This is a fantastic recipe.

FRENCH LEMON SABLES

Sables, or sand cookies, are popular in northern France. This version is crisp and buttery with a touch of lemon.

1 cup all purpose flour = 250 mL
1/2 cup ground almonds = 125 mL
1/3 cup granulated sugar = 75 mL
1 tbsp. grated lemon rind = 15 mL
1/2 cup butter = 125 mL
2 eggs, separated

TOPPING:

2 tbsp. granulated sugar = 25 mL
1 tbsp. grated lemon rind = 15 mL

In bowl, combine flour, almonds, sugar and lemon rind. Cut in butter to make fine crumbs. With fork, stir in egg yolks to make moist crumbly mixture; press into ball. On lightly floured surface, knead lightly until smooth. Wrap in plastic wrap and chill for 30 minutes.

On lightly floured surface roll out dough to 1/4-inch (5 mm) thickness. Cut into 3-inch (8 cm) rounds; place on lightly greased baking sheets. Brush tops with lightly beaten egg whites.

Topping: Combine sugar and lemon rind; sprinkle over rounds. Bake in 375 degrees F. (190 C) oven for 8 to 10 minutes or until very lightly browned. Makes about 16 cookies.