Murbeteig or Sugar-Cookie Dough

• 13 cup granulated sugar
• 23 cup unsalted butter, at room temperature
• pinch of salt
• 1 small egg
• 2 or 3 drops of vanilla extract
• 2 cups sifted cake flour, approximately

1. Combine sugar and butter in a mixing bowl or in the bowl of an electric mixer.
2. Using the flat paddle of medium speed, or a wooden spoon if you are doing this by hand, blend butter and sugar until no granules of sugar show.
3. It is not necessary for the mixture to be fluffy and it should remain light in color.
4. Add and stir in lightly the salt, egg and vanilla.
5. Add flour in thirds, stirring in with paddle or spoon.
6. Add just enough to make a dough that forms a mass and that is very soft but not sticky.
7. The color should be pale yellow.
8. If overmixed, the dough will look dark and greasy.
9. Gather dough in a ball, wrap in waxed paper or plastic wrap and chill for at least one hour and preferably three or four hours.
10. Follow instructions for rolling and baking dough with each recipe.

sugar, unsalted butter, salt, egg, vanilla, cake flour

Taken from cooking.nytimes.com/recipes/5632 (may not work)