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Peter Greweling

Shortbread Dough

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Preparation info
  • Yield:

    1515 g

    • Difficulty

      Medium

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

  • About

Ingredients

Butter 500

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.

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