Recipe - Sables

1 One fourth cup Allpurpose flour
One fourth cup Sugar
One half cup Finely ground almonds
1 Lemon's peel, finely grated
1/3 cup Butter; softened
2 Egg yolks
Powdered sugar; sifted
1 pn Salt

Grease several baking sheets with butter. Stir flour, salt and sugar in
mediumsize 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 1/8inch 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 13/4"
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