yields: 1 lb. enough for 12 cup standard muffin size and 24 mini muffin size

2 3/4 c. flour

2/3 cup confectioners’ sugar

3/4 cup butter, diced @ room temperature

4 egg yolks

1. In a mixing bowl beat the butter and sugar together or if you’re using a food processor pulse briefly with a metal blade. Add the egg yolks and add a little bit of flour and beat until smooth, then add remaining flour and mix to make a soft ball.

2.  Wrap in plastic wrap or a zip lock bag, chill in the refrigerator for 15 minutes, then roll out and shape. Knead the dough lightly on a floured surface, roll it out thinly.

3. Using a plain or fluted cookie cutter, cut out using a 4 inch cookie cutter to line a 12 cup standard muffin size pan. Using a 2 1/2″ cookie cutter for a 24 mini muffin pan. When you can’t cut out more circles you can use it for trimmings or make lattice top or tiny shapes.

 

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