Basic Short Pastry Dough
This rich shortbread crust serves as the base for our Espresso Bars. The dough is simple to put together and even easier to handle: You roll it out between sheets of wax paper, then use the paper to transfer it to the baking pan. You need to make the dough at least 1 day in advance of finishing the bars because it needs to freeze overnight-an extra step, but a necessary one that prevents shrinking. And unlike most other pastry doughs, this one you bake while still frozen solid. If you are baking for a party or the holidays and want to avoid as much last- minute preparation as possible, you can make this dough up to 3 days ahead.
Ingredients
- ¼ cup confectioners' sugar
- 1 ½ cups all-purpose flour
- Pinch of salt
- 8 tablespoons which is 1 stick of unsalted butter, at room temperature
- 2 large egg yolks
- ¼ teaspoon vanilla extract
- 1 ½ tablespoons heavy cream
Instructions
- Sift the premeasured confectioners' sugar onto a sheet of wax paper; set aside. Into a large bowl, sift together the flour and salt.
- Using a standing electric mixer or hand-held mixer, cream the butter and confectioners' sugar on medium-high speed until light and fluffy. Add the egg yolks, one at a time, beating well after each addition. Beat in the vanilla.
- Add the dry ingredients in two batches, alternating them with the heavy cream and mixing well after each addition, until smooth and well blended.
- Remove the dough from the bowl, shape it into a ball, and then flatten it into a disk. Wrap in plastic wrap and chill in the refrigerator for 1 hour before rolling. Have ready a 9-inch square baking pan.
- Remove the plastic wrap from the dough and place it between 2 sheets of wax paper. Roll out the dough into a 10-inch square, ¼ inch thick. Remove the top sheet of paper. Invert the baking pan on top of the dough. Hold the edges of the wax paper over the baking pan and flip the pan, with the dough over it, right side up. Remove the wax paper and gently press the dough into the pan. Trim the edges and discard the scraps. Prick the dough all over with a fork.
- Transfer the baking pan to the freezer and freeze the dough, uncovered, overnight.
- The next day, when ready to bake, preheat the oven to 350 degrees Fahrenheit.
- Remove the dough from the freezer and immediately place the pan in the oven. Bake the frozen dough for 20 minutes, or until evenly golden brown. Cool in the pan set on a rack. The dough is now ready for topping.
NOTE: This dough can be frozen up to 3 days in advance of baking. Complete step 6, cover the pan tightly or place it in a plastic freezer bag, and freeze. Remember not to thaw before using.