Sable & Plum Butter Cookie {Пироженое “Песочноe” с Повидлом}

Shortbread Cookie Sandwich with Plum Butter & Cream Cheese Filling, dipped in Chocolate. by Let the Baking Begin!
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As I found out, not many people know the recipe of this cookie, because googling this recipe provides 0 (!!) results. These particular cookies were something that almost every bakery or cafe would carry back when I was a kid (goodness that makes me feel old). Looking at the picture you might not recognize the cookie, because it looked a little different. The original was a little larger in size and had white powdered sugar glaze on top, with brown drizzle over it.
This cookie is super soft from all the moisture that it absorbs from the filling, making it truly a special treat. I like my cookies with a ton of plum butter which balances with rather mellow taste of the cookie perfectly, making it absolutely delicious!
Shortbread Cookie Sandwich with Plum Butter & Cream Cheese Filling, dipped in Chocolate. by Let the Baking Begin!

Sable Cookie

  • 3 egg yolks
  • 1 cup sugar
  • 100 gr. sour cream
  • 1 tsp baking soda + 1 tbsp vinegar
  • 1 stick butter (113 grams)
  • 1 packet of Crisco Shortening – Butter Flavor (6.3 oz)
  • 3-4 cups flour

Filling #1

  • 8 oz. heavy cream
  • 1 packet cream cheese, room temperature
  • 1 stick butter (114 grams), room temperature

Filling #2

  • 1-2 cups Plum Butter (depending on your taste

Decoration (option 1)

Glaze

  • 1 cup powdered sugar
  • 2-3 tablespoons lemon juice
  • ½ tsp cocoa powder

Decoration (option 2)

  • Dark Chocolate
  • White Chocolate
  • Hazelnuts, chopped

Instructions

  1. Turn oven to 400F. Line baking sheet with parchment paper. Set aside.

Make the dough

  1. Stir baking soda & vinegar together.
  2. Place egg yolks, sugar, sour cream, butter, Crisco and the vinegar mixture and mix until somewhat mixed. Add 3 cups flour and mix together to form a dough ball, add up to 1 more cup flour if needed to make the dough hold shape
  3. Allow the dough to rest wrapped in plastic in the fridge for 1 hour.

Make the filling

  1. Whip the chilled cream until stiff peaks (take care not to overbeat) with a mixer or a whip.
  2. Cream the butter & cream cheese together until smooth and fluffy.
  3. Add whip cream and fold together until thoroughly mixed. Move to fridge until ready to use

Continue working with dough…

  1. Take ⅓ of the dough out from the fridge and roll it out on a floured surface until about 5 mm thick.
  2. Using a 2 inch round cookie cutter, cut out as many rounds as you can from the rolled out dough.
  3. Transfer the cutout cookies to a baking sheet and arrange about inch apart. Bake until very slightly golden around the edges.
  4. Remove to cooling rack.
  5. Add the scraps from the first batch of the rolled out dough and add to the one in the fridge.
    Repeat steps 2-4 with the rest of the dough ,working with only half of the remaining dough at a time.

Decorate (Option 1)

  1. Fill pastry bag with the filling, snip the end off to make ¼ inch opening. Pipe a ring of the cream around the bottoms of one half of cookies, leaving the middle empty.
  2. Fill another pastry (or ziplock) bag and fill it with plum butter. Make ¼ inch opening at one of the corners and pipe a dollop of plum butter in the middle of the other half of the cookies.
  3. Sandwich the white cream and plum butter halves together to form a sandwich.
  4. Stir powdered sugar and the lemon juice until smooth. Reserve about 3 tablespoons of this mixture and stir in ½ teaspoon of cocoa powder.
  5. Dip one the top of one side of the cookie into the white powdered sugar mixture. Allow it to harden.
  6. Put the dark powdered sugar mixture into a ziplock, snip off the end to make a tiny hole and drizzle in crossing horizontal and vertical lines .
  7. Refrigerate covered, in the fridge, overnight before eating.

Decorate (option 2)

  1. Melt dark chopped chocolate over a water bath and dip half of the cookie into the chocolate. Set on parchment paper to set.

Decorate (Option 3)

  1. Spread dark melted chocolate on top of the cookie. Drizzle with melted white chocolate. Sprinkle with chopped hazelnuts.

Shortbread Cookie Sandwich with Plum Butter & Cream Cheese Filling, dipped in Chocolate. by Let the Baking Begin! Shortbread Cookie Sandwich with Plum Butter & Cream Cheese Filling, dipped in Chocolate. by Let the Baking Begin!

 

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Comments

Leave a comment

  • They look so perfect! I love everything you bake. Want to try them for thanksgiving 🙂

    · Reply
    • You should, they’re really good!

      · Reply
  • Pretty cookies! I want them with my cup of hot tea!

    · Reply
  • Tanya

    Hi, Iwas wondering where can I purchase plum butter?

    · Reply
    • I get mine from the russian store, but if all fails, you can always buy it online. I have a link under the post, you can get it from Amazon.

      · Reply
  • I get mine from the russian store, but if all fails, you can always buy it online. I have a link under the post, you can get it from Amazon.

    · Reply
  • Natasha

    Hi Marina! Thank you for the wonderful recipe! These cookies are perfect for a party! I didn’t have plum butter so I used strawberry jam instead and they were amazing.

    · Reply
    • Hi Natasha!
      I’m so happy you liked them! I do encourage you to try them with plum butter because I think you will find them to be even better tasting! Strawberry jam is sweet, but plum butter has a bit of tartness which cuts down on the overall sweetness of the cookie, balancing the flavor nicely 🙂

      · Reply
  • […] I vaguely remember, but very much miss from when I was a kid. I remember that I’ve always loved these cookies, these Cream Horns and these Cake Balls. In Russian they are called Potato because once dipped in […]

    · Reply
  • Natalia

    Made those cockiness today, but haven’t tried it yet, impatiently waiting until it will stay overnight;)… Ive got a question, the cream cheese filling doesn’t have any sugar/confectioner powder at all???

    · Reply
    • Hi Natalia,
      You’re right, it does not have any sugar at all. The sugar glaze on top balances out the flavor nicely that the cream cheese filling doesn’t need any sugar.
      Hope you enjoy them!

      · Reply
  • Vika

    Hi, Natasha! Do you think I can substitute the Drisco shortening with butter?

    · Reply
    • Hi Vika,
      Marina here 😉
      You can substitute it with butter, but the cookies come out much more tender with Crisco.

      · Reply

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