Right before the Holidays I visited my aunt, who is an incredible cook and baker. Every time I stop by for just a coffee, she always serves something incredibly delicious home baked with it. I really appreciate that, and I’m also very inspired by her and her baked goods. So anyway, this time she served me some delightfully light and savoury parmesan cookies, and since I’m having a small gathering later this week to celebrate my birthday, I though I would whip up a batch. I wanted them to be buttery and sablée like, so I decided to adapt my trusted Rosemary Sablée recipe into this savoury treat. I haven’t translated that recipe (yet), but it’s the same base as this one. All I did was to swap the sugar for freshly grated parmesan – and it turned out great!