Recipe - Pate Sable (Peggy Cullen)

8 ounce Unsalted butter; (2 sticks)
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
Recipe By : BAKERS' DOZEN (PEGGY CULLEN) SHOW #BD1A37

Posted to MCRecipe Digest V1 #311

Date: Sat, 23 Nov 1996 22:36:15 0600

From: Jackie Bordelon jbord@premier.net