Cookie crust

Yield: 1 crust

Measure Ingredient
1 cup Butter; unsalted
1 cup Sugar
1 \N Egg; plus 1 egg yolk lightly beaten
2 tablespoons Milk
2 teaspoons Vanilla
2 cups Flour; cake
1½ cup Flour; all purpose
\N pinch Salt
\N \N Grated zest of 2 oranges

Beat butter in bowl at medium speed until creamy. Beat in sugar, salt and zest until fluffy. Beat in egg, milk and vanilla. At low speed, beat in flours. DO NOT OVERMIX. Dough should be soft, not sticky. Shape into disk, wrap, chill 4 hours or overnight. Let soften briefly before rolling out.

Source: Family Circle Magazine - 11/1/94 - Best Ever Cookie Collection Shared by: David Knight

Submitted By DAVID KNIGHT On 10-24-94

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