Chocolate Covered Sable & Orange Curd Sandwiches

It’s my goal in life to travel to France. Eat my fill of Camembert and crusty, fresh baquette. Drink lots of wine. And get an education from every Patisserie that I can find.  Until that day comes, I shall pretend. Let’s start with the sable cookie.A nice butter cookie. A simple surface for any flavors. Perfect with a cup of tea or glass of wine. These will remind you of home. Let’s get cookin!Over a large bowl, sift together 2 cups of flour, 1/2 tsp baking powder, 1/4 tsp salt.In a mixing bowl, beat 1 1/2 sticks (12 TBS) unsalted butter (room temperature!) and 1/2 cup sugar until light and fluffy.Add 1 large egg and 1 tsp vanilla extract. Make sure the egg is room temp. I put it on the counter when I take the butter out.Slowly add the dry ingredients until combined. Make sure not to over mix.Turn dough out into 2 disks. Wrap in plastic and refrigerate for 1 hour or until firm.Roll dough out into 1/4 inch thickness and cut with a cookie cutter. Gather ends of dough and re-roll as necessary. Place on a cookie sheet and put back in the refrigerator for another 10-15 minutes.Bake at 350 for 12-15 minutes. The edges will become golden. Cool completely on a wire rack.Pipe about 1/2 tsp orange curd into the center of one cookie and top with a second cookie.Over a low heat, melt 2 oz 60 or 70% Cacao chocolate (I use Ghirardelli) with 1/2 TBS unsalted butter.Dip cookies and allow to cool completely on a parchment lined baking sheet.Pack them up and share them with the ones you love!

Chocolate Covered Sable and Orange Curd Sandwiches

• 2 cups all purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 1/2 sticks unsalted butter, room temperature
• 1/2 cup sugar
• 1 large egg, room temperature
• 1 tsp vanilla
• Orange Curd
• 2 oz 60% Cacao Chocolate
• 1/2 Tsp butter

1. Pre-heat oven to 350 and line 2 baking trays with parchment paper.
2. Over a large bowl, sift flour, salt and baking powder.
3. Beat together butter and sugar until light and fluffy. Add egg and vanilla.
4. Slowly add flour to the wet mixture making sure not to over mix.
5. Form 2 disks of dough, wrap in plastic and refrigerate for 1 hour or until firm.
6. Roll the dough into about 1/4 inch thickness and cut with a cookie cutter. Repeat as necessary. Place shapes onto a cookie tray and refrigerate another 10-15 minutes.
7. Bake 12-15 minutes and cool completely on a wire rack.
8. Pipe 1/2 tsp orange curd in the center of a cookie and top with a second cookie. Repeat until you have formed all of your sandwiches.
9. Over a low heat melt 2 oz of chocolate with 1/2 TBS butter. Dip each cookie into the chocolate and place on parchment or wax paper to cool.
10. Enjoy!

Holiday Cookie 1: Pistachio and Cherry Mexican Wedding Cakes

Holiday Cookie 2: Vanilla Almond Biscotti Dipped in Chocolate

Happy Holidays,

Nora