Sablés are popular French shortbread cookies that originated in Sablé-sur-Sarthe in Sarthe (Northwest of France). I thought it would be fun to make Halloween French sablés cookies. That way, you can enjoy both the deliciousness of French sablés cookies, and the Halloween fun!
The recipe for French sablés filled with jelly can be found in French here. (Note, I made a few minor changes to it). I chose to fill the sablés with apricot jelly for the orange color. I used a pumpkin cookie cutter to make pumpkins, and a round cookie cutter to make jack-o-lantern faces. You can use any cookie cutter you want. There are so many fun Halloween cookie cutters! If you don’t have a cookie cutter, you can just use an upside-down glass to make a round imprint for jack-o-lantern faces. Have fun making these cookies!
Halloween French Sablés Cookies
French sablés cookies filled with apricot jelly for Halloween.
Mix the softened butter with the granulated sugar (you can use a food processor or an electric hand mixer). Once it is very well mixed, add the egg. Mix again, and then, add the all purpose flour and the almond flour. Knead all ingredients together (using your hands), until you get a uniform dough. Gather the dough in a ball, wrap with plastic wrap, and put it in the fridge for 30 minutes.
Once the dough is ready, take it out of the fridge, and roll it out with a rolling pin (sprinkle with flour so it does not stick). Use your cookie cutter to cut the cookies. In half of the cookies, make an opening such as the eyes and the mouth of a jack-o-lantern, or a circle like I did with the pumpkin cookies. You can easily do this using a knife.
Put the cookies in baking pans covered with parchment paper. Bake for 15 minutes at 300 degrees Fahrenheit. You want the cookies to still have a white color once they are fully baked, so make sure you take them out of the oven if they start turning slightly brown.
Let the cookies cool down. On the cookies that have no openings, spread the apricot jelly, and cover with the cookies that have openings. Sprinkle with powdered sugar, and enjoy!
For the apricot jelly or preserve, I recommend using one that does not contain any high fructose corn syrup. The French “Bonne Maman” Apricot Preserve is particularly good.