Dough

Because this dough uses only one egg, it is difficult to make in a smaller quantity. Freeze the extra dough for another time.

This recipe is used to make: Spritz Wreaths
Raspberry Hazelnut Triangles
Orange Cranberry Oatmeal Cookies
Mocha Butter Balls
Jewel Bowl Cookies
Spiced Icebox Butter Cookies
Apricot Stars
Almond Butter Crisps Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less but requires additional unattended time. Can be used for Blood Orange Crostata

The amount of water necessary to make pastry dough is likely to change slightly from time to time, depending on variables such as humidity and the moisture content of your butter and even, believe it or not, your flour. This recipe is used to prepare Beef En Croûte with Coriander Walnut Filling.

This old-fashioned pastry dough makes a deliciously shortbread-like crust. This recipe can be prepared in 45 minutes or less.

Active time: 25 min Start to finish: 3 hr

It's important not to try to halve this recipe. When you need only a half recipe of dough, as for the pains au chocolat, use the rest of the dough for a batch of Parma braids or a princess ring. Or make a double recipe of those irresistible chocolate croissants and share them with friends. One batch of this dough is enough for 24 plain croissants, 32 chocolate croissants, 16 Parma braids, or 2 princess rings.

Use this recipe to prepare Brandied Date and Walnut Pie, Pineapple, Apricot and Cranberry Lattice-Crust Pie, Spiced Pear and Raisin Pie, Toasted Almond Cream Pie with Boysenberry Topping, Apple and Tart Cherry Pie and Honey-Pecan Pumkin Pie.

This dough can be used to prepare Tomato and Onion Tart . May be prepared in 45 minutes or less but requires additional unattended time.

This recipe was created to be used for Fresh Plum Frangipane Tart , Strawberry-Lemon Tartlets and Mixed Nut Tartlets .

(Tortelli di Patate alle Salsicce con ragù) The recipe makes more pasta dough than you'll need for the tortelli. Roll out the extra, and cut it into 1/2-inch-wide ribbons for pappardelle, 1/4-inch-wide ribbons for fettuccine, or any length and width you prefer. The pasta can then be used fresh, or it can be dried for use at a later time (leave the pasta on floured kitchen towels at room temperature until it is dry). Or use all of the dough for any recipe that calls for one pound of fresh pasta.

For this recipe you will need two mini-muffin pans, each containing twelve 1 3/4 x 1-inch cups.

This dough can also be formed into crescent shapes and coated with confectioners' sugar while still warm, as is done in many eastern European countries.

Active time: 25 min Start to finish: 2 3/4 hr (includes chilling)

This crust is an excellent choice for double-crust fruit pies. For a single-crust pie, simply divide the recipe in half. The dough may also be used for tartlets