- 2 1/2 cups (390 g) all-purpose flour
- 1/2 tsp. salt
- 12 Tbs. (1 1/2 sticks / 185g) unsalted butter
- 1 cup (250g) sugar
- 1 egg
- 1 1/2 tsp. vanilla extract
Cooking time 13mins
Have all the ingrdients at rom temperature.
Over a small bowl, sift together the flour and salt. Set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter on high speed until creamy, about 2 minutes. Reduce the speed to medium, slowly add the sugar and beat until light and fluffy, about 2 minutes, stopping the mixeer occasionally to scrape down the sides of the bowl. Add the egg and vanilla and beat for 1 minute stopping the mixer once to scrape down the sides of the bowl.
Stop the mixer and add half of the flour mixture. Beat on low speed until most of the flour has been absorbed, about 1 minute. Add the remaining flour and continue beating until all of the flour has been absorbed and dough starts to pull away from the sides of the bowl, 2 to 3 mintes.
Turn the dough out onto a work surface and divide into 2 equal balls. Shape each into a disk and wrap sepraately in plastic wrap. Refrigerate for at least 2 hours or up to 2 days. Preheat oven to 350 degrees