Cookie Dough

Both of these doughs make a delicate crust for individual and miniature pastries, whether they are baked empty or filled. What makes this dough so delicate is that it is made with cake flour. The low protein content of cake flour permits only very weak gluten to form during mixing, which results in a dough that has a delicate, crumbly texture after baking. One note of caution: because the dough is weak in gluten, it is very inelastic and does not hold together well after it has been rolled.