The Sablé Butter Cookies with Jam
One of the favorite cookies of our Lebanese households, the Sablé with Jam entered our cuisine with the French Clerics establishing private and boarding schools in our country. Or so it is said. My personal memory goes not as far in time, only back to my paternal grandmother who had ‘inherited’ the recipe and culinary tradition from her mother.
Lebanon and France have a historical close relationship in many areas: from education and culture to fashion and politics. I believe I did mention it previously: France has long been nicknamed “our affectionate mother” by the Lebanese.
These delicious Butter Cookies are prepared in double layer with peach or strawberry jam in between. We dust them generously with icing sugar and are set to cool down. They come with the right balanced dose of sweetness that makes it great as a snack as well, and can last for up to 10 days in airtight container.
The Sablé has a very soft grainy texture that melts deliciously in the mouth. It is that particular texture that brought it to be called Sablé; a French adjectif that means sandy, in reference to sand.
I grew up with the Sablé almost always available at home. And when it wasn’t, it was always my instant choice at the sweet stores. You can probably guess my delight in sharing its recipe with you.
The preparation is an easy art where the dough are cut in rondelles for the bottom layer, and hollowed rondelles for the upper layer. The thinness of the rondelles is important to keep in mind considering that it is a double-layer cookie we are confectioning.
The Jam we mostly use for the Sablé is Peach or Strawberry, but you may use the Jam of your preference, and…. your cookie-cutters for creativeness!
Enjoy it plenty 🙂
The Sablé Butter Cookies with Jam
- 2 1/2 cups Flour
- 1 cup Unsalted Butter softened
- 1 Egg (large)
- 1/2 cup Sugar
- 1 tsp Baking Powder
- 1/2 tsp Vanilla Essence
- 3/4 cup Jam: Peach or Strawberry
- 1/2 cup Icing (Powder) Sugar to garnish
- Electric Hand Mixer (preferably)
- Baking Trays
- Aluminium Foil
- Rolling Pin
- Cookie Cutters OR 1 Cup and 1 Liqueur Glass (a shot-glass would do). to form the upper and bottom rondelles
Whip the egg with the vanilla, and set aside.
In a separate large bowl, mix the butter and sugar into a fluffy cream. Add the baking powder and gradually incorporate the flour, mixing slowly into a soft dough that isn't sticky. You may sift in some flour if the dough is sticky.
Sprinkle flour on two large trays where you will be placing the rondelles of dough. You may also free an area of your counter instead to place them.
Sprinkle flour on your kitchen counter where you will be rolling the dough, and all over the rolling pin.
Place the dough on the counter and roll it out thinly.
Press the Cup face-down on the dough and cut out rondelles and place them on the tray (or on the side) as you do. These will be the bottom part of the cookies.
Time to preheat your oven (350°F).
Take half the rondelles, and perform a round cut on the center using the liqueur glass face-down. You may use any glass of smaller size. These will be the upper part of the cookies.
Line up an aluminium foil on your baking trays. Arrange the rondelles on, leaving space between each other. Place in the oven and bake for 8 minutes for the cookies to just set without changing color. Meanwhile, wash the trays from the flour and dry them up.
Remove the baking trays from the oven, allow the cookies to cool a little for a minute or two, then transfer them onto the clean trays and allow a complete cool down.
Heat the Jam in a saucepan over medium heat until it starts bubbling. Set aside for a slight cooling.
Arrange all the rondelles on the counter, separating the hollowed ones from the plain ones. Sprinkle icing sugar over all the hollowed cookies.
Top the plain ones with about 1/2 tsp Jam, and gently cover them with the hollowed rondelles. Press down very slightly.
Arrange them back into the trays and leave them to set in a cool area in the kitchen.
Consuming and Storing
The Sable is eaten at room temperature or slightly cold.
IF YOU ARE SERVING THE NEXT DAY: Arrange them on a serving plate and wrap them up with a kitchen plastic film.
IF YOU ARE NOT SERVING WITHIN 2-3 DAYS: You need to store them in an airtight container to maintain their freshness and soft texture. To do so, arrange them in layers with a baking sheet in between the layers, and store the container in the fridge.
Enjoy them, and please share the love!