Update my dinner status, I'm making this tonight.
Servings: 15 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Makes about fifteen 3 1/2-inch cookies or five dozen 1 3/4-inch cookies 1. Fit processor with steel blade. Process the butter and sugar until creamy. Add the 2 egg yolks and mix for 30 seconds. Add half the flour and process until smooth. Add remaining flour and process until blended. Wrap dough in plastic wrap and chill until firm, about 2 to 4 hours. 2. Keep dough in the refrigerator until ready to use, and then roll only a third at a time on a very well-floured board. Roll about 1/8-inch thick. Cut into desired shapes with cookie cutters, or a biscuit cutter, and transfer immediately onto a buttered baking sheet. Keep the cut cookies chilled until you have finished cutting all the dough. 3. Heat oven to 350 degrees. Brush the top of each cookie with yolk-and-water glaze; sprinkle lightly with sugar. Bake 8 to 10 minutes, until cookies are pale golden. Remove to rack and cool. NOTES : Rich, buttery sabl? cookies come from Caen, a small oceanside town in France?s Normandy region. Sabl? means "sand" or "sandy," which aptly describes the cookie?s delicate and crumbly texture--a cross between sugar cookies and shortbread. Martha likes to make sabl?s in a variety of sizes with fluted edges, topped with an egg glaze and a sprinkle of sugar. This version of the French classic is made in the food processor and must be well chilled before it can be served. Recipe by: Martha Stewart Posted to recipelu-digest by Valerie Whittle on Mar 18, 1998
