Sablés Normandes À La Cannelle

1. Mash egg yolks in separate bowl.

2. Mix together dry ingredients.

3. Cut in butter.

4. Add egg yolks to other ingredients.

5. Knead dough until smooth.

6. Shape into a flattened ball and wrap and refrigerate for 1 hour.

7. Preheat oven to 375°.

8. Roll out dough to 1/4" thickness.

9. Dip rim of cookie cutter(circular, 2" diameter recommended) in flour.

10. Cut out cookies and arrange on buttered baking sheet.

11. Bake 10 to 12 minutes or until lightly brown.

12. Remove immediately from baking sheet and let cool on wire racks.

13. Bon apatite!

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Nutrient	Quantity
Total fats	61.6672 g
Protein	33.4939 g
Carbohydrates	222.5242 g
Energy	1554.92 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.5221 g
Water	39.7418 g
Aspartic acid	3.13 g
Calcium, Ca	508.74 mg
Lutein + zeaxanthin	371.96 g
Fiber, total dietary	13.557 g
Fatty acids, total saturated 22:0	0.0129 g
Carotene, beta	29.92 g
Niacin	10.3217 mg
Vitamin A, RAE	132.69 g
Arginine	3.962 g
Riboflavin	0.7482 mg
Tocopherol, beta	0.017 mg
Fatty acids, total polyunsaturated 15:0	0.0044 g
Fatty acids, total saturated 20:1	0.0996 g
Glutamic acid	6.5737 g
Sodium, Na	96.04 mg
Fatty acids, total saturated 16:1 undifferentiated	0.4712 g
Total lipid (fat)	61.6672 g
Manganese, Mn	3.4756 mg
Fructose	0.0238 g
Proline	1.5124 g
Fatty acids, total saturated 16:0	7.3841 g
Fatty acids, total saturated 8:0	0.0031 g
Sucrose	66.8117 g
Choline, total	288.032 mg
Sugars, total	67.1679 g
Serine	1.9602 g
Fatty acids, total saturated 10:0	0.0031 g
Fatty acids, total saturated 18:0	2.9829 g
Fatty acids, total saturated 20:4 undifferentiated	0.1489 g
Vitamin B-6	0.9643 mg
Selenium, Se	42.898 g
Ash	6.9097 g
Vitamin D	74.12 IU
Fatty acids, total saturated 18:1 undifferentiated	23.1191 g
Pantothenic acid	3.0393 mg
Phenylalanine	1.7236 g
Copper, Cu	1.9366 mg
Betaine	0.306 mg
Thiamin	1.625 mg
Retinol	126.14 g
Methionine	0.9734 g
Iron, Fe	4.3658 mg
Carbohydrate, by difference	222.5242 g
Phosphorus, P	1077.7133 mg
Folate, total	158.86 g
Dihydrophylloquinone	0.034 g
Tocopherol, gamma	0.4522 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0037 g
Fatty acids, total saturated 22:1 undifferentiated	0.0031 g
Alanine	1.7864 g
Cholesterol	368.9 mg
Valine	1.9172 g
Fatty acids, total saturated 18:2 undifferentiated	23.3841 g
Glycine	1.8688 g
Carotene, alpha	12.92 g
Glucose (dextrose)	0.0612 g
Fatty acids, total saturated 14:0	0.174 g
Zinc, Zn	6.9382 mg
Isoleucine	1.4842 g
Maltose	0.0238 g
Tocopherol, delta	0.0204 mg
Fatty acids, total saturated 12:0	0.0031 g
Fatty acids, total polyunsaturated	24.1192 g
Fatty acids, total saturated 14:1	0.0082 g
Leucine	2.6789 g
Tocotrienol, alpha	0.0102 mg
Vitamin A, IU	560.63 IU
Folate, DFE	158.86 g
Tryptophan	0.5835 g
Galactose	0.0238 g
Fatty acids, total saturated 20:0	0.0109 g
Lactose	0.0238 g
Tyrosine	1.5099 g
Vitamin B-12	0.663 g
Vitamin K (phylloquinone)	0.238 g
Fatty acids, total saturated	10.9153 g
Histidine	0.927 g
Fatty acids, total monounsaturated	23.7227 g
Threonine	1.3414 g
Folate, food	158.86 g
Fatty acids, total polyunsaturated 17:0	0.0173 g
Vitamin D (D2 + D3)	1.836 g
Fatty acids, total polyunsaturated 24:0	0.0031 g
Cryptoxanthin, beta	11.22 g
Vitamin D3 (cholecalciferol)	1.836 g
Vitamin E (alpha-tocopherol)	1.051 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0388 g
Magnesium, Mg	159.1467 mg
Lysine	1.3405 g
Potassium, K	611.3667 mg
Cystine	0.6369 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	0.33 cup	268.66	67.1987	0
Salt	0.25 teaspoon	0	0	0
Butter	7 tablespoons	598.5	27.4995	50.4
Cinnamon	0.5 teaspoon	0	0	0
Egg yolk	2	109.48	1.2206	9.0236
flour	1 cup	578.28	126.6054	2.2436