Apparently Sablé is French for “sand”, so it should almost be like a short bread 
Brown the butter while infusing it with sage 
Pull the sage out when the butter is done, and once cool mix with the large grain sugar 
The brown butter. The sediment is from infusing the sage. You definitely want to include that in the dough 
Solidify the butter 
Cream the butter and sugar 
Add the egg yolks, whole eggs and vanilla. Then the flour and salt. I had to add an additional yolk and whole egg to get a texture that would come together. 
Chill as logs overnight, roll in the sage sugar, then slice into 1/2 inch rounds and bake
10/10! They’re amazing!
My Cooking Journey 