butter dough

“Butter dough” can refer to a few types of dough where butter is a key ingredient — rich, tender, and often used for pastries, cookies, or breads. Below is a basic all-purpose butter dough that’s perfect for making soft cookies, tarts, or hand pies. It’s rich and easy to work with.

🧈 Basic Butter Dough (Sweet, Shortcrust-Style)

🕒 Time:

• Prep: 10–15 minutes

• Chill: 30+ minutes
  🍽 Yields: Enough for 1 pie crust or ~24 small cookies

🧾 Ingredients:

• 1 cup (226g / 2 sticks) unsalted butter, cold and cubed

• 2½ cups (300g) all-purpose flour

• ¼ cup (50g) sugar (omit or reduce for savory use)

• ¼ tsp salt

• 1 egg yolk (adds richness, optional)

• 2–4 tbsp cold water or milk

• 1 tsp vanilla extract (optional, for sweet doughs)

👩‍🍳 Instructions:

1. Mix dry ingredients:
   In a large bowl, combine flour, sugar, and salt.

2. Cut in the butter:
   Add cold cubed butter and use a pastry cutter or fingertips to rub into the flour until it resembles coarse crumbs (pea-sized bits of butter should remain).

3. Add yolk & liquid:
   Add the egg yolk (if using) and vanilla. Drizzle in cold water 1 tablespoon at a time, mixing gently with a fork, until the dough just holds together when pinched.

4. Form dough:
   Gather into a ball, then flatten into a disc. Wrap in plastic wrap.

5. Chill:
   Refrigerate for at least 30 minutes (or up to 2 days) before using.

🍪 Uses for Butter Dough:

• Cookies: Roll and cut into shapes, bake at 350°F (175°C) for 10–12 mins.

• Tarts & pies: Blind bake crust before filling, if needed.

• Hand pies or turnovers: Roll out thin, fill, fold, and bake until golden.