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Rosemary Sablé Cookies and Green Tea for Spring

Rosemary Sablé Cookies and Green Tea for Spring

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!

Rosemary sable cookies on a board with a sprig of rosemary.
Rosemary sablé cookies

Jump to: RECIPE | Pair with Tea | Easter Cocktail & Video

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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!

herbal teas in cups with flowers strewn in front
Herbal Teas from Heathglen’s Farm to Jar

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.

How to Make Rye Grapefruit and Cinnamon Cocktail for Easter
Watch this video on YouTube.
Watch the Step by Step Video for More Details

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Rosemary Sablé Cookies

Sabels (cookies) made with rosemary
These shortbread-like cookies are buttery and crumbly and not too sweet. They pair beautifully with tea.
5 from 1 vote
Prep Time 30 minutes
Cook Time 20 minutes
Servings 12
Calories 278

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
  • 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.

Notes

** Note:  If you want to get really fancy, roll the sabel log in a little sugar and crushed nuts and/or rosemary before baking to make the edges stand out.
 
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Nutrition

Calories: 278kcalCarbohydrates: 25gProtein: 3gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 73mgSodium: 221mgPotassium: 53mgFiber: 1gSugar: 9gVitamin A: 517IUVitamin C: 0.03mgCalcium: 12mgIron: 1mg
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