Recipe: Tart Dough Cookies

I KNOW I need to put up Paris photos and blog posts. I know. But I have hundreds of photos to sort through, PLUS India photos, PLUS Japan photos of when I got too antsy at Tokyo airport so I left to see the city for a few hours. And I am le tired.

But they will come.

In the meanwhile, I have a fun and easy recipe to share that is a product of laziness and my inability to let anything go to waste – blame it on living in San Francisco and being Indian.

Some time back, I made this bomb-dot-com mango-blackberry tart. Since I only know how took restaurant-style, I can never scale down appropriately and therefore ended up with way more tart dough that I knew what to do with.

Tart dough is actually a great thing to make lots of because it freezes well. You can store it and thaw it in the fridge the night before you want to use it and it will taste great. I did the same with this leftover tart dough. Once thawed, but still cool, I rolled and punched out flowery shapes using fluted tart shell molds (you can use any shape but I hadn’t used my molds in over a year and was too lazy to make actual tart shells. I told you, I am le tired).

A quick egg wash and bake-off and holla, you got yourself some PYTs. Feel free to sprinkle some turbinado sugar before baking them for an added sweetness!

Getting that dough.