This Tuesday’s edition with Tuesdays With Dorie is Linzer Sablés!

Made of almond meal & flour, Linzer Sablés is a more European-style cookie which I really enjoyed because it’s not the sugary floury stuff we’ve been making of late. Or a rich shortbread sort of thing. It’s light on the palate, and easy on the stomach! Haha. Again, I keep thinking it’s a healthy recipe but it’s not reaaaally. Just healthier, and it doesn’t give me a sick feeling trying some of em! Guilt ease, guilt ease.

Anyways! I completely forgot about the challenge, but I woke up early in the morning to prepare the dough, roll it out and stuff it in the fridge. When I came back home, it was there all waiting for me to cut it out and bake as you can see in the next process. One of the easier recipes in town!

Process. As you can see, there was meant to be an ultra hip snowflake version of Linzer Sables. But they fell, and shattered into a thousand pieces. Hence, no pictures. :(

I rolled the dough VERY THIN and not 1/4 inches like said in the recipe because of the comments on it on TWD. I kinda rolled it TOO thin I think! I got it right on my next tray in the oven! I got a total of FORTY ONE (41) flipping cookies and that is not a bad thing! It went in the oven for 10 minutes and came out good. I suggest watching it and taking it out when pale brown already, and DON’T wait for it to turn golden brown! That’ll be too dry. But only listen to me if you’re rolling it less than 1/4″.

Beautiful cookies aye?

When they came of the oven, I tried one and said “ARGHHH I’m never making these again!”. But the next moment my sister took one and goes ITS GOOD MAKE THESE AGAIN! So there you have it, two schools of thought. I now agree with the sister though, because the rest of them said the same thing.

I took whatever jam I had in the kitchen, gave it a quick stir and spread it over the cookies and gave it one nice pat with the sandwich half. Oh I forgot to mention, I used a bottle cap for the holes. I saw over at Kim’s blog that she used the other end of a piping tip. BING DURRR!!! I did the correct end of it and got such tiny holes that I thought, surely Dorie has some fancy schmancy huge piping tips for this…. :P

Moving on! It’s not too sweet, and the jam just complements it so well. I give it good ratings!

To conclude, I give it an A. I got good comments from the family on this one, and I agree! I much prefer this to the American-style cookies that make me feel like I owe the gym my whole life. It doesn’t make my mouth feel floury and buttery. It leaves a really good taste! A clean taste, I’d say. Wow. What I mean nowadays, is beyond even my comprehension.

Due to the almond meal, it’s really nice, crumbly and nutty. Le bro said “eh champs I like this. it’s not floury like I expected.” The addition of the jam (I used Giant’s Blackberry Jam haha. Cheapskate but GOOD!) was great! I wouldn’t have liked the Chocolate as it’d be heavy-on-heavy.

Hop on over to the hip and happening blog of Noskos (or Dennis!) to get the recipe for the Linzer Sablés.

NEXT UP! Silvery Blue (my theme this year!) Christmas Carrot Cake for Sheryl. I’M SO SORRY BABE! I did different wordings. Thank God it’s okay! I feel really bad….but it is really pretty! So here you go:

Question
What are some Christmas flavours you have cemented in your mind & tastebuds?

I can only think of presents. HAHA. No food ideas! I’m trying to plan a Christmas menu with traditional things, before I put a twist on them. Would appreciate your feedback!