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.

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