Ingredients
Instructions
- In a large bowl cream together butter and powdered sugar until light and fluffy
- Add egg yolks and vanilla extract mix until well combined
- In a separate bowl whisk together flour salt and cinnamon
- Gradually add the dry ingredients to the butter mixture until a dough forms
- Wrap the dough in plastic wrap and refrigerate for at least 1 hour
- Preheat oven to 180C 350F and line baking sheets with parchment paper
- Roll out dough on a floured surface to 1/4 inch thickness
- Cut out hearts with a heart shaped cookie cutter For half of the cookies cut out smaller hearts in the center
- Bake for 10 to 12 minutes until edges are lightly golden
- Let cookies cool completely on wire rack
- Dust the cookies with the cutout centers with powdered sugar
- Spread about 1 teaspoon of raspberry jam on the solid heart cookies
- Place the dusted cutout cookies on top of the jam filled ones
- For decorated cookies mix royal icing with red food coloring and pipe designs as desired
- Let cookies set for 1 hour before serving
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![202312241546-[recette] biscuits sablés de noël ⎮vegan.f248.webm.part_20231224_160640.181_3dLUT](https://d1vz2bwvjqnfyu.cloudfront.net/wp-content/uploads/2023/12/24151011/202312241546-recette-biscuits-sables-de-noel-%E2%8E%AEvegan.f248.webm.part_20231224_160640.181_3dLUT.jpg "Sablés de Noël vegan")
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