Technique
Make the dough
1. Using the paddle attachment on a stand mixer or by hand with a stiff whisk, cream together the butter and sugar until the mixture is light and uniform, 1-2 minutes.
2. Add the egg and mix on low speed until it is completely incorporated, scraping the bowl with a rubber spatula as needed. Add the vanilla extract and mix on low speed until incorporated.
3. Sift together the flour and the salt.
4. Add this to the butter mixture all at once and gently mix until it is incorporated.
5. Take the dough out of the bowl and onto a clean table. With the heel of your hand, blend the dough into the table. This will make the dough more uniform and easier to roll out later. Do not use any flour on your work surface at this time.
6. Scrape the dough off of the table and wrap tightly in plastic. Chill the dough in the refrigerator for at least one hour, or up to three days until needed.
