Pasta Frolla

• 2 1/4 cups all-purpose flour, plus more for dusting
• 1/2 cup sugar
• 1/8 teaspoon salt
• 14 tablespoons (1 3/4 sticks) cold unsalted butter, cut into small pieces
• 1 large egg, lightly beaten
• 1 large egg yolk, lightly beaten
• 1 teaspoon pure vanilla extract
• 1 tablespoon freshly grated lemon zest

1. Pulse the flour, sugar, and salt in a food processor just until combined.
2. Add the butter; pulse until the mixture resembles coarse meal, 6 to 8 times.
3. Whisk together the egg, egg yolk, vanilla, and lemon zest.
4. With the processor running, add the egg mixture; process just until the dough begins to come together.
5. Turn the dough out onto a floured work surface; lightly knead to form a ball.
6. Divide the dough into 2 pieces; gently press into flat disks.
7. Wrap tightly in plastic.
8. Refrigerate at least 1 hour or overnight, or freeze up to 1 month.

flour, sugar, salt, cold unsalted butter, egg, egg yolk, vanilla, freshly grated lemon zest

Taken from www.epicurious.com/recipes/food/views/pasta-frolla-392985 (may not work)