Sables are such a decadent treat this time of year. I make the sweet, cinnamon variety to add to a cookie tray or serve with eggnog or punch and the Provençal Sables made with cheese and herbs to serve with cocktails or wine.

They’re really just a butter cookie. And, they’re easy because you use the food processor and can refrigerate the dough until you’re ready to bake it.

Provençal Sables

from seriouseats.com

Makes 36

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

In a food processor, 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 pulse until the dough just 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. Using the plastic wrap as an aid, roll the dough into a 10-inch log. Refrigerate for 2 hours.

Preheat oven to 350°F. Slice dough into 1/4-inch rounds. Place the rounds on a parchment-lined baking sheet (they don’t spread much at all), and bake until the edges of the sablés are just golden, 15 to 17 minutes. Let stand 5 minutes outside to cool, then transfer to a wire rack.

Be careful not to overbake. These don’t get brown, just golden. If you bake them too long, they get dry.

Cinnamon Sables

from “East of Paris” by David Bouley,

Mario Lohninger and Melissa Clark

Makes seven dozen (84) cookies

1 1/2 cups plus 6 tablespoons (3 3/4 sticks) unsalted butter

3/4 cup plus 1 tablespoon light brown sugar

1 large egg

3 2/3 cups all-purpose flour

2 tablespoons ground cinnamon (yes, that’s right, 2 tbsp.)

1/2 teaspoon salt

1 egg and granulated sugar, for rolling the cookies

In the bowl of an electric mixer fitted with the paddle attachment, or in a food processor, beat the butter and brown sugar until smooth. Then add the egg and mix to combine. Add the flour, cinnamon and salt; beat or pulse to form a dough.

Roll the dough to form two cylinders about 2 inches in diameter, wrap them in plastic wrap, and refrigerate for at least 30 minutes or as long as three days.

Preheat the oven to 325°F. Line several baking sheets with parchment Beat the remaining egg in a bowl. Pour about 1/4 inch of granulated sugar onto a clean, dry surface. Brush the outside of the dough log with the beaten egg, then roll the log in the sugar to coat it. Slice 1/4-inch coins of cookie dough from the log, and arrange them on the prepared baking sheets.

Bake until lightly browned around the edges and firm, about 15 to 18 minutes. Let cool on the baking sheets. (Two trays in my oven were 18 to 19 minutes). I switched the trays halfway through the baking time.

These cookies will keep for a week, stored airtight at room temperature.

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