6 cups, all purpose flour
3 teaspoons fresh baking powder
1 teaspoon salt
1 pound cold unsalted butter, cut into 1-2 inch chunks
2 cups white granulated sugar
2 large eggs
2 teaspoons good quality Madagascar or Bourbon vanilla extract
1/2 teaspoon good quality lemon or almond extract (optional)
1 lemon, zested ( optional)
In the bowl of your stand mixer fitted with a paddle attachment, or a large mixing bowl using your your hand beater, cream the cold butter with the sugar until light and fluffy and sugar crystals are dissolved. About 2-3 minutes.
Add the eggs, one at a time- beating in between each addition. Add the extracts. Mix well.
In an additional medium sized bowl, combine the dry ingredients and incorporate the baking powder and salt well throughout the flour.
Add the dry ingredients into the wet ingredients in two or three batches- mixing slowly until incorporated and dough comes together.
Turn out onto a lightly floured surface and quickly, by hand – knead until dough forms a ball. Flatten and shape into a large 1/4 – 1/2 thick inch large square. Cut with a knife into quarters and individually wrap air tight in plastic wrap. Chill for a minimum of 1 hour, up to a 10 days.
Always work quickly with this dough to maintain a manageable temperature. If dough becomes too warm it will stick. Continue to keep dough cold, by working only with the
portion you need, and keeping the remaining dough in the refrigerator.
Lightly dust all work surfaces and tools with flour.
Preheat oven to 350’F degrees. Bake 8-10 minutes. Remove and cool on rack.
Bake on a prepared baking sheet lined with parchment or a silicon baking mat.