???????? French Sablé Jam Cookies Recipe: A Delicate Jam Filled Sandwiches.(Sablés à la Confiture, ASMR)
Hello everyone! Today we'll share with you how to make one of our favorite cookies: French Sablé Jam Cookies. (Sablés à la Confiture)
This sablés cookie is a must try Holiday Season.
French sablés dough makes wonderful tart shells or cookies, and is a versatile pastry staple. Make for cookies, the taste is like shortbread biscuits, the texture is delicate, crumbly, buttery and tender. This recipe’s idea is from Le Cordon Bleu, but we’ve made some adjustments.
To make these dedicated jam-filled cookies, you need to prepare two sizes of cutters. Big one and small one, in this video we use a 6cm scalloped round cutter with a 2cm hearty cutter, you can use any shape of cutter as you like. In addition to jam, It's perfect to hold soft fillings like pastry cream or chocolate ganache. Hope you this video. Enjoy. : )
This is an #ASMR ver, you can check out the other version that with BGM and Voices in Chinese if you like:
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How to make French Sablé Jam Cookies Recipe
Sablés à la Confiture Recipe
Yields: 10 sets
Tools：Φ 6cm scalloped round or round cutter, and a Φ 2cm cutter
✎ Ingredients
☞ For pâte sablée / cookies dough
all purpose flour 100g
unsalted butter 60g, roughly cut into chunks
powdered sugar 30g
almond flour 13g
a pinch of salt
half an small egg or 20g, can whisk the egg and measure out 20g
☞ For filling
jam 80g
** powdered sugar O.P. for garnish
Instructions
☞ For the dough
1. Whisk the egg and measure out 20g of the mixture, it's what we need.
2. Sieve the flour, powdered sugar, almond flour and a pinch of salt together and add into a large mixing bowl. Stir to combine.
3. Add the cubed butter, mix all ingredients using your fingers and palm of your hands to create a coarse sandy texture.
4. Add the egg and mix until all come together, then fold the dough and push it gently with your hand, repeat again and again until the surface is smooth.
5. Transfer the dough onto a baking paper and cover with another one, roll out to 3mm thickness and freeze for 1 hour.
6. Cut dough into desired shapes, then cut a small hole in the middle of 1/2 cookies for filling the jam. We use a 6cm scalloped round cutter and a 2cm heart cutter, you can use the cutter you have or you like.
7. Preheat the oven to 160C, bake for 12~14 minutes or until golden and cooked through. The baking time depends on the size of cookies. Let't cool on a wire rack.
☞ For the filling
1. Heat the jam in a small saucepan until the texture becomes liquidy. Turn off the heat and let cool.
☞ For assembling
1. Dust the cookie with a hole with powdered sugar evenly.
2. Spread a layer of jam on the bottom sable biscuits, but not too thick, using a teaspoon to place a small dollop of jam onto it. Finally, cover a cookie with a hole to close off the cookie sandwich. Set aside for minutes to let the jam dry a little. Enjoy.
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Alfajores Cookies
These delicious, melt-in your-mouth Alfajores are a traditional South American sandwich cookie filled with dulce de leche and rolled in coconut. You'll love the play of textures and flavors in this tender, easy to make cookie!
RECIPE:
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EASY CHRISTMAS COOKIE! Raspberry Linzer Cookies! - The Scran Line
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RECIPE
Cookies
415g - 2 3/4 cup all-purpose flour
1 tsp cinnamon
1/2 tsp freshly ground nutmeg
1/2 tsp baking powder
1/4 tsp ground cloves
1/4 tsp salt
225g - 1 cup unsalted butter, at room temperature
160g - 3/4 cup granulated sugar
1 large egg
1 egg yolk
2 tsp finely grated orange zest
Powdred sugar, for dusting
1 1/2 cup raspberry jam or Nutella.
Instructions:
Cookies
Add the flour, cinnamon, freshly ground nutmeg, baking powder, cloves and salt to a large mixing bowl. Whisk to combine.
In a separate bowl, add the butter and sugar and use an electric hand mixer to beat for about 3 minutes until pale and fluffy. Add the egg yolk, egg, vanilla extract and orange zest. Mix until all combined.
Add half of the flour mixture and use a wooden spoon or spatula to mix until well combined. Add the remaining flour mixture an repeat until a dough forms.
Split the mixture into two and place each dough piece on top of a large piece of baking paper. Cover with another sheet of baking paper and use a rolling pin to roll out to 1/8 inch thick. Chill in the fridge for 30 minutes to firm up. Alternatively you can place it in the freezer in a flat spot for 15 minutes.
Preheat your oven to 175°C / 350°F. Line two baking sheet with baking paper or silicone baking mats. Use a 2-3 inch round fluted cookie cutter to cut out as many cookies as you can. Tranfer to the baking trays as soon as you cut them. You can re-roll the dough scraps and cut out more cookies. Use a small, shaped cookie cutter to cut out windows in half the cookie discs. I used hearts and stars.
Bake for 10-12 minutes or until sides of cookies begin going golden. Let them cool on the baking trays for 5 minutes before transferring to wire racks to cool completely.
