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Provencal Sables

kept byLinn_Elliott
recipe bySerious Eats

1 stick of unsalted butter (8 tablespoons), room temperature
1/2 teaspoon Kosher salt
1/2 cup finely grated good Parmesan cheese
1 tablespoon fresh rosemary leaves, chopped
1 tablespoon fresh thyme leaves, chopped
1 egg
1 cup unbleached all-purpose flour



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