Mrs. Lenkh's Cheese Sablés

Mrs. Lenkh's Cheese Sablés
Photo by Scott Phillips


  • 3-½ oz. (1-½ cups) finely grated sharp Cheddar
  • 9 oz. (2 cups) unbleached all-purpose flour
  • 1 large egg yolk mixed with a pinch of paprika and ½ tsp. water, as a glaze
  • ½ cup finely chopped pecans or walnuts (optional)
  • 1/8 tsp. baking powder
  • 1-½ oz. (½ cup) finely grated Parmigiano Reggiano
  • 1/8 tsp. cayenne
  • + 4 more ingredients
    • 1 Tbs. table salt
    • 1 large egg, lightly beaten
    • 7 oz. (14 Tbs.) cold unsalted butter, cut into chunks
    • Kosher or sea salt for sprinkling

Put the flour, salt, cayenne, and baking powder in a food processor. Pulse to combine. Add the butter and pulse again until the butter is in small pieces, six to eight 1-second pulses. Add the cheeses, pulse, and finally, add the egg and pulse until the mixture just starts to come together. Dump...

View full recipe at Fine Cooking


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