Pate Sucree Extra
- Yield: Makes 24 3-inch cookies
- 2 1/2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 cup (2 sticks) cold unsalted butter, cut into small pieces
- 4 tablespoons ice water
- 3 egg yolks, lightly beaten
Put the flour and sugar in the bowl of a food processor. All ingredients should be cold. Add the pieces of butter and pulse approximately 10 times, or just until the mixture resembles coarse meal.
Combine ice water and egg yolks in a measuring cup and add, drop by drop, through the feed tube with the food processor running, just until the dough holds together without being wet or sticky; do not process more than 30 seconds. Test the dough at this point by squeezing a small amount together. If it is crumbly, add a bit more water, a teaspoon at a time.
Divide dough into thirds onto three large pieces of plastic wrap. Grasping the ends of the plastic wrap with your hands, press the dough into a flat circle with your fists. (You will have three dough rounds.) Wrap each dough in plastic and chill for at least an hour.