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Course: Dessert
Ingredients 2 large egg yolks 2 T brandy (optional) 1 1/4 c flour 2 T sugar 1/4 t salt 9 T butter, chilled unsalted Directions Combine flour, sugar and salt in processor. Add butter and cut in, using on/off terns until butter is size of small peas. Add yolk mixture - process until large moist chunks appear. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 1 hour. Soften slightly before rolling. |