123 Cookie Dough

Yield 4 lbs. 10 oz. 

Ingredients:

Granulated Sugar         6 oz.

Unsalted Butter          14 oz. 

Eggs                            1 ea.

Vanilla Extract            1 tsp.

Bread Flour                 1 lb.

Method of Preparation: 

1. Gather all the ingredients and equipment.

2. Scale ingredients.

3. In the bowl of a stationary mixer fitted with a paddle, cream the sugar and butter.

4. Add the eggs gradually. Scrape well.

5. Add the flour and mix on low speed until well blended.

6. Refrigerate before using.

Note: 

To use for the crust of tarts roll out and place the dough on top of the tart pans and roll over the dough with the a rolling pin. Remove the scrap dough from around the tins and push down the dough that's in the tin. .