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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This dough is meant to be cut into shapes and combined with a pie filling. Adapted from Everyday with Rachael Ray. Ingredients:
2 1/4 cups flour |
1/2 teaspoon salt |
6 tablespoons unsalted butter, cut into small cubes and chilled |
6 tablespoons vegetable shortening, room temperature |
7 tablespoons ice water |
1 large egg white, beaten |
sugar, for sprinkling |
Directions:
1. Position oven racks in the upper and lower third of oven and preheat to 375 degrees F.
2. Line cookie sheets with parchment paper.
3. In a food processor, combine flour, salt, butter and shortening and pulse into crumbs, about 12 seconds.
4. Sprinkle with ice water and pulse until crumbly, but moist enough to shape into a ball, about 8 seconds.
5. Form dough into 2 disks, cover with plastic, and refrigerate for 10 minutes.
6. Remove 1 disk to a floured surface and roll out to 1/8 inch thickness.
7. Using a 2 inch cookie cutter, cut out about 15 shapes, transfer to cookie sheet, and refrigerate 10 minutes.
8. Brush cookies with egg white and sprinkle with sugar.
9. Bake until golden, about 15 minutes, turning pan half way through for even browning.
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