Shortbread Cookie Crust

Ingredients

• 1 ¾ cups flour
• 1/4  cup confectioners sugar
• ½ teaspoon salt
• 1  1/2 sticks unsalted butter, cold, cut into 12 tablespoons
• 1 large egg yolk
• 3 tablespoon very cold water

Instructions

1. Place flour, confectioner’s sugar, salt and butter in a large bowl.
2. With a pastry cutter, cut the butter into the dry ingredients. Keep the butter the size of large peas. Add the egg yolk to the water in a small bowl, whisk with a fork.
3. Add to the bowl, mix well with a large fork until the dough comes together. Do not over process, leave some veining of butter (this makes a crispy crust.)
4. Bring the dough together into a ball with your hands, lay on a slightly floured work surface. Roll into a round for one crust, or cut into four even pieces and roll for smaller tarts.

This recipe may not be reproduced without the consent of its author, Karen Sheer.