Published November 1, 2008. From Cook's Illustrated.
It took some detective work to develop a French butter cookie recipe with a properly sandy texture. Cutting back on the butter in our sable recipe helped, but the breakthrough was using a traditional French ingredient—hard-cooked egg yolk—which eliminated excess moisture and perfected the texture of the cookies.
Make sure the cookie dough is well chilled and firm so that it can be uniformly sliced. After the dough has been wrapped in parchment, it can be double-wrapped in plastic and frozen for up to 2 weeks.
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