Sables
- 1 1/4 c All-purpose flour
- 1/4 c Sugar
- 1/2 c Finely ground almonds
- 1 Lemon's peel, finely grated
- 1/3 c Butter; softened
- 2 Egg yolks
- Powdered sugar; sifted
- 1 pn Salt
Grease several baking sheets with butter. Stir flour, salt and sugar in
medium-size bowl; mix in almonds and lemon peel. Cut in butter until
mixture resembles fine bread crumbs. Add egg yolks and mix to form a soft
dough. Roll out dough on a floured surface to 1/8-inch thickness. Using a
rolling cookie cutter, cut rectangles from dough. Place, slightly apart, on
prepared baking sheets. Refrigerate unbaked 30 minutes. Alternately, cut
cookies by hand with a knife or pastry wheel, cutting in 3" x 1-3/4"
strips. Preheat oven to 350 F (175 C). Bake Sables about 15 minutes or
until very lightly browned. Using a spatula, carefully remove cookies from
baking sheets to wire racks; cool. When cool, sprinkle very lightly with
powdered sugar. Store in an airtight container. Source: "The Book of
Cookies" by Pat Alburey, HP Books.
medium-size bowl; mix in almonds and lemon peel. Cut in butter until
mixture resembles fine bread crumbs. Add egg yolks and mix to form a soft
dough. Roll out dough on a floured surface to 1/8-inch thickness. Using a
rolling cookie cutter, cut rectangles from dough. Place, slightly apart, on
prepared baking sheets. Refrigerate unbaked 30 minutes. Alternately, cut
cookies by hand with a knife or pastry wheel, cutting in 3" x 1-3/4"
strips. Preheat oven to 350 F (175 C). Bake Sables about 15 minutes or
until very lightly browned. Using a spatula, carefully remove cookies from
baking sheets to wire racks; cool. When cool, sprinkle very lightly with
powdered sugar. Store in an airtight container. Source: "The Book of
Cookies" by Pat Alburey, HP Books.
