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
dough into cylinders about 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.
