French Sables

Title: French Sables

Categories: Cookies

Yield: 1 servings

1/2 c Butter; softened

1/2 c Sugar

1 Egg yolk

1 ts Pure vanilla extract

1 c Unbleached allpurpose flour

1/4 ts Salt

1 Egg; beaten

Crystalline sugar; chopped

Recipe by: BAKERS' DOZEN (BETH SETRAKIAN) SHOW

BD1A08

Cream the butter and sugar. Add egg yolk and vanilla and beat

thoroughly. Combine flour and salt. Add to the butter mixture and blend

until the dough is smooth. On a very lightly floured surface, shape the

1 to 2 inches in diameter. Wrap in waxed paper

or plastic wrap and chill for at least an hour. Preheat oven to 350

degrees. Brush refrigerated logs with beaten egg and roll in crystalline

sugar. With a sharp knife, slice the dough into rounds about 1/3-inch

thick. Place 1-inch apart on a parchment covered baking sheet. Bake for about 10 minutes or until the cookies are slightly colored around the edges.

Yield: approximately 4 dozen Sables --