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Shortbread Dough
Preparation info
- Yield:
1515 g
- Difficulty
Medium
Appears in
By Peter Greweling and Culinary Institute of America
Published 2007
Ingredients
| Butter |
Method
- 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.
- 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.
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