How to make it

  • Cream together sugar and butter with paddle attachment, starting on low speed and increasing to medium speed, scraping down as needed, until smooth and light in color, about 5 minutes.
  • Combine vanilla and eggs, add them in gradually, scraping down the bowl and blending smooth after each addition. Turn off the mixer, add the flour all at once. Mix on low speed until just blending (do NOT overmix)
  • Turn out the dough onto a slightly floured work surface. Scale the dough desired. Wrap tightly and refrigerate for at least 1 hour before rolling. (The dough can be held in the fridge or freezer)

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