Cinnamon Espresso Cream Sables

Name: Cinnamon Espresso Cream Sables
Prep time: 1 h 30 min
Cook time: 15 min
Total time: 1 h 45 min
Yield: 12 cookies
Ingredients: 2 cups all-purpose flour; 1/2 teaspoon ground cinnamon; 1/2 teaspoon baking powder; 10 tablespoons butter; 1/2 cup granulated sugar; 1 egg; 1 teaspoon vanilla extract; 1 egg white; 2 teaspoons water; 1 1/2 cups powdered sugar; 2 teaspoons instant espresso powder; 1/2 teaspoon vanilla extract; 2 teaspoons milk

Submitted by gold.klas

"Flaky, buttery sables are warmly accented with a touch of cinnamon and rich coffee filling. Enjoy these tradition treats with simple Café au Lait or a celebratory brandied Café Napoleon."

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Ready In:: 1hr 45mins
Ingredients:: 13
Yields:: 12 cookies

ingredients

2 cups all-purpose flour
¹⁄₂ teaspoon ground cinnamon
¹⁄₂ teaspoon baking powder
10 tablespoons butter
¹⁄₂ cup granulated sugar
1 egg
1 teaspoon vanilla extract
Egg wash
1 egg white
2 teaspoons water
Espresso cream
1 ¹⁄₂ cups powdered sugar
2 teaspoons instant espresso powder
¹⁄₂ teaspoon vanilla extract
2 teaspoons milk

directions

In a medium bowl mix the flour, cinnamon, and baking powder and set aside.
In large mixing bowl, cream the butter and sugar together until smooth. Add the egg and vanilla extract and mix in the dry ingredients until a smooth dough forms.
Form the dough into a disk shape or 2-inch diameter log. Wrap the dough in plastic wrap and chill for 1 hour.
Preheat the oven to 350°F
Prepare the egg wash by beating together the egg white and 2 teaspoons of water.
To make the espresso cream filling, mix together the powdered sugar, espresso powder, vanilla, and milk until all the ingredients are wet.
Beat the filling on high speed for 90 seconds, adding ½ teaspoon of milk at a time, if necessary, to achieve a thick frosting consistency.
Roll out the disk of dough to 1/4-inch thickness, and cut out the sables using a 2-inch fluted cookie cutter.
If using a log of cookie dough, slice it crosswise into 1/4-inch thick coins.
Brush the sables with the egg wash, and bake on a parchment lined baking sheet for 15 minutes, or until they are lightly browned around the edges.
Cool the sables for 2 minutes on the cookie sheet and then transfer to a wire rack to cool completely before filling with espresso cream.

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RECIPE SUBMITTED BY

gold.klas

The picture above is of my daughter and me, taken about 35 years after the photo she posted on her Zaar page (WeBees); I’m the one in the goofy hat in her picture and she’s the one on the left in my picture. Most of my pre-married life was spent in Northern California in the San Francisco Bay Area with all the wonderful produce, sea food and wines that the region offers. Five of my teenage years were spent in West Africa with my family (medical missionaries). On our way back to the US we traveled extensively throughout Europe and after marrying my Navy husband, we were moved to Asia. All this said because these travel experiences greatly influenced my interest in cooking and willingness to try new foods. I’ve been with Zaar for about two years and have enjoyed trying new recipes and learning about the person who posted it. There are some crazy, wonderful and talented people out there, not to mention knowledgeable and gracious. It’s been great fun participating in the “Tag” and “Swap” games. <a href="http://photobucket.com" target="_blank"><img src="http://i19.photobucket.com/albums/b161/tisht/freezer.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><img src="http://i146.photobucket.com/albums/r271/copperhorse58/Zaar%20Food%20Photos/Food%20Photos%202008/herbspicesticker.jpg" border="0" alt="Photobucket"><a href="http://s19.photobucket.com/albums/b161/tisht/?action=view¤t=tish3.jpg" target="_blank"><img src="http://i19.photobucket.com/albums/b161/tisht/tish3.jpg" border="0" alt="Recipezaar Challenge 2008"></a><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket"> <img src="http://i132.photobucket.com/albums/q23/vseward/Bevy/officialmemberofthebevtaggame.jpg"> Like many other Zaarites, I’ve collected hundreds of cookbooks. My favorites are from places that I‘ve visited around the world as well as my first, given to me by my mother when I went off to college - “The Graham Kerr Cookbook” by the Galloping Gourmet. My oldest cookbook was given to me by my grandmother – “The Boston-School Cook Book” by Fannie Merritt Farmer circa 1896. I’m an Interior Designer but also taught Weight Watchers for about twenty years. It’s tough loving to cook and bake and still keep at a healthy weight!

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