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Title: Pate Sable (Peggy Cullen)
Yield: 1 Servings

Ingredients

      8 oz unsalted butter; (2 sticks)
           -slightly softe
      1 c  confectioner's sugar
      2    egg yolks
      2 c  flour

Instructions

Cream the butter and sugar in a standard mixer equipped with a paddle
attachment, just until mixed. Don't fluff up the mixture by incorporating
air. The mixture should be smooth, with no lumps of butter. Add the yolks,
one at a time, and process to mix just until incorporated, scraping down
the bowl once. Add the flour and mix until incorporated. Scrape the bowl
and mix for a few more seconds. Wrap in plastic wrap and chill for one hour
or up to 3 days. The dough can be frozen for up to 2 months. This recipe
will make 2 9-inch tarts. Yield: 1 1/2 pounds of dough
Recipe By : BAKERS' DOZEN (PEGGY CULLEN) SHOW #BD1A37

Posted to MC-Recipe Digest V1 #311

Date: Sat, 23 Nov 1996 22:36:15 -0600

From: Jackie Bordelon

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