Grease several baking sheets with butter. Stir flour, salt and sugar in medium-size bowl; mix in almonds and lemon peel. Cut in butter until mixture resembles fine bread crumbs. Add egg yolks and mix to form a soft dough. Roll out dough on a floured surface to 1/8-inch thickness. Using a rolling cookie cutter, cut rectangles from dough. Place, slightly apart, on prepared baking sheets. Refrigerate unbaked 30 minutes. Alternately, cut cookies by hand with a knife or pastry wheel, cutting in 3" x 1-3/4" strips. Preheat oven to 350 F (175 C). Bake Sables about 15 minutes or until very lightly browned. Using a spatula, carefully remove cookies from baking sheets to wire racks; cool. When cool, sprinkle very lightly with powdered sugar. Store in an airtight container. Source: "The Book of Cookies" by Pat Alburey, HP Books.
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|Serving Size: 1 Serving (27g)|
|Recipe Makes: 32 Servings|
|Calories from Fat: 38 (36%)|
|Amt Per Serving||% DV|
|Total Fat 4.2g||6 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 109.9mg||34 %|
|Sodium 79.7mg||3 %|
|Potassium 16.4mg||0 %|
|Total Carbohydrate 15.7g||5 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 15.5g|
|Protein 1.9g||3 %|
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Calories per serving: 107
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