| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
French |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter; softened |
| 1/2 |
c |
Sugar |
| 1 |
|
Egg yolk |
| 1 |
ts |
Pure vanilla extract |
| 1 |
c |
Unbleached allpurpose flour |
| 1/4 |
ts |
Salt, about |
| 1 |
|
Egg; beaten |
|
|
Crystalline sugar; chopped |
INSTRUCTIONS
Cream the butter and sugar. Add egg yolk and vanilla and beat thoroughly.
Combine flour and salt. Add to the butter mixture and blend until the dough
is smooth. On a very lightly floured surface, shape the dough into
cylinders about 1 to 2 inches in diameter. Wrap in waxed paper or plastic
wrap and chill for at least an hour. Preheat oven to 350 degrees. Brush
refrigerated logs with beaten egg and roll in crystalline sugar. With a
sharp knife, slice the dough into rounds about 1/3-inch thick. Place 1-inch
apart on a parchment covered baking sheet. Bake for about 10 minutes or
until the cookies are slightly colored around the edges. Yield:
approximately 4 dozen Sables
Recipe By : BAKERS' DOZEN (BETH SETRAKIAN) SHOW #BD1A08
Posted to EAT-L Digest 24 October 96
Date: Fri, 25 Oct 1996 16:46:36 -0500
From: Jackie Bordelon <jbord@PREMIER.NET>
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