Sarah O’Brien’s Parmesan Sablés
Makes 24
  • 1 cup (227 grams) unsalted butter, preferably European-style high-fat butter (such as Plugra), softened
  • ⅓ cup (40 grams) confectioners’ sugar
  • ¾ cup freshly grated Parmigiano-Reggiano, grated on the large holes of a box grater
  • 1½ teaspoons (9 grams) kosher salt
  • 1 teaspoon olive oil
  • 2 cups (280 grams) all-purpose flour
  • 1 large egg yolk, whisked with a dash of cream
  • Maldon sea salt
  • Red Mule yellow cornmeal
  1. Cut butter into large, tablespoon-size pieces.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until no chunks remain but butter is not fluffy, about 1 minute. Scrape sides of bowl, and add confectioners’ sugar. Beat until mixture is smooth, but again, not fluffy, about 1 minute.
  3. Add Parmigiano-Reggiano, salt, and oil, and beat until incorporated. Add flour all at once, and beat until dough comes together in a crumbly mass. The dough will form a few large chunks around the paddle. Do not beat past this point.
  4. Turn out dough onto a lightly floured surface, and knead quickly once or twice by hand to bring it together until smooth.
  5. Roll dough into a 12-inch log, and wrap in plastic wrap. Refrigerate for at least 2 hours. (Dough can be refrigerated for up to 2 days or frozen for up to 2 weeks.)
  6. Preheat oven to 350˚. Line a baking sheet with parchment paper.
  7. Remove dough from refrigerator, and cut into ¼-inch-thick slices. Place ½ inch apart on prepared pan. Brush with egg mixture, and sprinkle with a dash of salt and a generous helping of cornmeal.
  8. Bake for 10 minutes. Rotate pan, and bake until sablés are evenly brown from edges to center, about 5 to 7 minutes more.
Recipe by Bake from Scratch at