Deb Perelman
If you don’t have a food processor, you’ll want to bang up the crumbs some other way so that they’re powdery. Get the butter to room temperature, and beat it with the sugars, then the egg. Add the dry ingredients and mix just to combine. Roll it right away, just as you would in the main recipe; you’ll need a little longer to get it firm, but probably just 5 extra minutes.
Reprinted with permission from Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites by Deb Perelman.