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Cookie Crust
Recipe Summary
Yield: Makes two 9-inch tart shells
Ingredients
Ingredient Checklist
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
1 1/2 tablespoons pure vanilla extract
4 large egg yolks
2 3/4 cups all-purpose flour
1/8 teaspoon salt
Gallery
Cookie Crust
Recipe Summary
Yield: Makes two 9-inch tart shells
Gallery
Cookie Crust
Cookie Crust
Cookie Crust
Recipe Summary
Yield: Makes two 9-inch tart shells
Recipe Summary
Yield: Makes two 9-inch tart shells
Yield: Makes two 9-inch tart shells
Makes two 9-inch tart shells
Ingredients
Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup sugar
- 1 1/2 tablespoons pure vanilla extract
- 4 large egg yolks
- 2 3/4 cups all-purpose flour
- 1/8 teaspoon salt
Directions
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 3 to 4 minutes. Add vanilla and egg yolks, one at a time, beating well after each addition. Add flour and salt; beat until just coming together but still crumbly.
Divide dough in half. Use immediately, or wrap each half in plastic wrap and refrigerate until ready to use.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Cookie Crust
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Cookie Crust
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
