In most winters in Minnesota (where I live), the snow is gone by Easter, and the spring herbs and greens are starting to appear. One of my favorite foodie ways to usher in spring is with a light-bodied green tea, accompanied by some rosemary sables (a shortbread type of savory cookie).
It’s especially fun if you have some company to share this little tea party with, but I love it alone in the morning on the porch also!
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Sablé Cookies vs Shortbread Cookies
The French word sablé means “sandy” and in the case of sablés, it is referring to the crumbly texture.
Shortbread texture is similar but it tends to have more of a sugar cookie-type texture.
They are both buttery, crumbly cookies, but French sablé cookies usually include eggs or egg yolks, whereas shortbread does not typically include eggs.
Apparently, sablé cookies in France are as popular as chocolate chip cookies in the US.
By the way, the Italians also love a similar version of this cookie, which they call an Italian butter cookie. Italian butter cookies are very popular around the Christmas holidays, but since it’s spring here, I’m going with the French version.
Tea Pairings with French Sablé Cookies
I am a huge fan of tea and “biscuits”, as the British call shortbread-like cookies. They also refer to crackers served with tea as biscuits. The distinguishing factor between an American cookie and a British biscuit is that a British biscuit must always have a “snap” because it is crispy.
Tip: The type of tea that pairs best with sablés is, of course, subjective. I personally prefer the lighter green tea with savory sablés and a more robust black tea with sweet sablés.
This Moroccan Mint Green Tea or the Green Sencha Pomegranate Tea would be my preferred pairing with the rosemary sablés.
For all my hand-mixed specialty teas, my tea shop will certainly entice you!
The Easter Derby Cocktail
Not a tea drinker? If you would prefer to watch the spring sunset with a cocktail instead, try this citrusy fresh cocktail:
Ingredients:
- 2 oz rye or bourbon
- 1 oz. grapefruit juice, freshly squeezed
- 1/2 oz. fresh lime juice
- 1/2 oz. cinnamon vanilla simple syrup
Directions:
Add all ingredients to a shaker full of ice and shake vigorously for about 30 seconds. Strain into a martini glass or your favorite cocktail glass and garnish with a lime wheel.
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Rosemary Sablé Cookies
Equipment
- bowls
Ingredients
- ½ cup granulated sugar
- zest of 1 lemon
- 1 cup 2 sticks butter unsalted and at room temperature
- ½ teaspoon fine sea salt
- 2 egg yolks at room temperature
- 2 cups all-purpose flour
- 2 tablespoons finely chopped rosemary
- ⅓ cup toasted pine nuts
Instructions
- Add the sugar and lemon zest to a bowl and mix well with your fingers.1/2 cup granulated sugar, zest of 1 lemon
- In a stand mixer fitted with the paddle attachment (or in a large bowl), mix the butter on low speed until smooth and creamy, about 1 minute. Add the sugar to the mixer and beat until smooth and velvety (about 1 minute).1 cup 2 sticks butter
- Add the salt and the egg yolks, one at a time, mixing on low speed after each one. Still on low speed, add the flour, mixing until just combined (don’t overmix, the dough should be clumpy and soft).1/2 teaspoon fine sea salt, 2 egg yolks, 2 cups all-purpose flour
- Remove bowl from stand mixer and stir in rosemary and pine nuts until evenly distributed.2 tablespoons finely chopped rosemary, 1/3 cup toasted pine nuts
- Turn the dough out onto a piece of plastic wrap on the counter and knead it gently a few times. Divide it in half and shape each half into a 9-inch log, about 1 1/2 inches wide. Wrap the logs in plastic wrap and refrigerate for 2-3 hours (can also freeze at this point for about 2 months).
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper or silicone baking liners. Using a sharp knife, slice the log into 1/2-inch-thick rounds. Put them on the baking sheets, leaving about 2 inches between each round.
- Bake cookies until golden and brown around the edges, about 18-22 minutes, changing the position of the baking sheets halfway through. Let cool on the sheets for a couple of minutes and then carefully transfer to a wire rack to finish cooling.
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