Herbed Sables
By: Jenny Richards
Published: Friday, March 5, 2010 - 1:00pm

Ingredients




16 teaspoons butter, at room temperature
1 1/2 cups AP flour
1 cup whole wheat flour (I use King Arthur White Whole Wheat)
1 teaspoon garlic powder
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
3/4 teaspoon salt
 teaspoon freshly ground pepper
1 cup ricotta cheese
1 cup Beecher's Flagship Cheese, finely grated (or any medium-dry firm cheese like 
Paprika, for rolling

Preparation

1 Combine the flours in a small bowl. 2 Cream the butter, garlic powder, salt, pepper, and herbs. 3 Add the ricotta and mix well to combine. 4 Add the flour mixture and mix briefly to combine. 5 Add the cheese and mix until combined. 6 Roll the dough into a log and wrap it with parchment or plastic wrap. Rest the dough in the fridge for 30 minutes. 7 Preheat the oven to 350F. 8 Remove the roll from the freezer and roll in paprika. Brush off the excess paprika. 9 Slice 1/4" thick 'coins' of the dough and place them 1" apart on a baking sheet lined with parchment paper. 10 Bake 20 - 25 minutes, flipping the cookies over midway through to allow them to brown evenly on both sides.

About


This is a basic butter cookie recipe with most of the sweet removed. You can substitute practically any dry cheese, but you'll need a soft cheese to keep the dough moist. This would be great with an Asiago or an aged Gouda too.
Great for serving at a wine tasting party too.