For more of the science and background of sweet dough, take a minute to look over Pastry 101: Pie Dough vs. Sweet Dough. Ideally when baking, ingredients should be measured by weight with a small kitchen scale for the greatest accuracy. However, I have converted measurements to standard volumes as closely as possible and have included several photos to help give an idea of how your dough should look and feel throughout. This is a forgiving dough that’s truly easy to use. Enjoy!
Yields three 10″ crusts (or lots of cookies!)
- 14 oz butter, room temperature
- 6 oz sugar (just shy of a cup)
- 1 egg, room temperature
- 1/4 tsp salt
- 1 tsp vanilla
- 16 oz all purpose flour (3 1/2 cups)
- Cream butter and sugar together with a mixer on low speed. Our goal is smooth and uniform, but not overly aerated.
- In a separate small bowl, stir the egg, salt and vanilla together. Add this into the butter and sugar mixture just until well blended, scraping bowl as needed.
- Add the flour all at once, beginning on low speed. Increase speed to medium and mix just until uniformly combined.
- Turn dough onto a piece of plastic and wrap tightly. Chill completely for a few hours or up to several days. Dough can be over wrapped in foil and sealed in a freezer bag and frozen for a few months.
- Roll dough into approximately 1/4″ thickness on lightly floured surface. Can be cut into cookies or baked as a crust for tarts or pies at 325-350F. Baking time will vary according to size, but dough is done when just beginning to turn golden around the edges and set on the bottom.