Parmesan & Olive Sablés for a Summer Apero

Bordeaux is currently baking in a French Dutch oven with temps around 105°F (43°C), and I’m hiding inside with my mini-split AC units on full blast. Lemonade with seltzer and frozen fruit has become my entire personality. Along with small bite-sized snacks, little mini-apéros for lunch and dinner are basically all I can endure in this heat.