About every four months or so, I invite my friends over for ‘ladies night’ and everyone brings a dish to share with the group. It’s a lot of fun because it not only gives us an opportunity to catch up on what’s going on in our lives, we also share our latest culinary discoveries with one another.
For our most recent ladies night, I decided to make these delicious, buttery rosemary dusted asiago sables. A sable is a French butter ‘cookie’, named because of its buttery, flakey taste, and texture. But don’t let the word cookie throw you, these sables are savory and can stand up to anything you would normally put on a cracker. Or, you could eat them on their own. The light dusting of powdered fresh rosemary and kosher salt give these little darlings a great flavor!
Recommended wine pairing for this would be a prosecco sparkling wine or chardonnay.
1 cup Asiago cheese, grated
1 cup flour
1 stick of unsalted butter, softened
1 tablespoon freshly ground black pepper
1 tablespoon chopped rosemary
1 teaspoon kosher salt
1) Combine the flour, butter and Asiago in a food processor until crumbly dough forms.
2) Turn the dough out onto a piece of waxed paper and form the dough into a log 2 inches in diameter, pressing out any air bubbles.
3) Wrap the dough in plastic wrap and refrigerate for an hour until firm.
4) Using a spice grinder, pulse the rosemary and kosher salt until you have a fine dust.
5) Preheat your oven to 350 degrees and line a large baking sheet with Parchment paper.
6) Remove the dough from the refrigerator and unwrap it from the plastic wrap. Using a very sharp knife, slice the dough into 1/8-inch thick rounds.
7) Arrange the rounds on the lined baking sheet 1 inch apart and bake in the oven for 15-20 minutes until golden brown.
8) Remove the pan from the oven and sprinkle a pinch of the rosemary dust on top of each sable.
9) Once the sables have cooled slightly, transfer them to a cooling rack and let them cool thoroughly before storing in airtight containers.