Sablé Cookies

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Meet your new favorite baking project: the classic French Sablé, reimagined as an elegant, jam-filled sandwich cookie. Derived from the French word for "sand," these Sablés Biscuits live up to their name with an incredibly tender, melt-in-your-mouth crumbly texture. Made with rich unsalted butter and a delicate touch of powdered sugar, the dough bakes into a subtly sweet, pale-golden canvas.
The magic happens when they are sandwiched together. We’ve paired these buttery cut-outs with a vibrant, glossy filling of sweet apricot jam, balanced perfectly with a splash of fresh lemon juice to cut through the richness.
Finished with a snowy dusting of powdered sugar,if desired , these peek-a-boo window cookies are a show-stopping addition to any dessert table, afternoon tea, or holiday platter.
They taste just as sophisticated as they look!
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 Servings
Course: Dessert
Cuisine: French
Calories: 158
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the dough:
  • 357 G All Purpose Flour
  • ¼ Tsp Salt
  • 226 G Unsalted Butter Room temperature
  • 90 G Powdered Sugar Check recipe notes
  • 1 Egg
  • 2 Tsp Vanilla Extract
  • Powdered Sugar for dusting Optional
For the filling:
  • 320 G Apricot jam 1 Cup
  • 2 Tsp Freshly squeezed Lemon juice

Equipment

  • 1 Large Bowl
  • 1 Rolling Pin
  • 1 Baking tray
  • 1 Baking paper

Instructions
 

Prepare the ingredients:
  1. In a small bowl whisk the egg with the vanilla using a fork and set aside.
    1 Egg, 2 Tsp Vanilla Extract
  2. In a medium bowl, sift the flour, sugar powder and salt.
    357 G All Purpose Flour, 90 G Powdered Sugar, ¼ Tsp Salt
  3. Whisk well to combine.
Add the wet to dry ingredients:
  1. Add the butter and mix well using a stand mixer or kneading by hand.
    226 G Unsalted Butter
  2. Add the egg mixture and mix well.
  3. Make sure that all ingredients are well incorporated.
Cool the dough:
  1. Wrap the dough into a cling film or plastic paper and place it in the fridge for 15 minutes until cool.
Shape the dough:
  1. Remove the dough from the fridge.
  2. Divide it into two equal parts.
  3. Place the first dough on a parchment paper or plastic sheet and flatten with your hands to make a medium disc.
  4. Cover with another piece of parchment paper, then roll with the rolling pin to make a large circle.
  5. Using a cookie cutter, cut the dough and transfer to a baking sheet (this will be the cookies base).
  6. Gather the scraps of dough, combine together, and re-roll to make more cookies till the end of the dough quantity.
  7. Using the smallest cookie cutter to cut a hole into the center of each circle for the top.
  8. Make sure to make the same number of base and top cookies.
Bake your cookies:
  1. Bake in a preheated 400°F or 200°C oven on the center rack for about 10 to 12 minutes. The cookies with holes take less time.
  2. Remove the cookies from the oven and wait until slightly cool before transferring to a cooling rack, baking sheet or plastic sheet. Transferring them directly after removing them from the oven will break your cookies.
  3. Let your cookies cool completely.
  4. Optional: Once cool, you can dust the cookies top with some powdered sugar .
    Powdered Sugar for dusting
Prepare the filling:
  1. Place the apricot jam and lemon juice in a small saucepan.
    320 G Apricot jam
  2. Bring to a boil, then cook on medium heat for 1 minute.
    2 Tsp Freshly squeezed Lemon juice
  3. Let cool.
Arrange and fill the cookies:
  1. Arrange and sort your shaped cookies dividing them between the base and cookies with holes.
  2. Spoon 1/2 to 1 tsp jam into the center of the base cookies, spreading it slightly, then top with the sugar dusted cookies.

Nutrition

Calories: 158kcalCarbohydrates: 24gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 27mgSodium: 34mgPotassium: 32mgFiber: 0.4gSugar: 6gVitamin A: 273IUVitamin C: 1mgCalcium: 8mgIron: 1mg

Notes

Don't skip chilling the dough! Because these cookies are made with a rich butter base, chilling the dough before baking prevents them from spreading in the oven, keeping your cookie shapes sharp and perfect!
You can use 150G Crystal White Sugar instead of the Powdered Sugar in this recipe

Serving Suggestions: 

Enjoy the tasty sablé cookies with a cup of fresh lemonade, orange juice, coffee or tea.

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