Sweet Tart Dough

• 8 tablespoons (1 stick) butter
• 1/3 cup sugar
• 1/4 teaspoon salt
• 1/4 teaspoon vanilla extract
• 1 egg yolk
• 1 1/4 cups all-purpose unbleached flour

1. Beat together until creamy: 8 tablespoons (1 stick) butter, 1/3 cup sugar.
2. Add and mix until completely combined: 1/4 teaspoon salt, 1/4 teaspoon vanilla extract, 1 egg yolk.
3. Add: 1 1/4 cups all-purpose unbleached flour.
4. Mix well, stirring and folding, until there are no dry patches.
5. Chill for at least 4 hours or overnight until firm.
6. Mix 1 teaspoon cinnamon into the flour.
7. To make thumbprint cookies, roll the dough into 1-inch balls.
8. Roll the balls in sugar and place on a parchment-lined baking sheet about 1 inch apart.
9. Press your thumb into the top of each cookie to make a depression.
10. Bake them in a preheated 350F oven for 12 minutes, remove from the oven, and fill the depressions with lemon curd or jam.
11. Bake for another 5 minutes, or until light golden.
12. Let cool before serving.
13. A tart pan with a removable bottom will make unmolding the tart much easier once it is baked.

butter, sugar, salt, vanilla, egg yolk, allpurpose unbleached flour

Taken from www.epicurious.com/recipes/food/views/sweet-tart-dough-387081 (may not work)