Sweet Tart Dough

1. 1

   Beat together until creamy: 8 tablespoons (1 stick) butter, 1/3 cup sugar.

2. 2

   Add and mix until completely combined: 1/4 teaspoon salt, 1/4 teaspoon vanilla extract, 1 egg yolk.

3. 3

   Add: 1 1/4 cups all-purpose unbleached flour.

4. 4

   Mix well, stirring and folding, until there are no dry patches.

5. 5

   Chill for at least 4 hours or overnight until firm.

6. 6

   Mix 1 teaspoon cinnamon into the flour.

7. 7

   To make thumbprint cookies, roll the dough into 1-inch balls.

8. 8

   Roll the balls in sugar and place on a parchment-lined baking sheet about 1 inch apart.

9. 9

   Press your thumb into the top of each cookie to make a depression.

10. 10

    Bake them in a preheated 350F oven for 12 minutes, remove from the oven, and fill the depressions with lemon curd or jam.

11. 11

    Bake for another 5 minutes, or until light golden.

12. 12

    Let cool before serving.

13. 13

    A tart pan with a removable bottom will make unmolding the tart much easier once it is baked.

* Per serving · 4 servings · Values may vary.

No additional tips available.