Sables - sand cookies

there's quite a bit of mango curd leftover from the barquettes yesterday, so i decided to make sables (sand cookies) to use up all the curd. this is the keylime sables recipe adopted from Martha Stewart's desert book. i used mango curd instead of key lime, obviously. and for the extract, i used bergamot since i don't have mango extract. bergamot is in the citrus family and i had some lemon in the curd, so it's the logical choice considering what i have available.

for the sables:
200gr flour, plus more for rolling
50gr powder sugar, plus more for dusting
25gr sugar
170gr butter, cut into 1/4" cubes, chilled
1/2 teaspoon of coarse salt
1-1/2 teaspoon of bergamot (or mango) extract

for the mango curd, same recipe as mango barquettes from yesterday.

in the food processor bowl, pulse flour, powder sugar, sugar, salt for a couple seconds to mix the dry ingredients. add butter pulse for about 10 seconds to get to corm meal texture. add extract, pulse for about 5 seconds more to get to crumbly texture. turn the crumbs on to a work surface, gather them into a ball, wrap in plastic and chill for at least 2hrs.

preheat oven at 325F

roll out the dough to 1/8" thick, use 2" round (Martha used square) flute cutter to cut out cookies. . place cookies on parchment lined sheet, cut half of the cookies with 1/2" - 3/4" round cutter in the center. bake for 15 minutes until the bottom edge of the cookies turn golden. transfer to rack and let cool completely

dust the cut out sables with powder sugar. spread about 1 teaspoon of curd on top of each whole sable, place the cut out sables on top of the whole sables to make sandwiches. chill sables for about 20 minutes for everything to set before serving.