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Author/Submitted by:
Servings: 32
Categories: Cookies / Desserts

1 1/4  c  All-purpose flour
1/4  c  Sugar
1/2  c  Finely ground almonds
1    Lemon's peel, finely grated
1/3  c  Butter, softened
2    Egg yolks
    Powdered sugar, sifted
1  pn  Salt

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.

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