Appenzeller and Rosemary Sablés | culture: the word on cheese
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Appenzeller and Rosemary Sablés

Savory Appenzeller and Rosemary Sablés

Sablés are a classic French crumbly cookie that comes together in a pinch. Make these for a surprise savory addition to a holiday cookie tray.
Servings 4 dozen


  • 3 cups flour
  • 3 cups grated Appenzeller
  • 3 stalks rosemary leaves separated and finely chopped
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon salt
  • 3 sticks salted butter at room temperature
  • 1 egg yolk


  • Combine flour, Appenzeller, rosemary, chili powder, and salt in a bowl. Mix in butter and egg yolk until a dough forms. Add 1 to 2 teaspoons of cold water as needed if mixture doesn’t come together. Wrap dough tightly with plastic wrap and refrigerate for 15 minutes.
  • Heat oven to 350°F. Roll dough into 1⁄4-inch rectangle between two sheets of parchment paper to prevent sticking. Cut 11⁄2-inch squares with a knife. Arrange cookies on a baking tray lined with parchment paper or a silicone liner. Bake for 15 to 20 minutes until just brown. Cool completely before serving.

Jenny Bravo

Jenny Bravo is a food photographer and the owner of a production studio and online home decor store in Portland, ME. Having started her career out of culinary school as a private chef, she is passionate about developing simple and elegant seasonal recipes.

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