Sweet Cookie Tart Shell
In a food processor, pulse together:
8 tbsp (1 stick) cold cubed butter
1/4 cup sugar
1 1/2 cups all purpose flour
Pulse until butter and sugar is pea sized.
1 egg yolk
2 Tbsp cream, milk or cold water
Pulse to combine.
Place in a Ziploc bag and form into a disc. Refrigerate for at least 30 minutes.
Form into tart shell, line with foil or parchment and fill with beans/pennies. Bake at 400°F for 10 minutes, remove beans, dock the bottom with a fork to release air and continue to bake until crust is golden brown and evenly baked.