Reverse creaming is when you incorporate the butter into your flour mixture first (very small bits at a time and very slowly) until the mixture resembles a sand like texture. Then you slowly add your other liquids like extract, etc. in this recipe there is no egg, loads of butter and I use a bit of cream cheese as well in the end to give it a tang. You must keep the dough very chilled throughout the preparation of the dough to prevent the fat in the butter from forming bubbles in the dough. This makes very flat cookies perfect for decorating cookies. Cheers and thanks for your question!!