Sablescookies 1 1/4 cup all-purpose flour 1/4 cup sugar 1/2 cup finely ground almonds 1 lemon's peel, finely grated 1/3 cup butter; softened 2 egg yolks 1 powdered sugar; sifted 1 pinch 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. |
