Transport yourself to the charming streets of France with Sablés à la Confiture, delectable jam-filled shortbread cookies. These buttery treats are a testament to French pastry perfection, offering a delightful blend of tender texture and sweet, fruity goodness.
Sablés, meaning “sand” in French, aptly describes the crumbly and melt-in-your-mouth texture of these cookies. “A la confiture” is a French term that translates to “with jam” or “with preserves.” In the context of the recipe “Sablés à la Confiture,” it indicates that the cookies are filled or adorned with fruit jam or preserves. The use of jam adds a delightful fruity flavor to the cookies, creating a sweet and flavorful contrast to the buttery and nutty notes of the cookie dough. It’s a classic combination that enhances the overall taste and texture of these delightful treats. Hailing from French culinary traditions, Sablés à la Confiture has become a staple in patisseries across the country. These cookies are often associated with indulgent tea times and festive celebrations.
While the classic recipe calls for fruit jam or preserves like apricot or raspberry, you can experiment with various flavors to suit your preferences. Consider trying exotic jams or even making your own fruit compote for a personalized touch.
The “Sablés à la Confiture” offer a delectable taste profile that combines the rich, buttery goodness of the cookie with the sweet and fruity notes of the jam. The addition of almond extract imparts a delightful nutty and aromatic flavor to the cookies. It complements the sweetness of the jam and enhances the overall taste, creating a harmonious blend of buttery, sweet, and nutty notes in every bite. Here’s what you’ll need:
Ingredients:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large egg yolks or 1 large egg and one egg yolk (see note below)
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract (optional)
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- Fruit jam or preserves (apricot, raspberry, or your choice)
- Icing (confectioner’s) sugar for dusting
Note:
The egg yolks contribute to the richness and tenderness of the cookie dough. More egg yolks generally result in a softer, more delicate texture, while the addition of a whole egg can provide a bit more structure.
If you use two large egg yolks, you’re likely to get a richer and more crumbly texture. The extra fat content in the yolks contributes to the tenderness of the cookies. On the other hand, using one whole egg and one egg yolk might strike a balance between tenderness and structure, as the egg white adds a bit more structure while the additional yolk maintains richness.
Instructions:
- Cream together butter and sugar until light and fluffy.
- Add egg yolks, vanilla and almond extract mixing well.
- Sift flour and salt, gradually adding to wet ingredients. Mix until just combined.
- Compact it into a compact square (like shown below), cover with film wrap and refrigerate for at least 1 hour.
- Preheat your oven to 350 degrees F.
- On a floured surface, roll out the chilled dough to about 1/4-inch thickness.
- If you have a sable cookie cutter set that already includes shapes, such as stars, hearts, or other designs, use one of these cutters to create cookies with the desired shapes in the center. For the other half of the cookies, use a a cookie cutter of the same size and outer shape as the sable cutter. This will result in cookies without cutouts. See picture below:
- Bake at 350°F for 12-15 minutes or until lightly golden.
- Cool on baking sheets before transferring to a wire rack.
- Before assembling the cookies, dust icing sugar on the cookies that will form the top layer. This adds a subtle sweetness to the outer layer and creates a visually appealing finish. It’s a small detail that enhances both the taste and presentation of your Sablés à la Confiture.
- Spoon jam onto the complete rounds and top with the cookies that have the hole in the center, pressing edges to seal.
Pro tips:
- Handling Dusted Cookies with Care: When picking up or arranging the cookies with icing sugar on top, try to avoid direct contact with your fingers on the top. Icing sugar can be delicate and may show marks or imprints if handled too roughly. Like shown on one of the cookies above.
- Chill and Relax: Allowing the dough to rest in the refrigerator enhances its texture. Be patient, and you’ll be rewarded with cookies that hold their shape during baking.
- Flour for Success: When rolling out the dough, lightly flour your surface and rolling pin to prevent sticking. This ensures a smooth and easy process.
- Jam Placement: Spooning a small, well-centered amount of jam ensures that it won’t overflow during baking, maintaining the cookie’s shape.
- Sealing Edges: Press the edges firmly when sandwiching the cookies to create a secure seal. This helps the cookies maintain their charming round shape.
Bonus tip and hack:
Depending on the size of your cookie cutter and the thickness of the rolled-out dough, the yield can vary. On average, this recipe can yield approximately 2 to 3 dozen cookies. Adjust the size and thickness to meet your preferences.
For a charming twist, consider creating thumbprint cookies with a portion of the dough. Instead of using a traditional round cutter, use your thumb to make an indentation in the center of each round before baking. Once baked, fill these thumbprints with a small dollop of your favorite fruit jam or preserves.
Bake the thumbprint cookies at 350°F (175°C) for about 12-15 minutes or until the edges are lightly golden. Keep a close eye on them, as individual ovens may vary.
Pairing Ideas: Savor the rich simplicity of Sablés à la Confiture with a cup of aromatic tea or coffee. These cookies also make a delightful addition to dessert platters, complementing the flavors of vanilla ice cream or a dollop of freshly whipped cream.
These Sablés à la Confiture will bring a touch of French elegance to your home or event!
