20 Jan Sablée Cookies with Stonewall Kitchen’s Raspberry Peach Champagne Jam
One of my favorite holidays to bake for is Valentine’s Day! To me, anything heart shaped is so cute and cheerful. Some of my favorites I’ve made throughout the years would be the heart smores and also the heart hand pies!
When I received a jar of Stonewall Kitchen’s Raspberry Peach Champagne Jam, I knew exactly what I wanted to make. Jam stuffed cookies! This recipe is sort of like a linzer cookie but it uses pâte sablée which is a buttery sweet pastry dough. I absolutely loooooove this dough recipe, I originally found it in James Peterson’s Baking book. The dough is great for making sweet buttery cookies but can also be used for pastries and tarts. If you make a batch, you can always split it in half and make two totally different treats!
The jam that I used for the cookies has just the right amount of sweetness and the flavors of the fruit really do sing through! I could honestly just eat this jam by the spoonful! Thankfully I had some left over and spread it on toast this morning with a little nutella. Yep, it’s been a good morning!
I decided to top the cookies with powdered sugar because I felt it added a little extra to the look. The recipe below will make about 2 dozen cookies however, if you don’t think you’ll eat all those cookies I highly recommend making the full dough recipe and then freezing half! I’ll be posting a few more recipes in the coming weeks that use the same dough so you can always use any extra dough to try those recipes :).
Hope you all enjoy the recipe!! xo Jus
*Jam provided courtesy of Stonewall Kitchen, all opinions are my own 🙂
Heart Sablees with Raspberry Peach Champagne Jam
By January 20, 2017Published:
- Yield: 2 dozen cookie sandwiches
- Prep: 20 mins
- Cook: 12 mins
- Ready In: 1 hr 32 mins
One of my favorite holidays to bake for is Valentine's Day! To me, anything heart shaped is so cute and cheerful. Some of my favorites …
- 2/3 cup cake flour
- 1 1/3 cup all purpose flour
- 1/2 teaspoon salt
- 1 cup confectioners sugar
- 1 cup cold butter cut into 1/3
- 1 whole egg
- 1 egg yolk
- 1 jar jam of choice (I used Stonewall Kitchen's Raspberry Peach Champagne Jam)
- 1/4 cup confectioners sugar (for dusting cookies, this is optional)
- 2 heart cookie cutters one will need to be smaller than the other
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