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Cream Cheesecake Cookie Crust

  • yield: Makes two 10-inch shells

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Ingredients

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup sugar
  • 4 large egg yolks
  • 1 1/2 tablespoons pure vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1/8 teaspoon salt

Cook's Note

Can be stored in freezer for up to 1 month.

Directions

  1. Step 1

    In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, 3 to 4 minutes. Add yolks, one at a time; beat well after each addition. Beat in vanilla. Add flour and salt; beat until mixture just comes together.

  2. Step 2

    Divide mixture in half. Use immediately, or chill until ready to use. Wrap each half in plastic, and store in the refrigerator for up to 5 days or in the freezer for up to 1 month.

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