Shortbread Cookie Crust Recipe

By Diana Moles
September 29, 2021
Eli's Shortbread Cookie Crust
Diana Moles
September 29, 2021

Instructions

YIELD: 2 (8- OR 9-INCH) SPRINGFORM BOTTOM CRUSTS, 4 (6-INCH) SPRINGFORM BOTTOM CRUSTS,
1 (9-INCH) TART CRUST WITH CRUST UP THE SIDES, 18 (1B/c-INCH) TARTLET PANS, 12 (3-INCH) TART PANS

1. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and confectioners’ sugar until the mixture is light and fluffy.
2. Add the salt and vanilla and beat on low speed until the mixture is fully incorporated.
3. Add the flour and beat on low speed until the mixture is fully incorporated and the dough comes together.
4. Shape the dough into a disc. Wrap in plastic and refrigerate for 2 hours.
5. Preheat the oven to 350°F.
6. On a lightly floured surface, roll out the dough to 1/4-inch thickness. Use the pan(s) as a template and trim the dough to fit the pan(s).
7. Grease the pan(s). Carefully lay the disc(s) of dough inside the pan(s) and press down, fitting evenly. Using a fork, dock the dough to ensure even baking.
8. Place the pan(s) in the center of the oven, directly on the middle shelf. Bake for 12 to 15 minutes, until golden brown. Remove from the oven and set aside to cool to room temperature, about 1 hour.

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100 recipes, including more than 20 variations on Eli’s iconic cheesecake as well as a dozen of Eli’s most requested savory dishes. The Eli’s Cheesecake Cookbook not only provides delicious recipes and tips that empower the home cook with the knowledge and science behind baking the perfect cheesecake, it also takes the reader on a historical ride through Chicago from 1940 to the present through the lens of Schulman’s colorful career and ultimate rise to baker extraordinaire.
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Shortbread Cookie Crust
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