From the Foodies
Classic dough makes great cookies
True grit: The newfangled method yields a more satisfying cookie. That's because the classic cut-butter-into-flour recipe is enhanced with sugar grit. (Photo by Bill Hogan)
Pate sablee, backward
6 tablespoons cold unsalted butter, cut up
1/3 cup sugar
1 egg yolk
1 tablespoon cold water
1/4 teaspoon vanilla (plus 1 drop almond extract, optional)
1/8 teaspoon salt
1 cup flour
Cream butter and sugar, using an electric mixer. Mix together yolk, water, extracts and salt; beat in. Beat in flour.
How to use it
Pat pastry into a 9-inch tart pan; follow a sweet tart recipe.
Roll pastry into 12 balls. Roll each in sugar; set on a parchment-lined baking sheet. Bake at 375 degrees, 5 minutes. Press each ball with a pinky finger (or the back of a small oval measuring spoon) twice to form a heart-shaped indentation. Return to oven and bake until golden, about 10 minutes. While warm, fill heart with raspberry or strawberry jam.
Leah Eskin is a Tribune special contributor. Contact her at firstname.lastname@example.org