Finely ground almonds
Lemon's peel, finely grated
Grease several baking sheets with butter. Stir flour, salt and sugar
in medium-size 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 1/8-inch
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 1-3/4" 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.