"Sablé—the word translates as sand—cookies have a pleasantly dry and crumbly texture. This version is from Brittany; Bretons are famous for liking their salt (some of the best sea salt in the world comes from the Breton coast), and the dough has a characteristic touch of salt. This sablé has a buttery flavor that I can only describe as being "very French." It is one of my favorite cookies to eat with ice cream or sorbet; it goes with any flavor you can name. It is very rich, so two cookies are enough with sorbet."
From Simply Sensational Desserts by Francois Payard.