French Sables with Maraschino Filling

Kim Cook

By
@CelticKim

Popular in tearooms in France, these French Sable cookies have a delicate texture and a light, buttery flavour with a hint of maraschino cherry.


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Rating:

Comments:

Serves:

Approx. 20 to 25 sandwich cookies

Prep:

40 Min

Cook:

10 Min

Method:

Bake

Ingredients

1 1/2 stick
unsalted butter at room temperature
2/3 c
sugar
2
egg yolks
2 c
all purpose flour
2
extra egg yolks
1 Tbsp
water
1 c
powdered sugar
2 Tbsp
maraschino cherry juice

Directions Step-By-Step

1
Preheat over to 350 degrees.
2
Mix the softened butter and sugar together until creamy. Add the 2 egg yolks and mix until well blended. Add the flour in two batches blending well to form the dough. Wrap dough in plastic wrap and chill for at least 1 hour.
3
Using 1/3 of the dough at a time (and keeping the rest refrigerated) roll out the dough to 1/8 of an inch and cut with desired cookie cutters (I use 2 square cutters in a large and small size to make a bottom cookie and then a top with a window so you can see the maraschino filling).
4
Mix together extra egg yolks and water.
5
Transfer cookies to parchment lined cookie sheets and brush each one with the egg yolk and water wash.
6
Bake at 350 for approx. 6 to 8 minutes until lightly golden.
7
Remove to a rack to cool while making the maraschino filling.
8
Sift icing sugar into a bowl. Add the maraschino cherry juice and stir to make a glaze.
Use the glaze to sandwich two of the sable cookies together (if you cut out a smaller hole in the same shape of the cookie that goes on top before baking it will have a lovely pink window in the center).
9
Let glaze set and serve the cookies with tea, ice tea, coffee, or lemonade.
10
Store for up to 2 weeks in an airtight container in a cool area.

About this Recipe

Course/Dish: Cookies, Biscuits
Main Ingredient: Flour
Regional Style: French