2 cups AP flour 1 tsp baking powder salt 224g unsalted butter cup light brown sugar 1 large egg, at room temperature 1 tsp pure vanilla extract
1. Sift the flour, baking powder, and salt into a mixing
bowl and set aside. 2. Beat the butter into the bowl of a standing mixer fitted with a paddle attachment at high speed until light and fluffy, about 3 mins. 3. Add the brown sugar, crumbling it with your hands as you add it to get rid of lumps. Mix on mediumhigh until smooth, about 1 min. Scrape down the sides and bottom of the bowl with a spatula halfway through mixing to ensure that the butter and sugar are well-mixed. 4. Add the egg and vanilla and mix until combined. Again, scrape down the sides and bottom of the bowl to make sure that the ingredients are incorporated. 5. Add approximately half the flour mixture and mix on low speed just until the flour is incorporated, about 30 seconds. Repeat with the remaining flour. Scrape down the sides and bottom of the bowl to make sure that the ingredients are incorporated.
6. Empty the dough onto a floured surface and gently
push it together. Divide the dough in half and form each half into a flat disk 1 to 2 inches thick. Wrap each disk in plastic wrap and let it chill in the refrigerator for at least 1 hour or up to 3 days. 7. Once the dough has chilled, it can be rolled and baked or frozen into sheets (wrapped tightly on a sheet or piece of cardboard with plastic wrap) until needed or up to 2 months. 8. Cut and bake rolled dough as directed.