Place the cooled cookies with the cut outs on a separate cooling rack over a baking tray and dust with powdered sugar. Add just less than a tsp of raspberry jam or Nutella on the remaining cookies and spread around using a spoon. Sandwich with the dusted cookies to finish.
Notes
Cookies can be stored in an airtight container for up to one week. Please note, they will soften after the first day and become almost cake like. The flavours will however intensify.
The BEST Linzer Cookies Recipe | Tips for the Perfect Linzer Cookie!
These beautiful Linzer Cookies (also sometimes called Jam Sandwich Cookies) have such a delicate texture, mostly due to the addition of ground almonds. I like to fill mine with apricot or raspberry jam, but you can fill them with your favourite flavour! Jam is traditional, but you could add Nutella, speculoos, peanut butter or lemon curd!
All of my friends have asked for this recipe when I’ve made them these cookies! I hope you love these Linzer Cookies as much as they do!
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INGREDIENTS
270g (2 1/4 cups) flour
120g (1 1/4 cups) almond flour
4g (1 tsp.) cinnamon
2g (1/2 tsp.) nutmeg
1g (1/4 tsp.) salt
227g (1 cup) butter, soft
150g (3/4 cup) sugar
2 large egg yolks
4g (1 tsp.) vanilla
170g (1/2 cup) jam (I used raspberry and apricot!)
icing sugar, to dust
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#jamcookies #sandwichcookies #christmascookies
Holiday Cookie Series - APRICOT CHOCOLATE SANDWICH COOKIES
Tangy apricot preserves sandwiched between two thin vanilla cookies and drizzled with dark chocolate - these APRICOT CHOCOLATE SANDWICH COOKIES ARE fantastic!
I’m expecting this to become a long-standing tradition here at Weekend at the Cottage - an annual HOLIDAY COOKIE SERIES. Since this is our first, we wanted to make it special, so I called upon four of my most-trusted contributors: my beloved sisters.
I asked each one to share a holiday cookie recipe, the one most often requested by their friends and extended family. All of the recipes are familiar to me; two are childhood favourites, and I’ve certainly eaten my fair share of the other two recipes over the years.
I’m launching the series with my sister Maria’s fantastic APRICOT CHOCOLATE SANDWICH COOKIES. Maria behaves like my mom used to in the kitchen; she “feels her way” through a recipe. She adds a pinch of this or a dab of that until it is just right. I admire her “je ne sais quoi” attitude, although I did need to rein it in a bit to ensure we nailed down the recipe for these cookies.
Back to the recipe, here are some of the things that make it so fabulous:
FRUIT CENTRES – Making the apricot preserve for the sandwich centre was super easy, and I love the way the apricots keep their vibrant colour and tangy flavour too. Considerations for next time: I can’t help but wonder what this would taste like with an ounce of Courvoisier, Cointreau or port. I’d also like to try making the preserves with dried figs or cranberries, something Maria had great success with on her most recent batch.
BUTTER – As this is one of those recipes “loaded” with rich, tasty butter, I feel the need to point out that Maria suggested we use “sweet”, which means unsalted. I guess this further proves that we must be related since I only use unsalted butter in my recipes too.
COOKIE DOUGH – I have to say this cookie dough is a dream to work with. I loved how these readily available ingredients came together in no time to form a dough that rolled out without incident.
COOKIE SIZE – Maria’s instructions are to use a shot glass to cut out the circular cookies. I really like this approach as it mirrors my thought on the subject – cookies shouldn’t be bigger than one or two bites this time of year. Smaller cookies will afford guests an opportunity to taste one or two (or six!) different types. I suggest refraining from serving super-sized cookies – dainty, little-bite wonders are the way to go.
CHOCOLATE DRIZZLE – Melting the dark chocolate chips on a double boiler was easy, as was pouring the melted chocolate into a thick bag. The real trick was to trim away the tiniest smidgen off one of the corners of the bag to create a very fine drizzle pattern that I think looks best.
YIELD AND STORAGE – This recipe yields a whopping 66 finished cookies, which is a lot. Feel free to divide the dough in half if you’d like to prepare the second half a few days later. They also keep really well in an airtight container in the fridge or cold room. I asked Maria if they can be frozen she answered truthfully, “How would I know? They’re usually all gone in a day or two!” I like that type of honesty.
Hopefully, I’ve painted a pretty rosy picture of the beauty of these holiday favourites. They’re certainly worth the effort.
APRICOT CHOCOLATE SANDWICH COOKIES are a holiday classic in the making!
For more great recipes and entertaining ideas, please visit:
weekendatthecottage.com
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How to Make Perfect Sandwich Cookies
Can you really have a perfect cookie? We think so! These Perfect Sandwich Cookies are a soft and tender cookie, not too sweet and with a delicate butter flavor. Use the buttercream recipe below as your standard, but you can use any type of fruit that you like. You can also flavor the cream with any type of citrus zest, instant coffee, vanilla or more that you choose. Change the color, change the flavor; you will want to hang on to this recipe to use for any and every occasion. #imperialsugar #perfectcookierecipe #sandwichcookierecipe
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