baking recipe for Diamant Sablé Cookies
Buttery shortbread cookies coated with crystal sugar.
Ingredients
- 2 sticks (8 oz, 224g) unsalted butter, softened
- 1 cup (4 oz, 112g) confectioner's sugar
- 2 large egg yolks
- 2 teaspoons vanilla extract
- 2 cups (10 oz, 280g) all purpose flour
- 2 large egg whites, beaten
- 1 cup crystal sugar
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