Traditional Algerian Sables (Cookies) - Like Linzer Augen

"This is my own family recipe for the traditional Algerian 'Sables' cookies. These sables are very easy to make & are a real favourite in our home. We like them with strawberry jam filling & icing sugar dusting or with apricot jam filing & dessicated coconut finish... but you can use any of your favourite preserves (if they have fruit pieces in you should sieve them before using. I have a special 4cm fluted sables cutter but you can use any cutters. I oftern use star cutters then punch out the small round centre by using a small metal bottle top (like on food colourings), or round cutter & using a small star, heart or flower cutter for the centre. These sables freeze nicely in layers separated by parchment or waxed paper in an airtight container. Allow to defrost in a single layer then dust the tops & fill with jam."
 
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photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by Um Safia photo by Um Safia
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by Umm Ishaq photo by Umm Ishaq
Ready In:
33mins
Ingredients:
8
Yields:
25-35 cookies
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ingredients

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directions

  • 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.

Questions & Replies

  1. Hello , is it possible to get the calories and macros of these cookies ? they seem very delicious , thank you .
     
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Reviews

  1. Lovely! Very beautiful. I made these with rose petal jam (Greek) found in Persian shops. I simmered it a bit more as it tends to be a thinner jam. I made these as part of the sweet served during Ramadan in my FIL's dewaniya (male gathering). I used sweet butter (unsalted), rose water in place of the vanilla extract, plus the rest of the ingredients. I used a floured glass to cut the tops and bottoms and a floured top of a small water bottle to cut out the top centers, which worked well. I will make these again with the same or another jam! Made for Welcome to Algeria!
     
  2. I made these yesterday for a Algerian themed talk Im doing on Saturday, they are fab! My hubby ate too many and now I have to bake more soooooooo lovely , I do have a suggestion also- when the dough is done before rolling out put in fridge for 5-10 mins as it firms up better to roll out without cracks in it. I did mine in processor so that may be why dough a bit more soft? Easy to make though Thank you
     
  3. I had these in Algeria last December and loved them. unfortunately my in laws never know proper measurements so things never taste quite the same when I follow their recipes, but these are just delicious and taste so authentic! Soft, melt in the mouth treats that the whole family enjoyed. Thank you for sharing yet another great recipe!
     
  4. Simply magnificent! Came out looking just like fancy elegant bakery cookies-and this is the first time I made these! Excellent holiday or party cookie, and easy to make, too.
     
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Tweaks

  1. Lovely! Very beautiful. I made these with rose petal jam (Greek) found in Persian shops. I simmered it a bit more as it tends to be a thinner jam. I made these as part of the sweet served during Ramadan in my FIL's dewaniya (male gathering). I used sweet butter (unsalted), rose water in place of the vanilla extract, plus the rest of the ingredients. I used a floured glass to cut the tops and bottoms and a floured top of a small water bottle to cut out the top centers, which worked well. I will make these again with the same or another jam! Made for Welcome to Algeria!
     

RECIPE SUBMITTED BY

ABOVE: My eldest, Talha with his 'Zaar Star! I'm 29 years old and have been cooking since I was old enough to wield a wooden spoon! My Mum is a fantastic cook and both my Grandmas were great cooks too. I've also had the pleasure of working in two commercial kitchens - one which I ran and the other I was second chef of. You can find me lurking in the NA*ME (North Africa / Middle East) Forum where I am a host: http://www.recipezaar.com/bb/viewforum.zsp?f=59 and also in the Cooking for Kids Forum where I am co-host: http://www.recipezaar.com/bb/viewforum.zsp?f=34 <style>body { background: url(http://i714.photobucket.com/albums/ww141/Um_Safia/seamless%20tiles/seamlesstile1.jpg);background-repeat: repeat; }</style> I am fortunate enough to have 2 children of my own now and enjoy cooking with my eldest who is almost 8 years old. My daughter is almost 3 & has now started joining me in the kitchen & 'helping'. She likes to stand on a chair next to me, give instructions & stir. We eat food from all over the world but my husband prefers it like 'mama used to make' or in his case ''like yemma makes it'' as he is Algerian! We are currently living in the UK after living in Algeria for a while. You will notice that I have posted quite a few Algerian classics. If I had the time and the money, I would spend all day every day trying new recipes! My husband has a 'recipe score' which is this: 1: "Add it to your recipe book - I loved it and wanna eat this again soon!" 2: "Interesting....I will enjoy eating this again." 3: "I cleared my plate but don't expect me to eat this again...ever." However, I rate 'Zaar recipes the by the 'Zaar standard, so don't worry. Oh and fyi, I have a problem being negative so will probably NEVER give a rating less that 4*!!! Other than cooking, I love anything arty-crafty and enjoy painting when I get the chance, which is rarely these days. 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