Recipe - Pate Sable

8 ounce Unsalted butter, slightly
softened
1 cup Confectioner's sugar
2 Egg yolks
2 cup Flour

Cream the butter and sugar in a standard mixer equipped with a paddle
attachment, just until mixed. Don't fluff up the mixture by incorporating
air. The mixture should be smooth, with no lumps of butter. Add the yolks,
one at a time, and process to mix just until incorporated, scraping down
the bowl once. Add the flour and mix until incorporated. Scrape the bowl
and mix for a few more seconds. Wrap in plastic wrap and chill for one hour
or up to 3 days. The dough can be frozen for up to 2 months. This recipe
will make 2 9inch tarts.

Yield: 1 One half pounds of dough BAKERS' DOZEN PEGGY CULLEN SHOW #BD1A37
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved MC Format by
Gail Shermeyer, 4paws@netrax.net

Recipe by: BAKERS' DOZEN PEGGY CULLEN SHOW #BD1A37 Posted to MCRecipe
Digest V1 #510 by 4paws@netrax.net (ShermeyerGail) on Mar 11, 1997