Hazelnut & Plum Butter Sable Cookies
These sandwiched cookies could go by the french term of “sable” for sand, as the texture resembles just that. . The ingredients used to make them, make the cookies very fragile with the sable/sandy texture that melts in your mouth.
Back in my country, we used to buy them in the local patisserie. I don’t know one person that didn’t know about this wonderful ‘pirozhenoe’ ((pronounced – `pee-ro-zheh-no-ye) it’s a russian word for – a bite size cake/cookie/petite four)), or anybody that did not like it.
Some time ago, while giving a speech my dad told the crowd that he loved them so much that he’s willing to buy each one of them a `pirozhenoe’. Don’t ask me how he came up with that idea, but his promise meant that I was to make his promise happen.
Due to the fact that I was swamped with a lot of paperwork at work, I told my dad that unfortunately I would not be able to make these “cookies” this particular weekend, to which he replied that he’s going to make them himself. Just the sound of that made my mom almost faint. But for my dad it was “no big deal”. He asked me to read him the list of things he’s going to need to get a grocery store for making them himself. Mind the fact that it was already 9 p.m. and he needed them to be ready by next morning.
After a lot of going back and fourth as to who’s actually going to make them and where they’re going to be made at, I offered for them to come over to my place with all of the purchased groceries so that we can ALL make them together.
My mom was making everybody dinner, I was getting the dough ready and then together with my dad we were rolling and baking the cookies. He even helped me spread the filling on them. He was not kidding about “no big deal” when it came to making them, because making these cookies together was really “no big deal” to him 🙂 Who knew that somewhere deep inside he had a hidden pastry chef in him 🙂
To make the cookies look a little more festive we decided to use some hazelnuts and melted chocolate .
Hazelnut & Plum Butter Sable Cookies
- 3 egg yolks
- 1 cup of sugar
- 100 grams. of sour cream
- 1 teaspoon of baking soda + 1 tablespoon vinegar (mix them together before adding to the rest of the ingredients)
- 1 stick of Butter (114 grams) soft/room temperature
- 1 pack of Crisco Shortening - Butter Flavor or (1/3 of 20 oz)
- 3-4 cups of flour
- 8 oz. heavy cream
- ½ pack of cream cheese softened
- 1 stick of butter (114 gr.) room temperature
- Plum Butter
- Chopped Hazelnuts
- Preheat your oven to 400F.
- Mix the ingredients for the dough with an electric mixer at a lowest speed. All fat ingredients must be room temperatures in order for them to spread out through the dough.
- When it starts to come together, take it out of the bowl and "pull" it together with your hands into a round ball.
- Cover the dough with food wrap and place it in refrigerator for 40-60 minutes.
- Take out the dough from the refrigerator, cut off ⅓ off of it and put the rest back in the refrigerator.
- Roll out the dough right on your cookie sheet (best to use non stick cookie sheets) with a rolling pin to about ¼ inch thickness.
- Using any kind of cookie cutter (I used 2.5in X 2.5 in square) you like cut out the cookies, leaving about ½ an inch between them.
- Take a knife with a dull end (like the one you use for spreading butter), go around each cookie and collect the excess, leaving your cookies untouched, as it will alter the shape of it.
- Bake the cookies for about 10-15 minutes, depending on your oven. They should not be brown, they should still have their light color.
- Meanwhile take another ⅓ of the dough from the refrigerator plus the excess from the first batch and prepare another cookie sheet to go into the oven when the first batch comes out.
- Let the baked cookies rest on a cookie sheet until cold and crispy to the touch.
- To prepare the whip cream filling, put the heavy whipping cream and cream cheese into a bowl of an electric mixer and whisk with a whisk attachment, starting from low speeds and going up (so that your liquid whip cream isn't splashing out of the bowl) to the highest speed.
- Take care not to over whip, as if you do this, the whip cream will separate into butter and liquid. About 3-4 minutes into the whisking, add the softened butter and let the mixer whisk it for another minute or so, until butter is incorporated. Again, take care not to over whip.
- After the cookies have cooled carefully take them off the cookie sheet. To do this, you will need to twist each cookie, being careful not to break them as they're extremely fragile.
- Three should be about 60-70 cookies. Divide them into two half's of 30-35 pieces each.
- Spread about 1 teaspoon of whip cream filling on the bottom side of each cookie from one pile and lay top side down.
- Chop Hazelnuts.
- Rub the sides of the sandwiched cookies into the chopped hazelnuts, so that they stick to the whip cream and plum butter from the inside.
- Decorate them any way you want with melted chocolate.
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Here’s the plum butter that I use in this recipe. If you have Amazon Prime, you can get it in 2 days. Click on the picture for a direct link.