Chocolate Cherry Sable Cookies

Makes about 4 dozen cookies

  • 4 oz butter, softened
  • 2 oz sugar
  • 1 egg, lightly beaten
  • 5 oz cake flour
  • 1-1/2 T. cocoa powder
  • 1/4 c. cherry jam

1) Preheat oven to 350 F. Line baking sheet with parchment paper and set aside. 

2) In stand mixer, beat butter for about 20-30 seconds until smooth-ish. Slowly add in the sugar. Slowly add the egg. Add a small scoop of flour and beat until ingredients just pull together. Add remaining flour all at once and mix until just combined, scraping sides of bowl as necessary. 

3) Fit piping bag with a large star tip (I used #3B). Pipe dough onto prepared sheet, spacing about 1-1/2" apart. Dip your finger, or the end of a wooden spoon, in cocoa powder and press a dent in the center of the piped cookies. 

4) Fill ziploc sandwich bag with jam and snip off a small corner. Squeeze small amount of jam into depression in cookies. Refrigerate about 5 minutes until firm then bake for 8-11 minutes. Allow cookies to cool on sheet about 3 minutes before removing to wire racks to cool completely. 

Source: Adapted from L'Academie de Cuisine