Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Cookie Crust Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 2 9-inch tart shells Cookie crust is the sweetest tart-shell dough of all, and is flavored with vanilla. Ingredients 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 ⅛ teaspoon salt Directions 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. Divide dough in half. Use immediately, or wrap each half in plastic wrap and refrigerate until ready to use. Rate it Print