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Cookies, Blue Cheese Sablés (French Butter Cookies) Recipe
With an electric mixer on medium-low speed, beat butter and cheese until completely blended, about 1 minute.
Add sugar and salt and beat just until they are well mixed and creamy, about one minute longer. Do not overbeat.
Add egg yolks, one at a time, beating each just until completely mixed in. Stop beating once you have a cohesive batter.
Stir in flour with a rubber spatula, stirring just until there is no dry flour left. The dough should be sandy but form a ball when pressed.
Roll into a 2-inch thick log, wrap in plastic wrap, and refrigerator for 4 hours.
Line a baking sheet with parchment paper. Slice the log into 1/2-inch slices. Place slices 1 inch apart on the baking sheet.
Bake until the edges are light brown, about 18 minutes.
I recommend St. Agur or any double-cream blue cheese.
Do not overwork this dough. The less handling, the better.
This dough MUST rest in the refrigerator for at least 4 hours before baking. Because there is no leavening, the butter is the rising agent. Therefore, the butter must be very chilled before they go into the oven.
Keep some of this dough in the freezer for last-minute gifts or unexpected guests.
It's traditional to stamp each dough slice before baking with a cookie stamp. This step is optional, but it's very charming in the end result.