my kind of cookie Jenna, a little sweet and savory with the rosemary too! I love the convenience of making a dough to refrigerate and slice & bake later especially with the holidays!

    Like

  6. These do sound intriguing. Rosemary is one of my favorite herbs and I am always looking for other ways to use it!

    Like

  7. Miz Helen says:

    Hi Jenna,
    I would just love to have these with my afternoon tea, the rosemary and pine nuts are a great combination. Thanks so much for sharing with Full Plate Thursday this week. Hope you have a great weekend and come back soon!
    Miz Helen

    Like

  8. I recently started sharing recipes on The Jenny Evolution and thought it would be terrific to have a group on FB where we can share our recipes not just with other bloggers but with people who are searching out recipes. That said, I’m launching a Food Blogger group! If we work together we can make this a great outlet for all of us. If you’d like to join, visit me here https://www.facebook.com/groups/341455112700743/

    To be approved post to the group, please follow the directions in the group description. Look forward to seeing you there!

    Like

  9. I recently started sharing recipes on The Jenny Evolution and thought it would be terrific to have a group on FB where we can share our recipes not just with other bloggers but with people who are searching out recipes. That said, I’m launching a Food Blogger group! If we work together we can make this a great outlet for all of us. If you’d like to join, visit me here https://www.facebook.com/groups/341455112700743/

    To be approved post to the group, please follow the directions in the group description. Look forward to seeing you there!

    Like

  10. Marigene says:

    Jenna, I finally found time to make these…OMG, they are good! They are definitely a keeper. Thanks for sharing.

    Like

  11. Anonymous says:

    I am coming back to this post to let you know that I tried a different version of these. They did not have pine nuts, but I added them because I saw you do it here. There is no sugar, no eggs in the version I used. The sea salt and rosemary are applied to the top of the wafer before they are baked. They are INCREDIBLE! I used habanero cheese, so they are hot, salty, savory — crispy, too — all at once. But your post started me on this hunt for other versions to see what I could come up with!

    Like

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