1tspVanillaVanilla bean paste is my favorite to use here
In a mixer add butter and sugar, cream on medium for 5-7 minutes until light in color and smooth (No large chunks of sugar)
Add flour, and stir on low until combined.
Add eggs, one at a time and mix until combined
Chill dough before rolling 1-2 hours (or overnight)
Remove dough from fridge and roll about 1/4" thick
Here is where you can choose what to do;
-This dough can be used to cut desired shaped cookies
- Roll dough large enough fill your desired tart pan (Or pie dish)
- (Method I use for tarts) Roll out dough and cut a circle the same size as the base of the tart pan.
Insert base into pan.
Roll a snake like piece of dough and flatten to 1/4' thick but long enough to go around entire pan (this will become the side of the tart).
Place long piece of dough around edge of pan and press using fingers to secure the sides to the bottom.
And chill again for about 30 minutes before baking
Bake at 325F for about 25-30 minutes until golden. Time will vary based on oven and what you are baking, if making cookies they will only take around 10-12 minutes.
Allow to cool before filling with desired filling
This dough is great for many different applications and you can play around with the sugars to get the desired flavor you are looking for.
You can replace the granulated white sugar with additional brown sugar if you a looking to get a slightly darker crust and deeper caramel flavor.
If you prefer the taste of dark brown sugar over light they are also interchangeable.
Alternatively for an equally delicious Shortbread style crust you can use all white granulated sugar, this would be great if you are not looking for that caramel undertone.