Sable à la Poche

Yield: 48 petit four size cookies

Ingredients:

240  g		Cake or Pastry Flour
180  g		Butter
120  g		Castor (Berry) Sugar
 45  g (3)	Egg Yolks


Procedure:

•	Preheat oven to 380  F
•	Cream the butter and sugar 
•	Add the egg  yolks one at a time and beat into the cream
•	Add the flour and stir to a smooth paste
•	Transfer to a piping bag fitted with a star tube
•	Pipe the mix into rosettes
•	With a damp finger put a divot into the top for filling
•	Bake on a double pan lined with silicone or parchment until tinges with golden brown in colour
•	Top with desired filling