French Sables
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INGREDIENTS
INSTRUCTIONS
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. Yield: approximately 4 dozen Sables Recipe By : BAKERS DOZEN (BETH SETRAKIAN) SHOW #BD1A08 Posted to EAT-L Digest 24 October 96 Date: Fri, 25 Oct 1996 16:46:36 -0500 From: Jackie Bordelon
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (485g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 2112 | ||
| Calories from Fat: 914 (43%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 101.5g | 135 % | |
| Saturated Fat 61.5g | 307 % | |
| Monounsaturated Fat 27.8g | ||
| Polyunsanturated Fat 4.9g | ||
| Cholesterol 665.3mg | 205 % | |
| Sodium 732.3mg | 25 % | |
| Potassium 125mg | 3 % | |
| Total Carbohydrate 301.5g | 89 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 301.5g | ||
| Protein 10g | 14 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 2112
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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