This versatile dough is a classic recipe – flour, sugar, butter, eggs and milk – perfect for making last-minute treats, both sweet and savory. Because the dough can be refrigerated or frozen, it’s convenient to make it up in advance, then bake for guests who drop in unexpectedly. We provide 5 different ways to bake up the dough, but let your imagination go wild and try some ideas of your own!
In food processor, combine flour, sugar and salt. Pulse several times to mix. Add butter and pulse until butter is broken up and incorporated with the flour to form a crumbly mixture. In small bowl, combine egg yolks, milk and vanilla; add to flour mixture. Pulse until dough comes together.
Turn dough out onto waxed paper and form a disk. Chill dough at least 2 hours.
When ready to bake, preheat oven to 350°F. Roll out dough on lightly floured surface; cut shapes using cookie cutter. Bake 10-12 minutes or until edges are golden brown. Cool on sheet 2 minutes. Remove to cooling rack; cool completely.
Makes about 3 dozen cookies.
Sparkle Edge Icebox Cookies:
Form dough into one 10-in. log. Roll in colored sprinkles or sugars; chill several hours until firm.
When ready to bake, preheat oven to 350°F. Slice dough log into ¼-in. slices and arrange on cookie sheet. Bake 10-12 minutes or until golden. Cool on sheet 2 minutes. Remove to cooling rack; cool completely.
Makes about 3 dozen cookies.
Preheat oven to 350°F. Add 1 cup whole pecans to flour mixture in food processor; process as directed above. Form dough into 1 in. balls; place on cookie sheet and press a Candy Melt into the center of each cookie. Bake 10-12 minutes or until cookies are golden. Cool on sheet 2 minutes. Remove to cooling rack; cool completely.
Makes about 4 dozen cookies.
Coconut Raspberry Bar Cookies: Preheat oven to 350°F. Spray 13 x 9 in. baking pan with vegetable pan spray. Press dough into bottom of pan. Bake 20 minutes or until golden brown.
Spread ½ cup raspberry preserves onto crust. Top with a mixture of 1 cup shredded coconut, ½ cup sliced almonds, ¼ cup firmly packed brown sugar and 2 tablespoons melted butter. Bake an additional 18-20 minutes or until topping is golden brown. Cool completely and cut.
Makes about 32 bars.
Tomato-Pesto Appetizer Tarts
When making dough, add ¼ cup chopped sun-dried tomatoes and 1 tablespoon shredded Parmesan cheese into egg mixture. Complete dough as directed above. Turn out onto waxed paper and form a disk. Chill several hours or until firm.
Preheat oven to 350°F. Roll out dough ¼ in. thick; cut with a 3 in. flower cookie cutter and press into mini muffin pan cavities. Bake 10 minutes.
Meanwhile, in small bowl combine 4 ounces cream cheese, ¼ cup prepared pesto and ¼ cup shredded Parmesan cheese; spoon or pipe into tart shells. Bake an additional 8-10 minutes or until shells are lightly golden. Serve warm.
Makes about 24 appetizers.