Shortbread Dough

Preparation info

  • Difficulty

    Medium

  • Yield:

    1515 g

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About

Ingredients

Butter 500 g 18 oz 33%
Sugar 250 g 9 oz 17%
Eggs 2 eggs 2 eggs <1%
Egg yolks 2 yolks 2 yolks <1%
Vanilla extract 15 g 0.5 oz <1%
Flour, sifted 750 g 26 oz 50%
Batch Size 1515 g 53.5 oz 100%

Method

  1. Cream the butter and sugar together thoroughly. Add the eggs, egg yolks, and vanilla extract in several additions, scraping down the side of the bowl after each addition.
  2. Add the flour, mixing only to combine. Wrap the finished dough tightly in plastic wrap and chill thoroughly before use. The dough can be stored in the refrigerator for up to 1 week.