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Apricot

Apricot, Prosciutto and Tarragon Cocktail Sables

by:
June  7, 2012
4.5
2 Ratings
  • Makes about 5 dozen
Author Notes

Inspired by Dorie Greenspan from the great "Around My French Table", I added prosciutto and gruyere cheese for a more salty/sweet take on this incredibly delicious cookie and used the last of a bowl of beautiful fresh apricots from Sunday's farmer's market. This could quite possibly be the only cocktail cookie I ever serve again - I only baked half the batch and they were inhaled as soon as I turned away... —foodfanatic

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Ingredients
  • 1/2 cup sugar
  • 2 tablespoons finely chopped tarragon
  • 1/2 cup unsalted butter, softened
  • 1 egg
  • 1/3 cup extra-virgin olive oil
  • 2 cups all-purpose flour
  • 1/2 teaspoon sea salt
  • 1/2 cup chopped apricots, fresh or dried
  • 8 thin slices of prosciutto, chopped
  • 1/2 cup grated gruyere cheese
Directions
  1. In a small bowl, rub the tarragon into the sugar to release the oils. Beat the butter and tarragon sugar in a mixer until fluffy. Add the egg and beat for 1 minute. Slowly add the olive oil beating until well combined.
  2. Briefly whisk the flour and salt together in a small bowl and add to the mixer. Beat the flour into the batter until just combined. Fold in the apricots, prosciutto and cheese.
  3. Turn the dough out onto a work surface and knead a couple of times. Divide the dough into 2 pieces and roll out each piece between 2 sheets of wax paper about 1/4-inch thick. Freeze the disks for about 1 hour.
  4. Preheat the oven to 350F. Line 2 baking sheets with parchment paper. Remove the top sheet of wax paper from dough disks and stamp out cookies with 11/2-inch cookie cutter. Place the cookies on the baking sheets 1-inch apart and bake for about 20 minutes until lightly golden. Halfway through baking rotate the baking pans.
  5. Cool the cookies in the pans for a few minutes and then transfer to wire racks to cool completely.
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1 Review

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BobB138 December 24, 2015
Great recipe, but some of the steps are too much work, so consider some minor changes. I know the Dorie Greenspan recipe and this one has some differences. For one, the addition of the olive oil will change the texture of the dough - not "crumbly" as in Dorie's recipe. No big deal, just be aware of it. Sablés in French means "sandy" - these are not quite that texture. But rolling out the dough into a big flat disc and using a cookie cutter? Too much work, and when you use the leftover dough, you overwork it. Per Dorie "Scrape the dough onto a work surface, gather it into a ball and divide it in half. Shape each piece into a smooth log about 9 inches long (it's easiest to work on a piece of plastic wrap and use the plastic to help form the log). Wrap the logs well and chill them for at least 2 hours.......... Trim the ends of the roll if they are ragged and slice the log into 1/3-inch-thick [this recipe calls for 1/4" thick] cookies......Place the rounds on the baking sheet" Much simpler way to make round cookies. Also easier to add the apricots, prosciutto, and gruyere into the creamed butter/tarragon sugar before the flour, rather than trying to fold it in after adding the flour. Still a great recipe!