Traditional Algerian Sables (Cookies) - Like Linzer Augen

Ingredients

For the Sables

• 1 cup margarine or butter, softened
• 1/2 cup granulated sugar
• 1 large free range egg
• 2 1/2 cups plain flour (allpurpose)
• 1 teaspoon baking powder
• 1 tablespoon vanilla sugar or 1 teaspoon vanilla flavoring or 1/2 teaspoon vanilla extract

To decorate

• 3/4 cup strawberry jam (or preserve of your choice)
• 1/2-3/4 cup icing sugar (confectioners)

Directions

1. 1

   Preheat oven to 170°C

2. 2

   Cream the margarine & sugar(s) until light & fluffy.

3. 3

   Beat in the egg & vanilla, then gradually fold in the flour & baking powder.

4. 4

   Mix slowly until a soft dough forms. The dough is very soft & needs handling with care but it shouldn't be sticky. If your dough is still a little sticky, sift in a little extra flour.

5. 5

   Roll out to about 4mm thick, be sure to flour the rolling pin well.

6. 6

   Cut out 'tops & bottoms' for your sables.

7. 7

   Place on a baking tray lined with aluminium foil (shiny side up) & bake for 8 minutes. The sables should be just set but still white.

8. 8

   Allow the sables to cool on the sheet for a minute then remove to a cold plate or tray to finish cooling.

9. 9

   When the sables are fully cooled, heat the jam until bubbling.

10. 10

    Place all the sables tops onto a tray & dust generously with the icing sugar.

11. 11

    Allow the jam to cool slightly then spoon approx 1/2 tsp of the jam onto the underside of the sables 'bottoms'.

12. 12

    Then carefully place a 'top' over the blob of jam.

13. 13

    Allow to set, then store in one layer in an airtight container for upto 10 days.