These butter sables are accented with rosemary and pine nuts. They're an interesting mix between sweet and savory, and just perfect with a cup of tea.
Note: Because sables derive so much of their taste from butter, use the best quality you can find.
- Yield:makes about 30 cookies
- Active time: 15 minutes
- Total time:35 minutes plus 2 hours chilling
- 16 tablespoons unsalted butter at room temperature
- 1/2 cup (3 1/2 ounces) granulated sugar
- 2 egg yolks, at room temperature
- 1/2 teaspoon salt
- 2 cups (10 ounces) all purpose flour
- 2 tablespoons finely chopped rosemary
- 1/3 cup toasted pine nuts
In a large bowl, cream together butter and and sugar with a handheld electric mixer, about 2 minutes. Beat in egg yolks and salt. Add flour and beat just until combined. Add rosemary and pine nuts and stir until evenly distributed. Roll dough into a 1 1/2-inch wide log, cover with plastic wrap, and chill for two hours in the refrigerator.
Preheat oven to 350°F. Line a baking sheet with parchment paper. Use a sharp knife to slice log into 1/3-inch thick pieces. Bake cookies until golden, turning sheet once during baking, about 18 minutes. Transfer to a wire rack and let cool.