Recipe - Sabayon Of Muscat De Beaumes De Venise With Fresh Berries

1 cup Butter
1 cup Granulated sugar
One fourth teaspoon Salt
2 Eggs
3 One half cup All purpose flour
Three fourths teaspoon Baking powder

Preheat oven to 375 degrees, 325 degrees for convection ovens. Line a
baking sheet with parchment or grease and flour the baking sheet. In the
mixer, cream together the butter, sugar and salt. Add the eggs and blend
well. In a bowl, sift together the flour and baking powder. Add the flour
all at once to the butter mixture and stir until just blended. Turn the
dough onto a lightly floured pan, and pat it out until it is about Three fourths to
1inch thick. Cover with plastic wrap and chill thoroughly. The dough can
also be patted out between two pieces of waxed paper or plastic wrap. At
this point the dough may be frozen. Wrap it well before freezing. The dough
can also be divided into smaller portions for later use. When the dough is
thoroughly chilled and quite hard, it is ready to use. Roll small amounts
at a time to ensure the dough remains cold. Roll dough on a floured board,
table or counter top or pastry cloth or smooth kitchen towel. The dough
will be hard to roll at first, but gentle pressure will be all that is
needed. Roll dough to desired thickness (this depends on the size of the
cutter, and how thin or thick you like your cookies). Just remember that
all the cookies on the same baking sheet should be the same thickness.
Place the cookies on the prepared baking sheet about 2inches apart. These
cookies do not spread. Bake for 12 to 18 minutes depending on oven, size
and thickness of cookie and desired color. Cool on baking sheet before
removing. This recipe yields ?? cookies.

Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Madeline
Lanciani, Duane Park Patisserie From the TV FOOD NETWORK (Show # CL9121
broadcast 05041998) Downloaded from their WebSite
http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

11121998

Recipe by: Madeline Lanciani

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