My recipe for a savory Parmesan Sablé Cookie

I recently used a recipe for a Parmesan sablé that I thought would make a change from the usual commun puff pastry dough many times used as a base for many appetizers in modern French cuisine. I used it as a base for safran and thyme caramelized onions and honey and rosemary roasted golden beets.

For 8 to 10 sablés (2,5 inch diameter), use 350 gr flour mix with 60 gr powdered parmesan. Add 220 gr soft butter (en pommade) and mix to obtain a thin sandy texture (sable means sand in French) . Add one whole egg and incorporate (don't overwork the dough or it will become tough and elastic!). Let rest for 2 hours. Roll as thin as 5 mn and use a cutter to shape. Bake at 325 F./160 C. until brown.