Traditional Algerian Sables Cookies Like Linzer Augen Food

TRADITIONAL ALGERIAN SABLES (COOKIES) - LIKE LINZER AUGEN

Steps:

• Preheat oven to 170°C
• Cream the margarine & sugar(s) until light & fluffy.
• Beat in the egg & vanilla, then gradually fold in the flour & baking powder.
• Mix slowly until a soft dough forms. The dough is very soft & needs handling with care but it shouldn't be sticky. If your dough is still a little sticky, sift in a little extra flour.
• Roll out to about 4mm thick, be sure to flour the rolling pin well.
• Cut out 'tops & bottoms' for your sables.
• Place on a baking tray lined with aluminium foil (shiny side up) & bake for 8 minutes. The sables should be just set but still white.
• Allow the sables to cool on the sheet for a minute then remove to a cold plate or tray to finish cooling.
• When the sables are fully cooled, heat the jam until bubbling.
• Place all the sables tops onto a tray & dust generously with the icing sugar.
• Allow the jam to cool slightly then spoon approx 1/2 tsp of the jam onto the underside of the sables 'bottoms'.
• Then carefully place a 'top' over the blob of jam.
• Allow to set, then store in one layer in an airtight container for upto 10 days.

SABLE COOKIES

Steps:

• Preheat oven to 375 degrees F.
• Line baking sheet with parchment.
• In mixer cream together butter, sugar and salt. Add the eggs and blend well. In a large mixing bowl, sift together flour and baking powder. Add the flour mixture all at once to the butter mixture and stir until just blended.
• Turn the dough onto a lightly floured pan and pat it out to 3/4 inch to 1-inch thick. Cover with plastic wrap and chill thoroughly. Using dough in small amounts, roll cookie dough onto a floured work surface. Roll dough to desired thickness. Cut cookies with a heart shaped cookie cutter. Place cookies on prepared baking sheet about 2-inches apart. These cookies do not spread. Bake for 12 to 18 minutes depending on size. Cool on baking sheet.
• Melt white chocolate snaps, divide melted chocolate into thirds. Place black food coloring in 1/3, red in another 1/3, leaving 1 without food coloring. Take cookie and dip in white chocolate for a base. Place black and red chocolate into separate pastry bags. Design a heart on cookie with red white chocolate and pipe "I Love New York" on cookies with black chocolate.

FRENCH SABLES

Steps:

• Cream the butter and sugar. Add egg yolk and vanilla and beat thoroughly. Combine flour and salt. Add to the butter mixture and blend until the dough is smooth. On a very lightly floured surface, shape the dough into cylinders about 1 to 2 inches in diameter. Wrap in waxed paper or plastic wrap and chill for at least an hour.
• Preheat oven to 350 degrees. Brush refrigerated logs with beaten egg and roll in crystalline sugar. With a sharp knife, slice the dough into rounds about 1/3-inch thick. Place 1-inch apart on a parchment covered baking sheet. Bake for about 10 minutes or until the cookies are slightly colored around the edges.

LINZER AUGEN (LINZER EYES AKA LINZER TARTS OR LINZER COOKIES)

Steps:

• Finely grind the almonds in a food processor, using short pulses. (It may help to put some of the granulated sugar you will be using in with the nuts as you are pulsing them. The sugar will absorb some of the oil that is produced helping to prevent it from becoming almond paste.).
• In a large bowl, beat the butter on high speed with an electric mixer until fluffy and pale. Add the granulated sugar and continue beating until combined. Reduce the speed to low. Add the egg yolk, lemon zest, vanilla and almond extracts and beat until blended.
• Sift together the flour, cinnamon and salt into another bowl. Add the ground almonds and stir to blend.
• Add the flour mixture to the butter mixture and beat on low speed or stir with a spoon until blended. The dough should be soft.
• Turn the dough out onto a clean work surface. Divide the dough into four equal portions and wrap each in plastic wrap. Refrigerate until chilled, about 1 hour.
• Preheat oven to 350°F Lightly grease 2 baking sheets or line with parchment paper.
• Remove 1 portion of the dough at a time from the refrigerator. Place dough between 2 sheets of waxed paper and roll out 1/4 inch thick.
• Using a cookie cutter or glass about 2 1/2 inches in diameter, cut out the cookies. Using a 1 1/4-inch cutter, cut a hole in the center of only half of the cookies.
• Repeat with the remaining portions of dough, then re-roll the dough scraps as needed to make 24 cutouts total, cutting holes in half of them.
• If the dough becomes sticky, wrap it in plastic wrap and freeze for 10 minutes before rolling out.
• Using a thin spatula, carefully transfer the cookies to the prepared baking sheets. Bake until the cookies are firm to the touch, about 12 minutes.
• Transfer the baking sheets to wire racks. Loosen the cookies with the spatula, but leave the cookies on the sheets until thoroughly cooled.
• To assemble, spread the solid cookies with a thin layer (about 1 tsp.) of preserves to within about 1/4 inch of the edges. Top the solid cookies with the cutout cookies.
• Dust the cookies generously with confectioners' sugar and fill the hole with more jam.