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Ingredientes
Direcciones
- Fit processor with steel blade. Process the butter and sugar till creamy. Add in the 2 egg yolks and mix for 30 seconds. Add in half the flour and process till smooth. Add in remaining flour and process till blended. Wrap dough in plastic wrap and refrigeratetill hard, about 2 to 4 hrs.
- Keep dough in the refrigerator till ready to use, and then roll only a third at a time on a very well-floured board. Roll about 1/8-inch thick. Cut into desired shapes with cookie cutters, or possibly a 2-inch biscuit cutter, and transfer immediately onto a buttered baking sheet. Keep the cut cookies chilled till you have finished cutting all the dough.
- Preheat oven to 350 degrees. Brush the top of each cookie with yolk-and-water glaze; sprinkle lightly with sugar. Bake 8 to 10 min, till cookies are pale golden brown. Remove to rack and cold.
- This recipe yields sixty 1 3/4-inch cookies or possibly fifteen 3 1/4-inch cookies.
- Comments: Rich, buttery sable cookies come from Caen, a small oceanside town in France's Normandy region. Sable means "sand" or possibly "sandy," that aptly describes the cookie's delicate and crumbly texture a cross between sugar cookies and shortbread.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 46g | |
| Recipe makes 12 servings | |
| Calories 221 | |
| Calories from Fat 103 | 47% |
| Total Fat 11.72g | 15% |
| Saturated Fat 7.33g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 2mg | 0% |
| Potassium 26mg | 1% |
| Total Carbs 27.02g | 7% |
| Dietary Fiber 0.6g | 2% |
| Sugars 11.17g | 7% |
| Protein 2.27g | 4% |
