| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookies |
32 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“You can no more outgrow your need for God than you can outgrow your need for oxygen”