Cookie Crust

2 9-inch tart shells

Cookie crust is the sweetest tart-shell dough of all, and is flavored with vanilla.


  • 1 cup (2 sticks) unsalted butter, room temperature

  • 1 cup sugar

  • 1 ½ tablespoons pure vanilla extract

  • 4 large egg yolks

  • 2 ¾ cups all-purpose flour

  • teaspoon salt


  1. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 3 to 4 minutes. Add vanilla and egg yolks, one at a time, beating well after each addition. Add flour and salt; beat until just coming together but still crumbly.

  2. Divide dough in half. Use immediately, or wrap each half in plastic wrap and refrigerate until ready to use.

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