Halloween French Sablés Cookies

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!

halloween cookies

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!

Print Recipe
Hal­loween French Sablés Cook­ies
French sablés cook­ies filled with apri­cot jel­ly for Hal­loween.
halloween cookies
Course Cook­ies
Prep Time 10 min­utes
Cook Time 15 min­utes
Pas­sive Time 30 min­utes
Serv­ings
cook­ies
Ingre­di­ents
Course Cook­ies
Prep Time 10 min­utes
Cook Time 15 min­utes
Pas­sive Time 30 min­utes
Serv­ings
cook­ies
Ingre­di­ents
halloween cookies
Instruc­tions
  1. 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.
    sablés dough
  2. 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.
    cutting halloween cookies
  3. 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.
    halloween cookies on pan
  4. 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!
    halloween cookies with powdered sugar
Recipe Notes

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.

If you do not like apri­cot, Man­go-peach pre­serve is a great sub­sti­tute.

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Hap­py Hal­loween, and Bon Appétit!

French Mom

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