Sables
32 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | All-purpose flour |
| ¼ | cup | Sugar |
| ½ | cup | Finely ground almonds |
| 1 | Lemon's peel, finely grated | |
| ⅓ | cup | Butter; softened |
| 2 | Egg yolks | |
| Powdered sugar; sifted | ||
| 1 | pinch | Salt |
Directions
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 ⅛-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 1-¾" 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.