Moroccans cut these cookies into petite shapes or rounds, making them elegant enough for tea time or special occasion spreads. You can make them larger if your like. After baking, the cookies are sandwiched together with caramel cream made from sweetened condensed milk. Ground toasted almonds, peanuts or coconut can be added to the filling.

Because the filling is quite sweet, my sister-in-law prepares the cookies without any added sugar. I prefer the moderately sweetened dough below. Store the cookies in the freezer to maintain a crispy texture, or at room temperature for a softer cookie.

See Also

Coconut Sables

Moroccan Jam-Filled Sandwich Cookies

Vanilla Sables