Parmesan Sablés

Summer Sipping

A take on The Little Tart Bakeshop’s Sarah O’Brien’s favorite cheesy popcorn snack, these Parmesan Sablés have the crumbly texture classic to the French cookie but with that savory note of sharp paremsan. Pair this cookie with Paul Calvert’s Late Matinee, a salty gin cocktail. 

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.


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