I loved that this week's Tuesdays With Dorie recipe for sables provided us with several flavor options. As my baking time this month is devoted to assorted holiday sweets, I was definitely up for making the savory version of this buttery shortbread cookie.
The crumbly yet tender texture of these gems is what makes them so addictive to eat. Technique is key to getting the right texture - no overmixing of the dry ingredients! I sprinkled the formed logs with ground marcona almonds before slicing, then topped each sable with a sprinkling of fleur de sel.
I appreciated how the parmesan cheese flavor was centerstage in these sables. I did yearn for a little cracked pepper and/or herbs to balance out the rich flavor of the butter and cheese (note for next time). These sables were the perfect savory snack to serve along with a nice cabernet sauvignon.Thanks to Barbara of Bungalow Barbara for a terrific pick this week! You can find the recipe at Barbara's blog or at this NY Times article. The possibilities of this recipe is endless, so make sure to visit the TWD blogroll to see the many delicious versions.
