To start the dough, make sure all of your ingredients are at room temperature before you begin. Add the sugar to the butter. Using a wooden spoon, combine the two until they are just blended together; you don’t want to incorporate too much air.
In a separate bowl, combine the egg, vanilla, salt and the zest of one lemon. Beat with a fork to blend everything together. Add this mixture to the sugar and butter. Mix again until evenly combined, scraping down the sides of the bowl from time to time.
Next, add all of the flour in at once and fold in until it’s just incorporated. Don’t over mix, as you don’t want to develop too much gluten.
Once the flour has been incorporated, gather the dough together in the bowl and place onto the countertop.
Knead the dough briefly by "rubbing" it to ensure the flour is fully covered with the fat from the butter. Do this just a few times, as you don’t want to over work the dough. Bring the dough together and cut it into 2 equal pieces. Shape them into flat rectangles. Wrap each piece tightly with plastic wrap. Press each piece to slightly flatten it and even it out. Place onto a tray and into the refrigerator for a minimum of 30 minutes to chill.
- 4 oz sugar
- 8 oz softened, unsalted butter
- 1 large egg
- 1 1/2 tsp pure vanilla extract
- 1/2 tsp salt
- 1 tsp lemon zest
- 12 oz all-purpose flour