For the second year running, we gathered at Brittany and Jeff P’s Cookies and Cocktails party—a spirited holiday tradition featuring a delightful display of sweet treats and cleverly crafted drinks. While most guests leaned hard into sugar territory, I again opted for savory cookies. And I may be making this my thing.

This year’s version—cheddar-pecan sablés. Inspired by a French cookie with a name that translates to ‘sandy,’ sablés are buttery and crumbly, a close cousin to shortbread. My take—adapted from a recipe shared by Jim C—is extra savory and delightfully sugar-free. The dough is enriched with sharp white cheddar and speckled with chopped pecans. I use the pre-chopped ones from Trader Joe’s—they’re just the right size and save a step.

Unlike Jim’s version, which has a cheese base and is topped with a whole pecan, I fold everything into the dough. It’s a simple refrigerator cookie: roll, chill, slice, bake. The dough is cooperative, though you’ll want to press in any rogue pecan bits before slicing.

Cheese if the star of these cookies—please take the time to grate the cheese rather than using pre-grated cheese. You’ll get a better quality cheese and avoid ingredients added to pre-grated cheese to prevent the cheese from caking.

Last year I made Blue Cheese Sablés—savory but with a touch of sugar. I love the idea of becoming known for a savory cookie at this party. It feels like a small act of culinary subversion.

Cheddar-Pecan Sablés

Savory shortbread cookie

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Course Dessert

Servings 4 to 5 dozen

Ingredients

16 tablespoons (2 sticks) unsalted butter, softened
1 teaspoon Worcestershire sauce
2 cups all-purpose flour
1/2 teaspoon Kosher salt
1/4 teaspoon cayenne pepper or to taste
1/4 teaspoon smoked paprika
1 pound sharp white cheddar cheese freshly shredded (see Notes)
3 cups chopped pecans

Instructions

In a large bowl of stand mixer (or large bowl with hand mixer), beat the butter and Worcestershire sauce until smooth and creamy.
Add the flour, Kosher salt, cayenne pepper and smoked paprika. Beat well, scraping the sides.
Add the cheddar cheese and beat well, scraping the sides and bottom of the bowl.
Add the pecan pieces and beat well until the pecans are fully incorporated in the batter.
Divide dough and roll into two 14-inch logs or four 7-inch logs (I found it easier to make four logs), each about 1-inch thick. Wrap each log in plastic wrap and refrigerate for at least 2 to 3 hours or up to 3 days.
Preheat the oven to 350°F. Line a baking sheet(s) with parchment paper.
Unwrap each log and cut into 1/2-inch thick rounds using a sharp knife. (They might crumble a bit—if so, just smush them back together.) Transfer wafers to the prepared baking sheet(s), spacing 1-inch apart (they do not spread).
Bake for 18 to 20 minutes, until the edges are brown.
Let the wafers cool on the pan for 5 minutes and then transfer to a wire rack to cool completely.
Store the wafers covered at room temperature and serve within 2 days.

Notes

Cheese is the star of these cookies—please take the time to grate the cheese rather than using pre-grated cheese. You’ll get a better quality cheese and avoid ingredients added to pre-grated cheese to prevent the cheese from caking.
I used a medium Cheddar (Wegmans brand) that had been aged 16 to 18 months—I recommend more sharp than mild for the cheese. The more it’s aged, the sharper it is.