French Sablé Linzer-Style Cookies
Buttery French sablé cookies sandwiched with fruit jam and finished with a dusting of icing sugar. Delicate, crisp and perfect for holiday baking.
Ingredients
- 250 g unsalted butter softened
- 120 g granulated sugar
- 1 egg white
- 1 pinch fine salt
- 2 tsp vanilla sugar or 1 tsp vanilla extract + 1 tsp sugar
- 350 g all-purpose flour
- 200 –250 g thick jam raspberry, strawberry, apricot, or cherry
- icing sugar for dusting
Instructions
- Cream the softened butter and sugar until smooth and lightly fluffy.
- Add the egg white, salt, and vanilla sugar (or vanilla + sugar), mixing until incorporated.
- Add the flour in two additions, mixing just until the dough forms a soft, cohesive ball.
- Flatten into a disk, wrap, and refrigerate for at least 30 minutes.
- Preheat oven to 325°F (160°C) and line baking sheets with parchment.
- Roll the chilled dough to 4–5 mm thickness on a lightly floured surface or between parchment sheets.
- Cut an even number of shapes. Using a smaller cutter, create a window in half the cookies.
- Arrange cookies with space between them and bake for 10–12 minutes, until the edges are barely golden. Cool completely.
- Spread a thin layer of jam on each solid cookie. Dust the cut-out cookies generously with powdered sugar. Place a dusted cookie on each jam-coated base. Let set 10–15 minutes before serving.
Notes
Storage tips
- Store in an airtight container for 3–5 days.
- Refrigerate if your jam is very soft; allow cookies to return to room temperature before serving.
Recipe variations
- Add 1 tsp finely grated lemon or orange zest for a citrus twist.
- Add a drop of almond extract for a nutty aroma.
- Fill with assorted jams (raspberry, apricot, cherry) for a festive platter.