Recipe of the week: Sablé Cookies

Hello everyone,

I just came back from my trip to Jordan. It was one hell of a trip. I had a great time with my girls and I can’t wait to tell you all about it. You will know everything in my upcoming post. But before you do, you absolutely have to check this Sablé recipe. I tried it a while ago and I kept the recipe to share it with you. It’s very easy and you should totally try it. The Sablés taste great with coffee or juice.

 

Ingredients:

·         2 ¼ cups all-purpose flour

·         ½ tsp ground cinnamon

·         ½ tsp salt

·         ½ baking powder

·         ¾ cup (96g) slivered almonds

·         ¼ packed light-brown sugar

·         1 cup unsalted butter, softened

·         ½ cup powdered sugar, plus more for dusting

·         1 large egg

·         1 tsp vanilla extract

·         ¼ tsp almond extract

·         1 cup strawberry aw raspberry jam, seedless if preferred

Directions

·         In a mixing bowl, whisk together flour, cinnamon, salt and baking powder, set aside. In a food processor, pulse almonds with brown sugar until finely ground, set aside.

·         In the bowl of an electric stand mixer, whip together butter and powdered sugar on low speed until combined, then increase to medium-high and whip until creamy, about 1 minute. Mix in egg, then blend in vanilla and almond extract. Mix in almond mixture, then with mixer set on low speed, slowly add in flour mixture and mix until combined. Form mixture into a ball and drop onto a sheet of plastic wrap, then flatten into a 15cm round disk, cover with plastic wrap and chill in refrigerator 2 hours.

·         Preheat oven to 350 degrees. Dust work surface with flour, cut disk in half and then evenly roll out each portion into 0.5 cm thickness. Cut into heat shapes using a cookie cutter, then using a smaller heart shape cookie cutter, cut smaller hearts into the centers of half of the hearts. Carefully transfer to parchment paper lined baking sheets (you can run a sharp knife or pastry scraper under cookies to help lift them if needed. Also, chill dough that’s not currently being rolled or baked, the hearts hold their shape better when cold), spacing cookies 3cm apart. Bake in preheated oven 10-12 minutes until edges are lightly golden. Cool on baking sheet several minutes then transfer to a wire rack to cool completely. Spread strawberry jam over whole hearts, dust cookies with heart cut centers with powdered sugar then place those cookies over tops. Store in an airtight container.

Recipe source: http://www.cookingclassy.com/2014/01/linzer-cookies/

Xoxo,

T