short


A term used culinarily to describe a nonyeast pastry or cookie dough with a high proportion of fat to flour. The baked goods made from short doughs are tender, rich, crumbly and crisp.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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