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Shikha la mode

Eating Life to its Fullest in San Francisco, CA.

Home » Recipes » Cookies, Brownies, Bars » Cookies » Recipe: Tart Dough Cookies

November 3, 2014

Recipe: Tart Dough Cookies

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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).


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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.

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Tart Dough Cookies
Recipe Type: Cookies
Cuisine: Dessert
Author: Shikha la Mode
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Serves: 24 cookies
A fun and easy recipe using leftover tart dough!
Ingredients
  • 1 recipe sweet tart dough, chilled (See Mango Blackberry Tart)
  • 1 egg
Instructions
  1. Preheat oven to 350 degrees.
  2. Take the sweet tart dough and roll it out into a large circle about 1/4 of an inch thick. If the dough is still too cold to roll, leave it on the counter for 5-10 minutes. Do not try to force it or you will break the dough when you roll it.
  3. Using a fluted cookie cutter or mold, punch out cookies.
  4. Place cookies on a baking sheet lined with parchment paper.
  5. In a small bowl, whisk together the egg and 1-2 tablespoons of water. Lightly brush the wash over the cookies.
  6. Bake for 10-12 minutes until the egg wash is dry and the cookies look light golden. Cool on a wire rack for 5 minutes. Store tightly in an airtight container
3.2.2802

 

Filed Under: Cookies Tagged With: Baking, Cookies, Recipe, Tart Dough

Reader Interactions

Comments

  1. Kristi @ Inspiration Kitchen says

    November 4, 2014 at 12:45 am

    I’m so looking forward to your photo share! It can be overwhelming when you’ve just traveled and have hundreds to go through. But, we will wait, no worries! In the meantime, thanks for the eye candy! That tart is beautiful!

    Reply
    • Shikha says

      November 26, 2014 at 7:01 am

      I finally managed to sort through all the photos! Well of Paris, not India yet. But hey, it counts!

      Reply
  2. Manali @ CookWithManali says

    November 4, 2014 at 6:04 pm

    these cookies look very buttery and yummy! Looking forward to your pictures 🙂

    Reply
    • Shikha says

      November 26, 2014 at 7:02 am

      FINALLY PICTURES ARE UP! I’m in caps lock because I’m so so stoked that I finally sorted through them all!

      Reply
  3. Jocelyn (Grandbaby cakes) says

    November 4, 2014 at 7:11 pm

    How awesome are these cookies? Love!

    Reply
    • Shikha says

      November 26, 2014 at 7:02 am

      Thanks Jocelyn – sometimes you just gotta bust out some pretty little thangs like these!

      Reply
  4. Ally H says

    November 5, 2014 at 7:30 am

    These look absolutely delicious! I wish all my friends would cook restaurant amounts. Can’t wait to see your other pictures. 🙂

    Reply
    • Shikha says

      November 26, 2014 at 7:03 am

      Haha I need to just invite more people over so I can give away all these mass amounts of food!

      Reply
  5. Maureen | Orgasmic Chef says

    November 18, 2014 at 6:17 am

    Very clever to have leftover cookies! I love the cutter. 🙂

    Reply
    • Shikha says

      November 26, 2014 at 7:04 am

      Thanks Maureen! I actually rarely use that cutter but it does look so pretty!

      Reply
  6. Michele @ Two Raspberries says

    November 24, 2014 at 9:43 pm

    ooo these are so cute! I bet they were de-lish 😉

    Reply
    • Shikha says

      November 26, 2014 at 7:04 am

      Yes they were!!

      Reply
  7. Jacquee says

    November 25, 2014 at 6:00 am

    What a neat idea!! Love that your tart pan moonlighted as a cutter. 🙂

    Reply
    • Shikha says

      November 26, 2014 at 7:05 am

      Hahaha I can’t be wasting perfectly good tart dough!

      Reply

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About

Shikha here - a pastry chef, runner, and writer based in San Francisco. I've worked in several Michelin-starred restaurants and blasted a lot of hip hop during prep service. Now I develop recipes, write, run races, and teach classes so you too can eat life to its fullest.

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