Ming says: I'm really enthusiastic about this dough. It produces shortbread and other cookies that are everything they should be: buttery, just sweet enough, crisp, yet melt-in-your-mouth tender, too.

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  • 1.5 cups room temperature unsalted butter

  • 1.33 cups Sugar

  • 2 teaspoons Kosher salt

  • 3 egg yolks

  • 2 tablespoons vanilla extract

  • 0.5 split Tahitian Vanilla Bean inside scrapings

  • 3.75 cups Flour


  • 1.

    In the bowl of a mixer, combine the butter, sugar, and salt and cream on medium speed until blended, about 2 minutes.

  • 2.

    One by one, add the egg yolks, mixing until incorporated.

  • 3.

    Add the vanilla extract and the scrapings of the vanilla bean.

  • 4.

    Scrape down the bowl.

  • 5.

    Turn the mixer off and add the flour.

  • 6.

    Turn the machine to low and mix until the flour is completely incorporated.

  • 7.

    Remove the dough from the bowl.

  • 8.

    Working on parchment or wax paper, form the dough into 4 logs 25cm long by 3 cm in diameter.

  • 9.

    Wrap, and chill. Lasts 2 weeks, frozen.

Nutritional information

Nutritional analysis per serving (18 servings)

  • Energy 299kj
  • Fat Total 16g
  • Saturated Fat 9g
  • Protein 3g
  • Carbohydrate 34g
  • Sugar 15g
  • Sodium 147mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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After years of experimenting to find the best way to freeze sweet doughs, I recommend that you first wrap the dough in plastic wrap, then place it in foil, then in a resealable plastic bag and freeze.

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Posted by JulieReport
What temperature do you cook them at?
Posted by Report