Hal­loween French Sablés Cook­ies
French sablés cook­ies filled with apri­cot jel­ly for Hal­loween.
Serv­ings Prep Time
15–20cook­ies 10min­utes
Cook Time Pas­sive Time
15min­utes 30min­utes
Serv­ings Prep Time
15–20cook­ies 10min­utes
Cook Time Pas­sive Time
15min­utes 30min­utes
Ingre­di­ents
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.
  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.
  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.
  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!
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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Recipe Name
Hal­loween French Sablés Cook­ies
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