INGREDIENTS

• 1 stick of unsalted butter (8 tablespoons), room temperature
• 1/2 teaspoon Kosher salt
• 1/2 cup finely grated good Parmesan cheese
• 1 tablespoon fresh rosemary leaves, chopped
• 1 tablespoon fresh thyme leaves, chopped
• 1 egg
• 1 cup unbleached all-purpose flour

PROCEDURE

In a mixer fitted with the paddle attachment, cream together the butter, salt, cheese, and herbs until just combined.  Scrape down the sides of the bowl with a silicone spatula, and add the egg.  Mix until just combined.  It will look a bit curdled.

Add the flour, and run the machine just until the dough comes together (you can’t see any dry flour), and not a second more.  Turn the dough out onto a big sheet of plastic wrap, and knead two to three times, so the dough has no air pockets or cracks.  Roll the dough, using the plastic wrap, into a 10-inch log.  Refrigerate for 2 hours.

Preheat the oven to 350 degrees F.  Cut the ragged ends off the log of dough, and then slice into 1/4-inch rounds.  Place the rounds on a parchment-lined baking sheet, and bake until the edges of the sablés are just golden, about 15-17 minutes.  Let stand 5 minutes outside to cool, then transfer to a wire rack.  Serve with lots of rosé!