Press-In Cookie Dough

Preparation info

    • Difficulty


Appears in

The Modern Baker

The Modern Baker

By Nick Malgieri

Published 2008

  • About

This makes a fine tart crust, especially if you want one that’s baked first, then filled with something that doesn’t require baking such as in the Parisian Fruit Tarts The dough is fast to prepare and to press into the pan, but leave yourself some time to chill the formed tart crust to minimize shrinkage when it bakes. The dough is very soft after mixing, so be sure to handle it gently and always with floured hands.