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Place in a bowl flour, butter, sugar . . . .
. . . . hard boiled yolks, and lemon rind.
Combine the ingredients . . . .
. . . . until forming a smooth dough.
Wrap the dough in plastic and place in the refrigerator for about 30 minutes.
Preheat oven 375 F (190 C). On a lightly floured work surface, flatten the dough with a rolling pin until about 1/4 inch (5 mm) thick.
Cut the cookies with a round cookie cutter.
With the help of a spatula (the dough is very soft and fragile). . . .
. . . . transfer the cookies to a cookie sheet lined with parchment paper. Bake for about 12 - 13 minutes, until fully cooked but still pale. Remove the cookies from the pans immediately and transfer to a rack to cool.
***NOTE***
Avoid heating the dough, otherwise will become inconsistent and difficult to work.
Avoid heating the dough, otherwise will become inconsistent and difficult to work.
***NOTE***
Watch the cookies closely. Don’t color them: They burn very easily.
Watch the cookies closely. Don’t color them: They burn very easily.
1 cup (150 gr) flour
8 tablespoons (100 gr) butter
2 1/2 oz (75 gr) sugar
2 hard boiled eggs, yolk only
grated rind of 1 lemon
8 tablespoons (100 gr) butter
2 1/2 oz (75 gr) sugar
2 hard boiled eggs, yolk only
grated rind of 1 lemon
Sable is a classic French cookies originated in Normandie. The name Sable’, comes from the French word for sand, because of their crumbly texture. Soft and delicate they are very easy to make. The hard-boiled egg yolk adds extra body, and they can eventually be flavored with nuts or zest. They are traditionally cut into rounds with fluted edges, but they could also assume different shapes. Try to sandwich them with chocolate or jam: It makes a lot of fun to do them with and for kids.
Sable’
French Butter Cookies
French Butter Cookies