You’re probably wondering what a sable is…this one is not a furry relative of a mink…it’s a shortbread cookie!
Sable is French for “sand,” which refers to the sandy texture of this delicate and crumbly shortbread-like cookie
And these my friend are amazing
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?
Food of the Gods I say!
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~
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
cream butter and sugar
add egg yolks and flour
Dough will be slightly crumbly
Toast pinenuts in a dry skillet over medium heat. Do not walk away, they burn easily.
Stir in rosemary and pinenuts
Form dough into a log and wrap in plastic wrap
yes, I bought the holiday Saran, which is pink and I love pink, but not so much on Saran
Rosemary Pine Nut Sables
Ingredients
- 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
Instructions
- 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
Notes
Serve with a cup of coffee or afternoon tea, or as a cocktail biscuit or an appetizer
I hope you will try these over the holidays~
This would make a great Gift from the Kitchen too!
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